Raita is traditionally served with a hot curry to take away the burning sensation. I don’t usually eat really hot curries but I do love a mild-to-medium heat range. (Well, really, if I’m to be honest, a mild one, I am something of a wussy when it comes to chilli heat!) Although I have always wondered, if it cools the heat on the way down, does it also cool the heat when it comes out the other end?!
Indian-Style Raita
6
servings15
minutes0
minutes50
kcal10
minutesCool, creamy yoghurt mixed with cucumber, mint, and spices. A refreshing side that balances curries and spicy dishes beautifully.
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Ingredients
1.5 cups Greek Yoghurt
1/2 a Continental Cucumber (finely diced)
1 tbsp Fresh Coriander
1 tsp Sea salt
1 tsp Freshly cracked pepper
1 tsp Dried Mint
1/2 tsp Ground Cumin
Directions
- How to Make Indian-Style Raita:
- Combine all ingredients in a bowl garnish with mint leaves
- If you really want to impress someone special or are having a dinner party you can do what I have done and sprinkle a thin line of pepper, coriander, ground cumin and pepper.
- Store in the fridge for up to four days.
Indian-Style Raita
But seriously, a spoonful of this Indian-Style Raita on top of a beautifully spiced curry is a true taste sensation. Give it a go! I don’t even like Greek Yoghurt but I do when its made into a sauce like this.
This is the Indian version of the traditional Greek Tzatziki
This recipe makes 2 cups and can be stored in the fridge safely for 4 days
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