Raita is an Indian yogurt sauce. It is cool and refreshing and often helps to balance the spiciness of Indian dishes. It is delicious to use as a condiment for dipping naan bread and samosas. Raita can be made with a variety of seasonings, herbs and vegetables. However, the main base ingredient is always a plain yogurt. I love cucumber raita. You can serve it immediately, but I suggest to make it ahead of time so the flavors have time to mingle together. This would also be delicious as a spread on a fusion style sandwich, bowl or taco if you are feeling adventurous. 😉
Ingredients
- 1 1/2 cup plain yogurt (I use Greek yogurt.)
- 1 cup cucumber, shredded and drained
- 1/2 tsp cumin
- 1/2 tsp garam masala (or more to taste)
- 1/2 tsp salt
- 1/4 cup cilantro, chopped (optional)
Instructions
- Shred the cucumber and place in a colander to drain excess liquid. This can take a while, or you may squeeze some of the excess liquid out using cheese cloth.
- Mix cucumber and the rest of the ingredients together.
- I like to let the raita set in the fridge for at least 30 minutes to let the flavors combine, but it is not necessary.
- Serve and enjoy!
