Servings: 8 Prep: 15 mins Cook: 0 mins Total: 15 mins
Raita is a sauce or dip usually used with Indian or Pakistani food. It’s actually got A LOT in common with a variety of other yogurt based sauces from other cultures, such as Tzatziki, the Greek sauce. I should probably just call it “yogurt cucumber sauce”, but … I didn’t.
Because I wanted to keep it basic, which allows you to add it to a wider variety of things, I chose to leave it really basic. It’s a REALLY nice way to complement some hot grilled chicken on a scorching summer day. Add a little cumin, coriander and some cayenne and it becomes a wonderful accompaniment to lamb. Throw some spicy beef and chilies into a low-carb pita and slather this stuff on it.
Ah, I suppose I should mention the “English” cucumber. These are the cucumbers you’ll often see wrapped in tight plastic. These are a little longer, thinner and slightly sweeter. They also have softer seeds and thinner skin. This makes them a little more of a pleasant cucumber, all around!
Here’s a picture!
Raita (Cucumber-Yogurt Sauce)Print Rate
- 1 cup greek yogurt plain and full fat
- 1 each english cucumber seeded and diced
- 2 tbsp lime juice freshly squeezed
- 1/4 cup fresh mint chopped
- 1/4 cup fresh cilantro chopped
- salt and fresh cracked black pepper to taste
- Mix the ingredients together in a bowl. Taste, season, taste and serve!
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1 thought on “Raita (Cucumber-Yogurt Sauce)”
Ate at Afghan restaurant and loved their yogurt dressing which was served with cucumber, tomato, red onion, radish salad. Your recipe looks similar. Thanks.