Indian Cucumber and Yogurt Raita

A raita is a traditional Indian side dish or condiment. Its main purpose is to cool and soothe the tongue when eating hotter Indian dishes. Raitas can be served over rice, stuffed in dosas or served simply alongside the main dish.

Cucumber and Yogurt Raita

1 English hothouse cucumber (if you can't find an English cucumber, peel and deseed a regular cucumber
1 cup plain unsweetened yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground coriander
1/2 cup chopped mint

Dice the cucumber into a fine dice and allow to drain for an hour on paper towels to drain off some of the juice. Mix all of the ingredients together and refrigerate until chilled. If serving raita with non-spicy foods, you can add a 1/2 teaspoon of cumin to raita to warm it up.

Raita is best eaten the same day as it is made otherwise, it may start to separate and become watery. One popular way to eat raita is as a topping for Dosa Potatoes. If you want to branch out and try different raitas, you can add any of the following to yogurt and spices: spring onions, carrots, bananas, pomegranate seeds, dried fruits, mushrooms, or mixed fresh herbs. Each of these will make a very different raita that pairs well with different foods.

Indian Cucumber and Yogurt Raita is part of the January Meal Plan

Related Recipes:
Grilled Tandoori Chicken
Indian Dosa Potatoes