A raita is a classic yoghurt-based sauce from India. It can be used to accompany breads, poppadoms, biryanis and grilled meats. The restaurant version, made with bottled mint sauce, can be a little disappointing. This version is made with fresh mint leaves and cucumber which gives it a fantastic flavour. This recipe serves 2-4 people.
Remove the seeds from ½ of a cucumber and grate (or very finely chop) into a mixing bowl. Add a pinch of salt and leave to stand for 5 minutes. Now squeeze the water out of the cucumber. Add 225g thick Greek yoghurt along with 2 tbsp chopped fresh mint leaves. You can also add a pinch of ground cumin and a pinch of chili powder if you wish. Add a squeeze of lemon juice and mix. Taste and add a little extra salt if necessary.
There are lots of variations on the classic raita recipe, just add the following to 225g of yoghurt and season:
- Mint Sauce Raita - the restaurant classic, add 2 teaspoons of bottled mint sauce.
- Jeera Raita - add a teaspoon of freshly toasted cumin seeds, finely ground.
- Tomato & Cucumber - skin and de-seed 2 tomatoes, finely dice and add along with dived cucumber.
- Cucumber, Onion & Fresh Coriander
wow, you’ve an ever growing entries on great and manageable Indian recipes here, appreciate it!
Thanks adel, I know you’re a big fan of Asian food. Indian was the first “cuisine” I went potty over, and I kind of gave up on it after a while. I’ve been rediscovering some old recipes recently. Plenty more to come!