Raita – a classic Indian yoghurt dip. Perfect with spicy dishes, at the barbecue and in pitta.
Raita is a classic Indian yoghurt dip that goes perfectly with hot, spicy dishes. The creamy yoghurt combined with crisp cucumber, juicy tomatoes and fresh herbs gives a lovely freshness that balances the spiced flavours really well.
I make my raita the classic way with Greek or Turkish yoghurt, small dice of cucumber and tomato, fresh mint and a squeeze of lime juice. It is seasoned simply with cumin, salt and freshly ground pepper, which gives it just the right flavour and character.
Raita is best known as an accompaniment to Indian dishes such as curry, dal, tikka masala and other spiced, slow-simmered dishes, where the cooling yoghurt is the perfect contrast to the warm spices. But it also makes a wonderful dip for barbecued food, naan bread and wraps, or a fresh yoghurt dressing for summer meals.
An easy and truly versatile dip that is fresh, creamy and full of flavour.
Raita
Ingredients
- 3
large tomatoes, deseeded
- 1/2 cucumber, deseeded
- 250 g Greek yoghurt
- 20
mint leaves, finely chopped
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp
ground cumin
- Salt and freshly ground pepper
Method
- Deseed the tomatoes and cucumber and cut both into small dice.
- Toss them with a little salt and leave them to drain in a sieve for about 30 minutes.
- Pat them dry with kitchen paper to remove as much liquid as possible.
- Mix the yoghurt with the tomatoes, cucumber, chopped mint, lime juice and cumin.
- Season to taste with salt and freshly ground pepper and, if you can, leave the raita in the fridge for about an hour before serving.
Nutrition
Premium
Kan den evt laves dagen før den skal bruges
Hej Tina
Det tænker jeg absolut sagtens du kan gøre 🙂
Warm wishes, Dianna
Fantastisk friskt alternativ til tzatziki
Åhhh tak altså – det er jeg glad for at høre 🙂
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