Raita
Servings: 4 people
- 1 cup (250 grams) plain yogurt full-fat for best best flavor. Use Greek for thicker raita.
- ½ cup (70 grams) cucumber finely diced
- ½ cup (80 grams) vine tomatoes finely diced, liquid discarded
- ¼ cup (40 grams) red onion finely chopped
- 2 tablespoons (2 tablespoons) fresh cilantro chopped
- ½ teaspoon (½ teaspoon) cayenne pepper or a finely chopped green chili
- ½ teaspoon (½ teaspoon) cumin
- ¼ teaspoon (¼ teaspoon) salt
- Prepare the vegetables:½ cup cucumber - finely diced.½ cup vine tomatoes - finely diced and liquid and seeds discarded.¼ cup red onion - finely chopped.2 tablespoons fresh cilantro - finely chopped.½ teaspoon cumin - toasted in a dry skillet for a minute until aromatic.
- Mix it up: In a bowl, combine cold yogurt with the chopped cucumber, tomatoes, red onion, fresh cilantro, and ½ teaspoon cayenne pepper. Add ¼ teaspoon salt and toasted cumin, then mix well until creamy and well combined. Taste and adjust for salt. You can add a splash of lemon for more acidity. Garnish with more cucumber, tomatoes, and cilantro.
- Let it sit in the fridge if not serving immediately. This helps the flavors meld beautifully. Enjoy with biryanis, curries, or as a refreshing dip for flatbreads! We recommend it with Rajma, an ultra-creamy kidney bean curry.
SUBSTITUTIONS
- Yogurt: You can use Greek yogurt or strained curd to make a thick raita. Or a plain yogurt for a creamier one. Full-fat is best for flavor! Substitute non-dairy yogurt to make this vegan.
- Red onion: Substitute shallot for a milder flavor.
- Cilantro: Substitute fresh mint.
- Cayenne pepper: Substitute a finely chopped green chili.
- 🥄 Choose your yogurt based on your preference: plain yogurt works best for a lighter raita, Greek yogurt for a thicker, creamier texture. Full-fat delivers the best flavor.
- 🔥 Toast your cumin: dry-roast ground cumin for a few seconds or whole seeds for a minute before crushing. This unlocks its oils, deepens flavor, and removes any raw taste.
- 🌿 Experiment with add-ins: fresh mint for brightness, black salt for umami, pomegranate seeds for sweetness, and chaat masala for a tangy kick.
- ❄️ Chill before serving: 15 minutes in the fridge lets the flavors meld and makes the raita refreshingly cold.
- Make ahead: For best result make it 15 minutes to 6 hours before serving.
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Freezer: We don’t recommend freezing it.
