Cucumber Raita

If you have never heard of it before, raita is like a yogurt dip which is mostly seasoned with spices like cumin and is served as a side dish to Indian meals.

You can make a raita out of many things from deep fried boondi (small deep fried balls made of gram flour) to veggies and fruits. The process is always very simple- whisk the yogurt, season it lightly and add in the ingredients you want to make the raita for. The most common types of raita that I grew up eating was cucumber raita.

Ingredients

• 2 hot house cucumber - peeled, seeded and thinly sliced
• 2 cups Greek yogurt
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh mint
• ½ teaspoon white sugar
• ¼ teaspoon kosher salt

Step by Steps

Before, you start peel the cucumber and grate it using a grater.

1- To a bowl add plain milk yogurt and whish it until smooth.

2- To that now add, chaat masala, kala namak, cumin powder and salt. Mix until spices are well combined with the yogurt.

3- Then add the grated cucumber to the yogurt and mix.

4- Stir in the chopped mint leaves and mix.

TIPs

1. I have not added any water to this raita since cucumber release a lot of water so it thins the raita out. But if you prefer a very thin consistency of raita, then you can add some water.

2. You can also add little sugar if the yogurt is sour, this helps balance the flavors.

3. To make this vegan, use non-dairy yogurt. My recommendation is plain almond milk yogurt.