Cucumber Raita (Indian Yogurt Condiment) Recipe (2024)

FAQs

What is raita sauce made of? ›

Raita is made on the base of regular yogurt while tzatziki is made using Greek yogurt. Raita is thinner in consistency, while tzatziki has a dip-like thick texture.

Definitive statements get people riled up, which is why I usually moonwalk away from them, but here goes nothing: You can't eat a South Asian meal without raita. Raita is the savory yogurt condiment that's served alongside everything—from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry.

Health Benefits of Raita

This dip dons many hats at a time. The yogurt in this dish is a known probiotic. It promotes the growth of good bacteria, improves gut health and in turn, helps the digestive process. Not to mention the calcium and nutrient value of the ingredients.

/ˈraɪ.tə/ a South Asian dish consisting of yogurt with very small pieces of raw (= not cooked) vegetables mixed in: Raita has a cooling effect on the mouth, which makes it a good accompaniment for spicy Indian dishes.

Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It's a refreshing chilled sauce, dip or spread.

Raita is a yogurt-based condiment that can be as simple as yogurt seasoned with spice, or it can have a variety of vegetables, fruit, or even chickpea fritters (called boondi) stirred into it. This is the most classic version; it includes crisp cucumbers and is gently spiced with a touch of chaat masala.

Add chilled water, a little at a time while mixing gently until you get the consistency you desire. Your raita should be thick and creamy. Chill the raita in the fridge for at least 1-2 hours before serving. It will stay fresh in the fridge for up to 3 days.

Some of the most popular Indian yogurt recipes include lassi, a creamy drink made with yogurt, water, and spices; raita, a chilled yogurt-based salad often served as an accompaniment to curries; kulfi, an Indian ice cream made with thickened milk and flavored with cardamom and saffron; shrikhand, a sweet yogurt-based ...

Can you eat raita on its own? ›

Raita can be served as a dip or a side dish. In the latter case, it is easiest to view it as a salad. In India, people snack on raita between courses to cool the mouth, or they mix it first with rice before eating it with a curry.

Commonly, Indian people use yogurt in cooking. This type is called 'Dahi,' which uses Indian cuisine. It adds a creamy and light texture to the dishes without weighing them down. Further, it is a sourcing agent and helps tenderize the meat.

Raita is a yogurt-based gluten-free side dish served with Indian meals and is similar to Tzatziki, a Greek yogurt side dish. Cooling raita complements spicy Indian foods such as curries, vegetables, dals, and biryanis.

Both generally involve some sort of herbaceous element: for tzatziki that means dill, mint, or parsley; cilantro often makes an appearance in raita recipes. Raita is more likely to include a spicy element. (Cumin, cayenne pepper, and ginger are common.)

Raita or spiced yoghurt is one of the most popular side dishes in India. There are countless varieties of raita and many regional variations. This cucumber raita is a summer favourite in our home. Sometimes when I am homesick (and lazy), I eat a large bowl of this raita by itself for dinner.

Raita is a simple plain yogurt or curd-based sauce or dip, flavoured with vegetables or sometimes fruit. It's usually served as a cooling side dish with Indian food.

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk.