Raita is an ideal accompaniment for any dish and is perfect with rice, biryani, or a spicy shaak rotli dinner! It is popularly made with cucumber but is sometimes made with tomato, sweetcorn and pomegranate. This is the classic version made with cucumber and is made with dairy, but for a vegan variation, simply replace the diary yoghurt with a vegan alternative.
Ingredients
- 1/2 a large cucumber, skin removed and diced into small squares, removing as much water as possible
- 2 cups greek style yoghurt, or a vegan yoghurt of your choice
- 1 green chilli, finely sliced
- 1/2 tsp salt
- 1/2 tsp ground cumin powder
- 1/4 tsp ground pepper
- 2 tsp fresh lemon juice
- A handful of roughly chopped coriander and mint (mint is optional)
Preparation
1. In a bowl, add all the ingredients, except the cucumber, and half of the coriander and mint, if using.
2. Mix well with a spoon, just don’t use a whisk or you'll turn the yoghurt into more of a liquid!
3. Have a taste and adjust the spices, adding more chillies, salt, cumin or yoghurt if you like.
4. Stir in the cucumber, coriander and mint leaves and serve!
