PREP TIME: 10mins COOKING TIME: 15mins

A yogurt raita is the Indian version of a Greek tzatziki .A lovely side to any Indian dish and its so quick and easy to make.

The better the yogurt the better the raita so try to get your hands on some proper double thick yogurt, preferably handmade in small batches.

Makes 250g which will be enough to serve 4. The recipe can easily be doubled up.

Getting Ahead: The raita can be made up to 2 days ahead.

 

SERVING SUGGESTION

Lovely as a side to a spicy curry or served here with my crispy onion bhajis.

INGREDIENTS
  • 1/2 cucumber
  • 1 spring onion, very finely chopped
  • handful coriander, leaves only, finely chopped
  • 2 pinches black mustard seeds
  • 2 pinches cumin seeds
  • 1/2 garlic, finely minced
  • 250g full fat yogurt
  • 1 teaspoon salt
  • black pepper
METHOD
  1. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard. Finely grate the cucumber and place it in a sieve over a bowl. Sprinkle with a pinch of salt. Leave for 10 minutes allowing the water to drain.
  2. Put the mustard seeds and cumin seeds in a small pan and set over a low heat. Toast for 2 minutes until fragrant, set aside.
  3. Put the yogurt in a bowl. Squeeze out as much liquid as possible from the cucumber, add to the yogurt. Stir in the coriander, spices, salt, garlic and spring onion.
  4. Taste and season with salt and pepper.

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PREP TIME: 10mins COOKING TIME: 15mins

A yogurt raita is the Indian version of a Greek tzatziki .A lovely side to any Indian dish and its so quick and easy to make.

The better the yogurt the better the raita so try to get your hands on some proper double thick yogurt, preferably handmade in small batches.

Makes 250g which will be enough to serve 4. The recipe can easily be doubled up.

Getting Ahead: The raita can be made up to 2 days ahead.

 

SERVING SUGGESTION

Lovely as a side to a spicy curry or served here with my crispy onion bhajis.

INGREDIENTS

  • 1/2 cucumber
  • 1 spring onion, very finely chopped
  • handful coriander, leaves only, finely chopped
  • 2 pinches black mustard seeds
  • 2 pinches cumin seeds
  • 1/2 garlic, finely minced
  • 250g full fat yogurt
  • 1 teaspoon salt
  • black pepper

METHOD

  1. Cut the cucumber in half lengthways, scoop out the seeds with a teaspoon and discard. Finely grate the cucumber and place it in a sieve over a bowl. Sprinkle with a pinch of salt. Leave for 10 minutes allowing the water to drain.
  2. Put the mustard seeds and cumin seeds in a small pan and set over a low heat. Toast for 2 minutes until fragrant, set aside.
  3. Put the yogurt in a bowl. Squeeze out as much liquid as possible from the cucumber, add to the yogurt. Stir in the coriander, spices, salt, garlic and spring onion.
  4. Taste and season with salt and pepper.

Print Friendly, PDF & Email