Name: Indian-Style Raita | Stay at Home Mum
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1.5 cups Greek Yoghurt; 1/2 a Continental Cucumber (finely Diced); 1 tbsp Fresh Coriander; 1 tsp Sea Salt; 1 tsp Freshly Cracked Pepper; 1 tsp Dried Mint; 1/2 tsp Ground Cumin

Summary

Servings 6

Time Needed 5 mins Prep

Ingredients 7

Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

1.5 cups Greek Yoghurt
1/2 a Continental Cucumber (finely Diced)
1 tbsp Fresh Coriander
1 tsp Sea Salt
1 tsp Freshly Cracked Pepper
1 tsp Dried Mint
1/2 tsp Ground Cumin

Nutrition Information

Qty per 132g serve		Qty per 100g
Energy	0	0
Protein	0	0
Fat (total)	0	0
- saturated	0	0
Carbohydrate	0	0
- sugars	0	0
Dietary Fibre	0	0
Sodium	0	0

Nutritional information does not include the following ingredients: Greek Yoghurt, Continental Cucumber (finely diced), Fresh Coriander, Sea salt, Freshly cracked pepper, Dried Mint, Ground Cumin

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Indian-Style Raita

Raita is traditionally served with a hot curry to take away the burning sensation. I don’t usually eat really hot curries but I do love a mild-to-medium heat range. (Well, really, if I’m to be honest, a mild one, I am something of a wussy when it comes to chilli heat!) Although I have always wondered, if it cools the heat on the way down, does it also cool the heat when it comes out the other end?!

But seriously, a spoonful of this Indian-Style Raita on top of a beautifully spiced curry is a true taste sensation. Give it a go! I don’t even like Greek Yoghurt but I do when its made into a sauce like this.

This is the Indian version of the traditional Greek Tzatziki

This recipe makes 2 cups and can be stored in the fridge safely for 4 days

Method

Combine all ingredients in a bowl garnish with mint leaves
If you really want to impress someone special or are having a dinner party you can do what I have done and sprinkle a thin line of pepper, coriander, ground cumin and pepper.
Store in the fridge for up to four days.