I love the flavors of Indian food and the heat that often accompanies them. To provide a cooling and moist component, I enjoy raita as a sauce/dip. It reminds my husband of Tatziki sauce that we enjoy with gyros. I like to add raita to my main or side dishes, as well as simply dip my naan in to it. Mmmm! I also like to combine it with some coriander chutney which adds some more flavor and heat. I like the yin and yang of these two sauces together.
Whether I am making pan-fried chick peas, butter chicken, chicken tikka masala, naan, or samosas…raita is one of my go to accompaniments. It comes together quickly and the flavors continue to meld as it sits.
A key note with this recipe is the method used to remove the excess moisture from the cucumbers. Adding salt to the grated cucumber and allowing it to sit for 15-20 minutes helps draw that excess water out of the cucumbers resulting in a raita with a wonderfully thick, creamy texture.
Raita Sauce / Dip
Ingredients
- 1/2 English cucumber seeds removed
- 1/4 tsp salt
- 1 cup plain greek yogurt
- 1 1/2 tsp ginger paste
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- salt to taste
- 1/4 cup fresh cilantro chopped (optional)
Instructions
- Cut cucumber in half, remove seeds with tip of spoon, and grate with food processor or hand grater.
- Place grated cucumber in kitchen towel within a colander. Sprinkle liberally with salt and let sit for 15-20 minutes while the water drains from the cucumbers.
- In a bowl, combine the yogurt, ginger, coriander, and cumin.
- Squeeze out excess water from the cucumbers, add to the yogurt mixture, and stir to combine.
- If desired, add chopped cilantro and stir to combine.
- Taste and adjust seasonings, as desired.
- Best if made ahead and refrigerated to allow flavors to meld.
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