Indian Yogurt Dip (Raita)
Cool, creamy, and refreshing, this easy cucumber raita recipe is a must-try Indian yogurt sauce or dip to tame the heat of spicy dishes- made with simple ingredients in minutes!
Servings 3
Ingredients
- ½ cup (90 g) grated cucumber unpeeled (see notes)
- 1 ½ Tbsp red onion finely diced (or use green onion)
- 1 clove of garlic minced
- 1 cup (240 g) dairy-free yogurt (see notes)
- 2 tsp lime juice or lemon juice
- 2 ½ Tbsp fresh cilantro (or parsley) chopped
- 2 Tbsp fresh mint chopped
- ⅓ tsp ground coriander seeds
- ⅓ tsp ground cumin
- 1/3-1/2 tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tsp green hot chili pepper (optional)
Instructions
- You can watch the video for visual instructions.First, finely grate the cucumber, squeezing out the excess liquid with your hands (or use a nut milk bag/ clean tea towel). Also, finely dice the onion and mince the garlic.
- Then, combine the grated cucumber with the remaining ingredients in a bowl and stir to combine.
- Allow the raita to marinate in the fridge for 20-30 minutes, then taste and adjust any of the seasonings.
- Enjoy immediately, or return it to the fridge until you’re ready to serve!
Notes
- Cucumber: Low-seed, thin-skin varieties are best, like English cucumber or Persian cucumber. Make sure it doesn’t taste bitter before using it.
- Yogurt: Use a thick dairy-free yogurt, like unsweetened coconut yogurt, cashew yogurt, or soy yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days. Serve with onion bhaji.
Nutrition Facts
Indian Yogurt Dip (Raita)
Serving Size
120 g
Amount per Serving
Calories
63
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Sodium
271
mg
11
%
Potassium
99
mg
3
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
198
IU
4
%
Vitamin C
14
mg
17
%
Calcium
122
mg
12
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.