When I think of Greece, I think of Tzatziki sauce, when I think of Japan, Teriyaki, the Middle East Hummus, the United States BBQ sauce (and not only!) and if I think of India?
Undoubtedly raita sauce!
The raita is an Indian sauce made with creamy low-fat yogurt, vegetables, and spices.
It is a condiment always present on the tables; traditionally served in terracotta bowls, it is used to accompany main dishes with meat and vegetables, but also rice.
There are numerous variants of this sauce, which is modified according to tastes and seasons.
The basic recipe involves using plain yogurt (or curd=fermented sour milk) and cucumbers (kheera raita), spices are also essential, make sure to measure them carefully.
Raita is also called tiktaka, dahi or pachadi depending on the region.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups plain natural yogurt (unsweetened)
- 3/4 cup cucumbers
- 1 bunch coriander (or parsley)
- to taste cumin
- to taste salt and pepper
Preparation
Wash and dry the cucumber, peel it, and cut it into cubes.
Let it drain the excess water in a colander for about 30 minutes.
In a bowl, pour the yogurt and season with salt and pepper.
Finely chop the coriander and add it to the sauce. Stir and finish by adding a pinch of ground cumin and the cucumber. Adjust salt and pepper and stir again to mix the sauce well, cover and store in the refrigerator until ready to serve, and enjoy it cold.
VIDEO RECIPE:
You can also find the packaged raita sauce online.
