For the Indian mint raita sauce recipe, it is hard for me to give you portions because this preparation is very similar to tzatziki and I am crazy about it … I ate it all by myself !!!!!!!!
To prepare the savory raita cream with cucumbers and mint, it is preferable to use thicker and creamier Greek yogurt and a cucumber that has been drained of its abundant water in a pasta strainer.
For this recipe, I bought a long cucumber (not the usual one that comes in a pack of 3), and it seemed less watery and with fewer seeds, thus better for giving more creaminess to the Indian mint raita.
The raita is part of the Indian cuisine, boasting many versions with lemon instead of vinegar, a pinch of curry, chili peppers instead of the cherry tomatoes I added, cilantro instead of mint, and much more!
Serve the Indian cucumber yogurt and chopped mint sauce with meat dishes but also on bruschetta and/or crostini …
Refreshing and summery, the raita is a delightful idea even for a quick snack … and make sure to SERVE IT VERY COLD!
P.S. Searching online, I found some recipes with tomato and others without … different versions of the same recipe!
INDIAN MINT RAITA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Indian
- Seasonality: All seasons
Ingredients INDIAN MINT RAITA RECIPE
- 1 1/4 cups Greek yogurt 2% fat
- 5.3 oz long cucumber (already peeled and diced)
- 1 tbsp apple cider vinegar
- 2 tbsps extra virgin olive oil
- 2 cherry tomatoes
- to taste mint (5/6 leaves finely chopped)
- to taste salt
- to taste pepper
Tools INDIAN MINT RAITA RECIPE
#adv
- Peeler
- Knives
- Mixing Bowls
FOR THE PREPARATION OF THE INDIAN MINT RAITA RECIPE
To prepare the Indian mint sauce, peel the cucumber and then dice it into small cubes.
Pour the creamy Greek yogurt into a mixing bowl and add the cucumber cubes.
Wash the cherry tomatoes, cut them into very small pieces, and add them to the yogurt cream.
Then add the washed and chopped mint leaves and the seasonings.
Adjust with salt and pepper.
Cover the Indian mint raita with plastic wrap and let it rest in the refrigerator for at least 1 hour.
After the time has passed, serve it with grilled meat, chicken and pepper skewers, or with toasted crostini and bruschetta!
Enjoy the creamy raita sauce!
Annalisa
