For the Indian mint raita sauce recipe, it is difficult for me to give you portions because this preparation is very similar to tzatziki and I’m a big fan of it, and … I ate it all by myself !!!!!!!!!
To prepare the raita savory cream with cucumbers and mint, it’s preferable to use the thicker and creamier Greek yogurt and a cucumber that has perhaps been drained of its water in a pasta strainer.
For this recipe, I bought a long cucumber (not the usual one that comes in a pack of 3) because it seemed less watery and had fewer seeds, making it better for giving more creaminess to the Indian mint raita.
The raita is part of Indian cuisine, which boasts many versions with lemon instead of vinegar, a pinch of curry, chili instead of the cherry tomatoes I used, coriander 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…
Fresh and summery, raita is a tasty idea even for a quick snack … and make sure to SERVE IT VERY COLD!
P.S. Searching the web, I found some recipes with tomatoes and others without … different versions of the same recipe!
INDIAN MINT RAITA
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Inexpensive
- 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 cleaned 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
- Peelers
- Knives
- Mixing Bowls
FOR THE PREPARATION OF THE INDIAN MINT RAITA RECIPE
To prepare the Indian mint sauce, peel the cucumber and then cut it into small cubes.
Pour the creamy Greek yogurt into a mixing bowl, then add the cucumber cubes.
Wash the cherry tomatoes and cut them into tiny pieces, then add them to the yogurt cream.
Next, add the washed and chopped mint leaves and the seasonings.
Adjust the salt and pepper.
Cover the Indian mint raita with food wrap and let rest in the refrigerator for at least 1 hour.
After that, serve it with grilled meat, chicken and pepper skewers, or with toasted crostini and bruschetta!
Enjoy your meal with the creamy raita sauce!
Annalisa
