When I think of Greece, I think of Tzatziki sauce, when I think of Japan, I think of Teriyaki, the Middle East Hummus, the United States BBQ sauce (and more!) and when I think of India?
Undoubtedly raita sauce!
Raita is an Indian sauce made with creamy low-fat yogurt, vegetables, and spices.
It is a condiment always present on tables; traditionally served in terracotta bowls, it is used to accompany main dishes with meat and vegetables, as well as rice.
There are numerous variations 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 cannot be missing, make sure to dose them correctly.
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 people
- Cooking methods: No cooking
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 14 oz plain natural yogurt (unsweetened)
- 3.5 oz cucumbers
- 1 bunch coriander (or parsley)
- to taste cumin
- to taste salt and pepper
Preparation
Wash and dry the cucumber, peel it and dice it.
Let it drain its 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 the salt and pepper and stir again to blend the sauce well, cover and refrigerate until ready to serve and enjoy it cold.
VIDEO RECIPE:
You can also find the packaged raita online.
