Right
6 servings
20 minutes
Raita is a refreshing yogurt sauce from Indian cuisine that perfectly complements spicy dishes. Its roots trace back to ancient Ayurvedic traditions where cooling ingredients were used to balance fiery spices. In this recipe, natural yogurt gains a special creamy texture through straining, while grated cucumber adds freshness. Mint leaves and garlic give the sauce a tangy kick, and lemon juice enhances the flavor notes. Raita is served chilled, making it an essential side for spicy curry, biryani, or kebabs. Its mild taste and slight acidity create harmony with rich Indian spices, and its ease of preparation makes raita popular even beyond India.
1
Place the yogurt in a sieve over a bowl and refrigerate for an hour: first, you need to get rid of excess liquid, and second, the sauce should be cold.
- Natural yoghurt: 500 g
2
Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds with a teaspoon. Grate the cucumbers on a coarse grater and salt them (half a teaspoon of salt is enough) to draw out moisture. Leave for ten minutes.
- Cucumbers: 2 pieces
- Salt: 0.5 teaspoon
3
Put the grated cucumbers in a sieve, squeeze to remove salt and moisture.
- Cucumbers: 2 pieces
4
Take the yogurt out of the fridge, transfer it to a bowl, add cucumbers, and mix.
- Natural yoghurt: 500 g
- Cucumbers: 2 pieces
5
Add finely chopped mint, minced garlic, and lemon juice, and mix. Salt to taste.
- Peppermint: 1 bunch
- Garlic: 1 clove
- Lemon juice: 1.5 tablespoon
- Salt: 0.5 teaspoon
6
Before serving, keep it in the refrigerator for half an hour.