Cooked - A Good Indian Raita

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A Good Indian Raita

8.0

375 g full-fat Greek yoghurt (unsweetened)

1 small red onion (finely diced)

1 medium cucumber (deseeded and finely diced (reserve the seeds))

½ cup coriander leaves (finely chopped)

1 small tomato (deseeded and finely chopped)

1 teaspoon sea salt flakes

½ teaspoon black pepper (freshly ground)

1 teaspoon raw sugar

60 ml chilled water

1 teaspoon cumin seeds (for garnish)

Add yoghurt to a medium bowl. Add chopped onion, cucumber, tomato, coriander and cucumber seed to the yoghurt. Mix well.
Add salt, pepper and sugar. Mix well.
Toast cumin seeds in a hot, dry pan on medium heat for a few seconds until they start to turn a shade darker and crackle. Remove from heat. Add to the raita.
Add chilled water, a little at a time while mixing gently until you get the consistency you desire. Your raita should be thick and creamy.
Chill the raita in the fridge for at least 1-2 hours before serving. It will stay fresh in the fridge for up to 3 days.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🫕Dip

Cuisine🇮🇳Indian

Occasions🍽️Accompaniment📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 105 weeks ago

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