Description
A cool and refreshing yogurt dip, perfect for serving alongside spicy dishes.
Ingredients
Scale
- ¾ cup plain yogurt (whole milk is best, or sub vegan coconut yogurt)
- ½ cup cucumber, finely diced or grated
- 1 tablespoon finely chopped red onion (optional, sub chives or green onion)
- 2 teaspoons lemon or lime juice, more to taste
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- 2–3 tablespoons fresh mint leaves, chopped
- 2–3 tablespoons fresh cilantro, chopped
- ¼ teaspoon salt, more to taste
- ¼ teaspoon pepper
Instructions
- Place all ingredients in a bowl and stir.
- Garnish with fresh herbs.
- Refrigerate until ready to serve.
- Raita will keep 4-5 days in the fridge.
Notes
- This recipe is great for serving with biryani or any spicy curry.
- Prep Time: 10 minutes
- Category: Condiment
- Method: No-cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg