Indian dips: Cucumber Yoghurt Raita
We’ve enjoyed this cucumber raita since as long as our family can remember. It’s great for those hot summer meals where you want something refreshing, but don’t want to eat too much. It’s a simple, healthy, and nutritious dip which goes with most Indian meals. You can eat it with puri, roti, thepla, rice, lentils, even by itself! Unlike the middle eastern Tzatziki, this yoghurt dip is less thick, so it’s easier for mixing, but you can adjust the thickness to your taste. Just mix less! Our favourite use is for dipping hot, fried appetizers like Veggie Pakoras. Hope you enjoy!
Serves 4
Ingredients:
- 2 small cucumber
- 1 tsp Black Mustard Seeds
- 1/2 tsp Pink Himalayan Salt
- 2 cups plain yoghurt
Cooking Method:
- Pound the Black Mustard Seeds in a Mortar and Pestle.
- Grate the cucumber with the skin.
- Mix all the ingredients together and you are ready to serve this refreshing dip in less than 5 minutes!
