Sep 08, 2024 Also known as Raita, this yummy Indian Yogurt Sauce is a cool, creamy sidekick at most of my half-Indian family’s meals. Whether I add the chili pepper depends on how spicy the dish is that I’m serving the yogurt sauce with. Sometimes, I want the raita to be a cooling sauce for fiery food, and sometimes, I want it to be another layer of flavor for mild dishes. Don’t skip past my round-up of incredible Indian dinner ideas and curry recipes too.
Plain yogurt: Greek yogurt works well for a thicker and richer sauce. Cucumber: Use a Persian cucumber or a small portion of an English cucumber. If you’re using English cucumber, peel and deseed it for the best texture. Kosher salt: Enhances flavors and balances the yogurt’s acidity. Fresh cilantro: Adds a bright, herbal note. Fresh mint leaves: Brings a cool, refreshing flavor. Thai green chili pepper (optional): Provides a hint of heat. Adjust based on your spice preference.
Yogurt: Swap Greek yogurt for regular plain yogurt if you prefer a lighter texture. For a dairy-free or vegan option, use coconut yogurt or almond yogurt. Cucumber: If Persian or English cucumbers aren’t available, try using a regular cucumber, but peel and seed it to avoid bitterness. Kosher salt: Sea salt or table salt can be used in place of kosher salt. Adjust the amount to taste, as table salt is more concentrated. Fresh cilantro: Parsley can be used as an alternative if cilantro isn’t available or if you prefer a milder taste. Fresh mint leaves: For a different flavor, try using basil or dill in place of mint. Thai green chili pepper: Red chili flakes or a pinch of cayenne pepper can be used for heat if Thai green chilies aren’t available. Adjust to taste based on your heat preference. More spices and flavors: Add some red chili powder, cumin powder, black salt, freshly minced garlic, paprika, or toasted mustard seeds to the mix.
Grater: For the cucumber. Kitchen towel: To wring out the excess water with. Medium bowl: For making the sauce in.
Preparing the cucumber
Begin by grating the cucumber. Then, wrap the grated cucumber in a clean kitchen towel and squeeze out any excess water. This step helps prevent your cucumber raita recipe from becoming too watery.
Mixing the ingredients
Transfer the yogurt into a medium bowl. Add the prepared cucumber, cilantro, mint, and green chili (if you prefer a spicy kick).
Chilling the raita
Refrigerate the raita for at least an hour before serving. This chilling time allows the flavors to meld together, resulting in a more cohesive and flavorful sauce.
Indian Cucumber Salad (a chunkier, heartier version that my father-in-law makes) Creamy Indian Chickpea Salad (a chilled chickpea salad with yogurt that makes a delicious lunch!)
Just whizzing through? Here are a few notes not to be missed:
Use full-fat yogurt: Full-fat yogurt enhances the sauce’s richness and creaminess. If you prefer a lighter version, opt for low-fat yogurt, note the texture might be less creamy. Fresh herbs are key: Fresh cilantro and mint provide the best flavor. If you must use dried herbs, reduce the quantity, as dried herbs are more concentrated in flavor. Yogurt consistency: Greek yogurt is thicker because it’s strained to remove whey, the liquid part of milk. This straining process not only thickens the yogurt but also increases its protein content, making it a great choice for a rich and creamy sauce. Cucumber composition: Cucumbers are over 90% water. Squeezing out the excess water prevents the sauce from becoming diluted and helps maintain a desirable texture.
Store the yogurt sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Give it a good stir before serving, as some separation might occur. Avoid freezing the sauce, as yogurt-based sauces don’t freeze well and may change in texture upon thawing.
It’s utterly delicious with lamb kofta, chicken tikka kebabs, or Indian-spiced fried chicken.
Serve it as a dip to butter naan , aloo naan, roti, or turkish bread.
Drizzle this Indian sauce and cucumber condiment over my masala omelettes, any basmati rice dishes, or as a sauce with my Indian fish cakes.
Honestly, its yummy just with a plate of slices tomatoes, fresh coriander and sliced onions. A splash of lemon juice and a sprinkling of ground cumin and cashew nuts will make the perfect salad.
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