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Raita
Yoghurt with cucumber — the fire extinguisher
🌱 Beginner🍚 Side Dish🥛 Vegetarian⚡ 5 min
The cooling side that sits on every Indian plate next to the spicy dish. Five minutes, three ingredients, and it makes a too-hot curry edible again.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep5 min
Cook time0 min
Total5 min
Serves1 bowl
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 7✅ All set to cook!
Method
0 of 3🎉 All done — enjoy!
- Lightly salt the grated cucumber, let it sit for 5 minutes, then squeeze it out by hand. Pour off the water.
- Whisk the yoghurt smooth, fold in the cucumber and spices.
- Chill. Add the herbs only right before serving.
Tips
- Squeezing out the cucumber is the whole difference. Skip that step and raita turns into soup within ten minutes.
- Boondi raita variation: fold in a handful of boondi (fried besan pearls) instead of cucumber, just before serving.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
