Cucumber Raita is an amazing accompaniment to so many meals. While some folks think of yogurt as only a sweet treat, it is actually so much more versatile. Yogurt, combined with salty or savory ingredients, makes a great base for dips and sauces. We love using greek yogurt in raita, since it is naturally tangier and brighter than regular yogurt. This cucumber raita is creamy, salty, tangy, and delicious.
Because Raita is a component of traditional Indian cuisine, it fits naturally among Indian or Indian-inspired recipes. Some of our personal favorite uses of raita are served with our Baingan Bharta, a deliciously smoky eggplant dish, or on top of our Golden Cauliflower Salad.
However, Cucumber Raita also works in other meals and cuisines too. For example, it makes for a delicious sauce over any simple vegetable bowl – all you have to do is follow the tried-and-true formula:
Roasted veggies + cooked grain + cucumber raita. Bonus points if you top with fresh herbs or nuts.
We’ve yet to find a combination that we don’t like.
One important thing to note is your yogurt. We opt for greek yogurt and we highly recommend you get full fat. Also, make sure you don’t get any flavors (lots of companies make vanilla greek yogurt, which is delicious, but not for raita!)
Let us know your favorite uses for the very versatile cucumber raita.
Cucumber Raita
Ingredients
- 1 cup cucumber shredded
- 1 and ½ cups plain greek yogurt full fat
- ¼ tsp cumin
- ½ tsp salt
Instructions
- Shred cucumber using a grater. Conversely, you could dice the cucumber.
- Mix cucumber, greek yogurt, cumin, and salt together.
- Enjoy cucumber raita on top of a nourish bowl, as an accompaniment for an indian dish (like our baingan bharta), or as a salad dressing (like on our golden salad)
