Raita is a yogurt-based sauce/condiment that is popular in South Asian and Middle Eastern cuisines. Grated or finely chopped vegetables and spices are added and the result is a thickish savory mixture that is perfect for dipping bread. It’s delicious, healthy, very easy to make and the ingredients are staples in most pantries. It can be an appetizer or a midday snack. Or even an anytime snack.
My first raita experience was at Baba Ghannouj. The meal was preceded by small triangles of pita served with raita and another dipping sauce. I loved the raita but didn’t really have a craving for it — until I saw Elise’s cucumber and mint raita, and I realized that everything I needed to make a bowl of raita was right here in my pantry and garden. So, last night, our baked tilapia dinner was preceded by a bowl of spicy raita and whole wheat paratha.
- Grate the cucumber (I used a micro-plane grater).
- Finely slice the mint leaves.
- Chop the cilantro.
- Place all the ingredients in a bowl and stir.
- Serve chilled with toasted flat bread.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.