Yogurt and Cucumber Raita

Please your soul with this ultra refreshing Raita. It's so good, you won't be able to stop eating it.

I have talked before about the expansive diversity in India, and that applies to raita (ra-i-tha) as well. Based on which state you are in, the preparation is different. In the south, its called "kachumbaram" in the state I come from (Andhra Pradesh) and in the north, it's called "raita". Again, there are several other names I am sure, but these are the two I know in the languages I know. The method of preparation sometimes varies, as one puts fried gram droplets (boondi) and sometimes sauted onions, sometimes raw onions, and sometimes several other fresh veggies chopped up. The herb and dried seasonings also vary.

Yogurt and Cucumber Raita

You could have the cucumber chopped or grated. The picture above shows it being chopped. And is a perfect accompaniment to fried rice or biryanis. This is the more prevalent method across India.

What I make often times though, is something I can use as a dressing on my salad, or as a dip with veggies. And for that reason, I love grating the cucumber, adding some spice to it and I am all good for 2-3 days at least in the refrigerator.

You will notice this pattern on the top - yes, bring on your art and creativity skills !;)

INGREDIENTS

1. 2 cups plain yogurt or greek yogurt
2. 1 grated cucumber
3. 1 tbsp chopped red or yellow onion
4. 1/2 tsp grated fresh ginger
5. salt to taste
6. cayenne pepper to decorate (optional)
7. three spice mix to decorate and season
8. cilantro chopped or as a stem to decorate

DIRECTIONS

1. Peel the cucumber and grate them finely into a mixing bowl.
2. Strain the cucumber and reserve the cucumber water for a cocktail if you'd like :)
3. Mix the grated cucumber with 1 cup greek or plain yogurt.
4. Sprinkle salt and 1 tsp of the three spice mix.
5. Add the ginger and mint.
6. Mix and serve. Decorate per your preference!