Ingredients
1 cup Greek yogurt
1/2 cup English cucumber, diced or grated
1 large garlic clove, grated
2 tablespoons cilantro leaves, diced
6-8 fresh mint leaves, thinly sliced
Juice of 1/2 lime
1/2 teaspoon ground cumin
1/2 teaspoon salt
Instructions
- To begin, dice or grate cucumber into your medium bowl of yogurt. If using regular yogurt (not the thicker Greek-style yogurt), take a few extra minutes to leave your cucumbers in a sieve and let them drain while you assemble the other ingredients. If using thick yogurt, I find the cucumber juice creates the perfect texture, so no need to drain.
- Add the fresh grated garlic clove, diced cilantro and mint, lime juice and cumin to the yogurt. Stir to combine. If you drained your cucumbers in a sieve, use the back of a wooden spoon to gently press on the cucumbers to extract any excess moisture. Add cucumbers to raita.
- Taste and adjust seasoning. Keep in mind the garlic flavor will build a bit with time, but adjust lime, cumin and salt to your taste. If serving within 30 minutes, leave the sauce at room temperature. When ready to serve, top raita with a drizzle of olive oil and an additional sprinkle of fresh herbs.
Notes
If using regular cucumbers, remove the watery seeds before dicing or grating.
- Prep Time: 10
- Category: sauce
- Method: no cook
- Cuisine: Indian