Recipes » Basics » Raita – yogurt dip with a twist
Basics Snacks & Drinks

Raita – yogurt dip with a twist

Raita dip | insimoneskitchen.com

In my head it all sounded so nice. I would make a delicious dip to go along with a summery barbecue. But – as we speak – the rain literally comes pouring down and I finally understand where the term ‘It’s raining cats and dogs is coming from’ (and no I haven’t seen any cat or dog falling out of the sky as of yet)

It’s raining so hard that I went upstairs to check if the attic was still dry. Maybe because I also just heard on the radio that the weather in Holland will be getting more extreme in the coming years. The rain will turn into storms with lots of ligtning and thunder and the summers will be hot and dry. Winters warm and wet… Hmm, we shall see. Not much we can do about it anyway!

raita from yogurt dip | insimoneskitchen.com

Thankfully this raita is also delicious if the sun doesn’t shine and you can use it as a dip for a nice vegetarian shoarma sandwich (or not vegetarian, that choice is up to you ofcourse) I make either raita or tzatziki on a regular basis. I roast some veggies to go along with it which I season with some fresh herbs. I heat some of those pita breads, put the vegetables in and load the raita on top and I dig in!

Raita originally comes from India and you can make as many variations as you like; with cucumber, but also with onion, carrot or for a sweet version you can use pineapple or papaya. I made this one with cucumber, coriander, cumin and cayenne pepper. You can add a little garlic if you like, although that is not entirely traditional.

How to make raita | insimoneskitchen.com

This post was made possible by Yoghurt Barn!

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Raita

Ingredients:

  • 250 gr of thick yoghurt such as Greek yoghurt
  • 1 large cucumber
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 clove of garlic, crushed
  • pepper
  • salt
  • fresh cilantro for garnis
  • cayenne pepper for garnish

Directions:

  1. Grate half of the cucumber and put in a colander. Add some salt to it and leave to drain for a bit.
  2. Put the yoghurt into a large bowl and add the cumin and coriander to it with the garlic (if using). Taste and add salt and pepper
  3. Cut the other half of the cucumber into small dice and set aside.
  4. Once the cucumber has drained press some more moisture out of it with a spoon and add to the yoghurt. Stir through to combine.
  5. To serve put into a nice bowl, add some cayenne on top with the fresh cilantro and the cucumber cubes

 

About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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