Simple Raita
/A gateway recipe to fermented foods
Similar to tzatziki, raita uses a yogurt and cucumber base, however, adds a different flavor nuance through the use of spices and herbs. I have seen many different variations including ginger, cumin, coriander, cayenne, hot chili peppers (fresh), cilantro, mint. Raita serves as a simple dish or condiment. You can also use it as a marinade for chicken, a pour over sauce for fish, or toss grilled or roasted vegetables with a few spoonfuls. Light, refreshing and delicious. Here’s my version of raita. Just play around and make your own rendition of it!
Grab these ingredients
1 cup Greek Yogurt (I prefer full fat)
2 small cucumbers, peeled and rough chopped (I mean the small ones, or use ½ an English)
¼ cup cilantro, rough chopped
1 medium jalapeno, halved, seeded and rough chopped (or a small serrano)
Juice of ½ lime
1 large clove garlic, peeled and smashed
1 “ fresh ginger, peeled, smashed and roughly chopped
½ teaspoon coriander
½ teaspoon cumin
1/8 teaspoon cayenne (optional)
¼ teaspoon kosher salt (more to taste)
Now do this
Place all ingredients in a small food processor and blend until combined
Taste and adjust salt as needed
Chill for at least 30 minutes to allow flavors to meld
NOTE: If you strain the yogurt for 30 minutes using a fine mesh strainer over a bowl, you will create a thickened yogurt “cheese” product. Using this as a base for the raita creates a thicker sauce. You can always add back in a little more yogurt if it is too thick.
