Cucumber Raita

Posted on Posted in Breakfast, Dinner, Lunch, No-Bake, Recipes, Salads, Sides

_mg_6465_editedThe Greek call this Tzatziki, us desis are more familiar with the term Raita. It’s just another case of to-may-toes and po-tah-toes, really.

What really matters is how versatile this sauce / side / dip is. Pair it with good old fashioned biryani or jeera rice, drizzle this over some tossed veggies for a quick, easy and healthy salad, or even use this as a dip for your chips. Either way, it’s the taste that counts.

Utensils
1 peeler / knife (if you’re a beginner cook, go with the peeler)
1 grater
1 strainer
1 mixing / serving spoon
1 mixing / serving bowl

Ingredients
1         cucumber
2 -3    garlic cloves
1 cup  curd / yogurt
pepper to taste
salt to taste

Method
1. Peel and grate the cucumber. Strain the grated cucumber (save the water and DRINK IT BECAUSE IT IS GOOD FOR YOU) and put it in your mixing bowl.
2. Add the salt and mix well. If there’s any extra water that comes out because of the salt, discard it.
3. Add the curd and mix well.
4. Season with pepper and you’re ready to go!

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4 thoughts on “Cucumber Raita

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