Raita
I made this on a recent Facebook Live to serve as a dipping sauce with some onion bahji and have been asked to pop the recipe up as it looked so good. Whenever we have Indian food, a bowl of this is ALWAYS on the table!
Raita is a popular side dish in Indian cuisine that is made with yogurt and various vegetables or fruits. It is typically served chilled and can be eaten as an accompaniment to spicy dishes to help cool the palate.
Raita can be made in many different ways, with common ingredients including cucumber, onion, tomato, mint, coriander, and spices such as cumin and chili powder. Some versions of raita also include fruits like pomegranate, pineapple or grapes. Raita is a refreshing and nutritious addition to any meal and is often enjoyed alongside rice dishes, curries, and breads.
Mine is super simple and quick to make!
Make Ahead/ Storage
Because it is so quick to make, I usually make and serve, but you can make ahead and store.
Raita should be stored in an airtight container in the refrigerator. It is important to keep it chilled to prevent the growth of bacteria and maintain its freshness.
Raita can typically be stored in the refrigerator for up to 3-4 days, but it is best to consume it within 1-2 days for optimal taste and texture. If the raita appears to have separated or become watery, simply give it a quick stir before serving.
Additionally, if you are making raita in advance, it is best to add any crunchy ingredients such as cucumber just before serving to maintain their texture.
Make sure to squeeze out as much excess water as you can!
Choose your cucumber!
Telegraph or Lebanese?
The main difference between telegraph and Lebanese cucumbers is their appearance and texture.
Telegraph cucumbers are longer and thicker with a darker green skin, and they tend to have a firmer, crisper texture with more prominent seeds. They are often used for pickling or slicing for salads, sandwiches, or as a snack.
Lebanese cucumbers, on the other hand, are smaller and thinner with a lighter green skin, and they have a softer, more tender texture with fewer seeds. They are often used in salads, sandwiches, and as a refreshing snack. They are also a common ingredient in Middle Eastern cuisine, particularly in dishes such as tabbouleh and fattoush.
Overall, while both types of cucumbers can be used interchangeably in some recipes, their different textures and flavours may make them better suited for certain dishes.
For a raita, I always choose telegraph!
Raita
Equipment
- Thermomix Cutter or box grater
Ingredients
- 1/2 long telegraph cucumber
- 250 grams yogurt
- 2 tbsp finely chopped fresh mint
- 1/2 tsp ground cumin
- 1 tsp freshly squeezed lemon
- 1/2 tsp caster sugar optional
- pinch salt
Instructions
- Cut cucumber in half lengthways and using a teaspoon, scoop out the seeds. Grate the cucumber using the Thermomix cutter (I like to grate thickly for texture) or a box grater. Squeeze out excess water and add the cucumber to a bowl.
- Add remaining ingredients to the bowl with cucumber and mix well with a fork. Taste and adjust seasoning with salt and lemon juice. Add 1/2 tsp of sugar if you feel it is needed.
- Garnish with a mint sprig and enjoy!