Cool and refreshing, this Cucumber Raita is a delicious yogurt-based dip scattered with a punchy topping of crisp garlic, chili and lemon zest. Great when served alongside spicy food like Indian chicken curry, and even better with a side of homemade garlic herb flatbread.
Start with the garlic chili topping. Heat the oil in a small skillet and cook the garlic, chili, and lemon zest until lightly browned and fragrant. Set aside to cool. In the meantime, seed the cucumbers and grate them using the large holes of a box grater. You don’t need to peel them first. Place the grated cucumbers on a kitchen towel or cheesecloth and squeeze to remove excess moisture. Finally, combine the squeezed cucumbers, finely chopped mint, Greek yogurt, lemon juice, and sea salt. Top with the cooled garlic chili topping and serve.
To make the Cucumber Raita, you will need the following ingredients:
In a small skillet over low heat, heat 2 teaspoons extra-virgin olive oil and add 1 finely sliced garlic, 1 finely sliced chili pepper, and 1 tablespoon lemon zest. Cook, stirring, for 2 minutes or until lightly browned and fragrant.
Transfer the topping to a small bowl and set aside to cool.
In a medium bowl, combine the squeezed cucumbers, ¼ cup finely chopped mint leaves, 1 cup Greek yogurt, 1 teaspoon lemon juice, and ½ teaspoon sea salt and mix well. Chill until ready to serve.
Just before serving, top with the cooled garlic chili topping.
Serve and enjoy!
Planning a curry night? Learn the secret to making the best Cucumber Raita - a delicious yogurt-based dip with a punchy topping of crisp garlic, chili and lemon zest. Make sure to have plenty of flatbread on hand for dipping. Give this easy recipe a try this week and let us know what you think!
Have you made this recipe? Share your opinion. Your review will help others learn about the quality of this recipe!
Gluten Free Recipes
Low Cholesterol Recipes
Spicy Recipes
Vegetarian Recipes
