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Cucumber Raita

Cucumber Raita

Name: Cucumber Raita
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Indian
Ingredients: Olive oil 2 tsp; Garlic 1 clove; Red chili 1; Lemon zest 1 tbsp; Persian cucumbers 2; Fresh mint ¼ cup; Greek yogurt 1 cup; Lemon juice 1 tsp; Flaky sea salt ½ tsp

with garlic, chili, and lemon zest topping

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10m
Serves 6
Easy
(1)

Ingredients

	2 tsp Olive oil extra-virgin
	1 clove Garlic finely sliced
	1 Red chili long, finely sliced
	1 tbsp Lemon zest
	2 Persian cucumbers 400 g, seeded, grated, squeezed
	¼ cup Fresh mint leaves, finely chopped
	1 cup Greek yogurt 280 g
	1 tsp Lemon juice
	½ tsp Flaky sea salt

Nutritional information

Calories

2.7g

Fat

5.7g

Carbohydrate

5.5g

Protein

2mg

Cholesterol

175mg

Sodium

Cuisine:

Indian Recipes

Ingredients

2 tsp Olive oil
extra-virgin
1 clove Garlic
finely sliced
1 Red chili
long, finely sliced
1 tbsp Lemon zest
2 Persian cucumbers
400 g, seeded, grated, squeezed
¼ cup Fresh mint
leaves, finely chopped
1 cup Greek yogurt
280 g
1 tsp Lemon juice
½ tsp Flaky sea salt

Cucumber Raita

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:

Steps to make Cucumber Raita

1	Make garlic chili topping	3
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.
2	Cool	5
Transfer the topping to a small bowl and set aside to cool.
3	Make raita dip	1
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.
4	Add topping	1
Just before serving, top with the cooled garlic chili topping.
5	Serve
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!

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.