Rich and creamy Raita Dip is the perfect partnership with hot and spicy curries or in fact anything remotely spicy. You need that cooling calmness to dance alongside the hip-hop heated jitterbug that is spice-infused food.
Homemade Raita Dip
Very similar to the Greek Tzatziki Dip, Raita Dip is even simpler with a mere 6 ingredients to deal with.
One thing to remember when using just a few ingredients like this, quality counts! In any recipe one should use the best possible ingredients, but when there are just a few components to a dish making sure that you have used the best really does count.
Those flavours stand out so make sure they do so in the best possible way, by tasting wonderful.
Ingredients for raita
For this Raita Dip you are using these 6 ingredients!
250ml/1 cup natural yogurt
2 tbsp chopped fresh mint
1/4 tsp ground coriander
1/4 tsp ground cumin
pinch sea salt
You can make your own yogurt too for a real DIY recipe. Check out this how to make your own yogurt complete with video.
How to make Raita
This is such a super easy recipe for raita. Other than dealing with the cucumber you are just mixing and chilling. You can even make use of a food processor to do that for you.
- First, grate your cucumber into a sieve and leave to drain for half an hour. Then really give it a good squeeze with your hands or press that cucumber with the back of a wooden spoon to get as much of the water out of it as possible.
- When you have just pulp add this to a bowl and add the yogurt and spices. Finely chop the mint and add this too plus a little salt if you want.
- Spoon into a pretty bowl and cover with cling film. Set aside in the fridge for 30 minutes to 1 hour so that all those gorgeous flavours can blend together and create a harmonious whole.
Use a food processor to whizz everything together for a smoother dip. Personally, I like a bit of texture in my raita so like to make it by hand just in a bowl with a fork.
How long with raita keep?
Store this in the fridge in a covered container. It will keep for up to 4 days, just give it a stir before using.
Can you freeze raita?
Yes. I freeze mine in my standard flat pack method. This is using small zip top freezer bags and laying them flat on a baking tray till frozen then removing the tray.
This means the frozen raita is flat and you can get so much more in your freezer if you flat pack like this. Bit like turning your freezer into a mini branch of IKEA but without the dreaded Alan key!
Do remember to label the bag. My daughter has still never forgiven me for the hot mango sauce she thought was ice-cream in the freezer.
How to serve raita
Serve your raita dip alongside a spicy curry (here is my Homemade Curry Spice Blend recipe) and enjoy that hot/cool marriage made in foodie heaven. You can also use it just as a normal dip with veggies or crisps/chips.
Slather it into a wrap with all sorts of goodies for a lunch on the move.
Or serve it as a side sauce at your next BBQ when you want something a little cooling to sooth those spicy kebabs.
Looking for more fun and easy dips to make? Then check out these recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS If you like this and are looking for more handy store cupboard basics then check out my 50 Homemade Pantry Staples
- 1/2 cucumber
- 250 ml plain yogurt
- 2 tbsp chopped fresh mint
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- pinch sea salt
- Grate the cucumber into a sieve and let it drain for 30 mins then press or squeeze out as much water as possible.
- Put the cucumber pulp into a bowl with all other ingredients and mix thoroughly with a fork
- Check seasoning before covering with clingfilm and setting aside in fridge for 30 mins to 1 hour to let the flavours develop.
- Serve with curry or any spicy food.