Raita Dip is for me the perfect partnership with hot and spicy curries, or in fact anything remotely spicy. We need that cooling calmness to dance alongside the hip-hop heated jitterbug that is spice infused food.
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.
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 cround cumin
pinch sea salt
There is no real hands on effort involved in this recipe, just a little of Mother Nature’s time and then a quick whazz in the food processor. A good paring of ancient and modern that really works!
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 it is time to transfer your attentions to the modern world and pop that cucumber flesh into your food processor.
Add the chopped mint, yogurt and the ground spices and salt and then let rip with technology and whazz till well blended.
Taste your creation and add a tad more salt if required.
Spoon into a pretty bowl and cover with clling 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.
Serve your raita dip alongside a spicy curry and enjoy that hot/cool marriage made in foodie heaven.
- ½ cucumber
- 250ml/1 cup plain yogurt
- 2 tbsp chopped fresh mint
- ¼ tsp ground coriander
- ¼ 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 food processor and add yogurt and all other ingredients.
- Whazz in processor till well belnded.
- Check seasoning before covering with clingfilm and setting aside in fridge for 30 mint to 1 hour to let the flavours develop.
- Serve with curry or any spicy food.