Raita
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
An Indian yogurt-based sauce that pairs well with carrots, fennel with celery, and chapati flatbreads — it also complements kebabs excellently.
Ingredients
- Natural Yogurt - 17.6 oz
- Salt - ½ spoons
- Cucumbers - 2 pieces
- Peppermint leaves - 1 bunch
- Garlic - 1 clove
- Meyer Lemon Juice - 1½ spoons
Step by Step guide
Step 1
Place the yogurt in a chinois or fine mesh strainer set over a bowl, and refrigerate for one hour: this will help remove excess liquid and ensure the sauce is cold.
Step 2
Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds with a teaspoon. Grate the cucumbers using a coarse grater and sprinkle with salt to draw out moisture (half a teaspoon of salt is sufficient). Let them sit for ten minutes.
Step 3
Strain the grated cucumbers in a sieve and squeeze to remove excess salt and moisture.
Step 4
Take the yogurt out of the refrigerator, transfer it to a bowl, add the cucumbers, and mix well.
Step 5
Add finely chopped mint, minced garlic clove, and lemon juice, and mix well. Season with salt to taste.
Step 6
Before serving, chill in the refrigerator for half an hour.
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