Raita – Yogurt Sauce

Raita
fresh Greek Tzatziki yogurt dip and pita bread and pickels
AuthorDerek RatcliffeCategory, DifficultyBeginner

This is a cooling sauce, so it is meant for spicy dishes – don't add any hot spices here. If you want to add a bit more spice flavour increase the cumin or add some coriander seeds, fennel seeds or cardamom to the cumin before toasting.

Raita
Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins
 1 cup plain yogurt
 1 teaspoon cumin seeds
 1/2 cup diced cucumber
 2 pinches salt and pepper
 1/8 cup cilantro
1

Toast cumin seeds in dry pan until fragrant – add to spice grinder or mortar and pestle then grind into powder.

2

Peel, remove seeds, and chop cucumber into smaller then bite sized pieces.

3

Fine chop cilantro.

4

Add to yogurt, season and mix.

Ingredients

 1 cup plain yogurt
 1 teaspoon cumin seeds
 1/2 cup diced cucumber
 2 pinches salt and pepper
 1/8 cup cilantro

Directions

1

Toast cumin seeds in dry pan until fragrant – add to spice grinder or mortar and pestle then grind into powder.

2

Peel, remove seeds, and chop cucumber into smaller then bite sized pieces.

3

Fine chop cilantro.

4

Add to yogurt, season and mix.

Raita – Yogurt Sauce
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