Raitha
Raitha is the 'cool-headed' diplomat of the Indian table. A refreshing side dish made of thick yogurt (dahi) mixed with various vegetables, fruits, and toasted spices, its primary job is to act as a culinary 'fire extinguisher.' In a cuisine known for its heat and complexity, Raitha provides a necessary 'reset' for the palate, offering a creamy, cooling contrast to spicy curries and heavy rice dishes.
Cuisines
Cooking Instructions
Cooking: 0 minutes
Notes:
Greek yoghurt yields a rich, thick texture, though plain natural yoghurt can be used as an alternative.
Grated carrot adds a subtle sweetness and bright colour contrast.
Crushing whole mustard seeds fresh in a pestle and mortar releases a pungent, aromatic flavor.
Grate and Drain Cucumber
Grate the unpeeled cucumber into a bowl using a coarse box grater. Take handfuls of the grated cucumber and squeeze firmly over a separate bowl to extract as much liquid as possible, then transfer the dried cucumber into a clean mixing bowl.
Add Vegetables and Spices
Finely grate the carrot into the bowl with the cucumber. Add the chopped fresh coriander, salt, ground cumin, ginger garlic chilli paste, and freshly ground mustard seeds.
Combine and Chill
Pour in the Greek yoghurt and mix thoroughly with a spoon until completely smooth and combined. Cover and chill in the refrigerator for at least 15 minutes before serving alongside your favourite curry.
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Ingredients
| Cucumber | 150g |
| Carrot | 30g |
| Fresh Coriander | 2 tbsp |
| Ginger Garlic Chilli Paste | ¼ tsp |
| Greek Yoghurt | 250g |
| Salt | 1 tsp |
| Ground Cumin | 1 tsp |
| Mustard Seeds | ½ tsp |
