Hello friends!
Today I want to travel with you. I want to go on the spice route, far away from here…
And for that, I offer you to make a delicious cucumber raita.
The origin of cucumber raita
Raita is a traditional condiment originating from India, which pairs perfectly with many dishes from Indian cuisine. This fresh and creamy preparation made with yogurt offers a perfect balance between sweetness, acidity, and spices, bringing a refreshing touch that often soothes spicy and flavorful dishes. Raita is much more than a simple accompaniment; it is a true culinary tradition reflecting the richness and diversity of Indian flavors.
Originally, raita was used to calm the palate against the intense spices of curries or tandoori dishes. Indeed, the yogurt base, naturally cooling, helps reduce the burning sensation caused by chili peppers and strong spices. Then, a variety of ingredients are added depending on the region and taste, such as fresh vegetables, aromatic herbs, or spices like cumin or coriander. This flexibility makes it an extremely versatile condiment.
Raita comes in many variations across India and beyond, with each family having its own version, adapted to local ingredients and personal preferences. Whether with cucumber, carrots, onions, or even fruits, raita adapts to all dishes, from the simplest to the most elaborate. It accompanies biryanis as well as samosas, bringing freshness and balance.
In summary, raita is a staple of Indian gastronomy, symbolizing a subtle balance between flavors and textures. Easy to prepare and delicious, it continues to charm palates worldwide.
Similarities with a well-known preparation
Depending on the variation, this sauce can bear a striking resemblance to Greek tzatziki, as is the case here with this cucumber and coriander raita recipe, inspired by the cookbook “Simple” by Yotam Ottolenghi.
You know I love this chef whose Levantine cuisine is appreciated worldwide. As a reminder, here are some recipes:
- the famous lamb shawarma
- the tomato and pomegranate salad
- the Ottolenghi-style sea bream
- or even the sofrito chicken.
My tip for a well-flavored cucumber raita
This recipe is to die for!! If you prepare it a few hours in advance (which might be handy!!), the herbs and spices will have time to release their aroma… It’s excellent!
Greek yogurt brings a lot of softness, it’s a light dish that changes things up!
My tasting advice
Enjoy it as an appetizer with blinis, naans, pita bread, or simply a few slices of baguette! Or as a starter served as mezze (those small oriental sharing dishes like hummus for example or méchouia salad), it’s surprising, full of freshness and flavor!
An easy and quick recipe to make
And if I also tell you it’s ready in less than 10 minutes and it’s inexpensive, you can’t say no…
Additional information
I specify that I indicate this recipe is for 5-6 people. This is true for appetizer portions. If you want to serve it as a starter, you will need to increase the quantities a bit.
Necessary utensils:
A small pan
A large mixing bowl
And a small mortar and pestle for the cumin.
(If you don’t have one, crush your cumin with a rolling pin, that will do the trick!).
So! Ready for a taste journey?
The recipe, Chef!
Cucumber Raita
( Vote !)
Loading...Ingredients
- 300 g of Greek yogurt
- 15 coriander leaves
- 1.5 tablespoons of lemon juice
- 3 teaspoons of cumin seeds
- 1 cucumber
- 1/4 onion (fresh if possible)
- Salt
- Pepper
- 1 teaspoon of olive oil
Instructions
Toast (dry-cook) your cumin seeds over medium heat in a pan for 3-4 minutes.
Crush the seeds.
Pour the yogurt into a bowl.
Add the chopped coriander leaves, lemon juice, two pinches of salt, and 3/4 of the crushed cumin seeds. Mix well.
Next, add the cucumber cut into small cubes and the finely sliced onion. Mix.
Adjust the seasoning with salt and pepper.
Place everything in a dish, drizzle with olive oil, and sprinkle the remaining cumin seeds on top.
Serve or refrigerate.
Notes
You can replace the coriander with fresh mint.
No Comments