raita

video password: twenty [case sensitive]

prepare ahead?

Will keep in the fridge for a few days. So feel free to make ahead.

variations for fun

vegan – serve a cooling cucumber salsa instead of the raita. Finely dice 2-3 lebanese cucumbers, leaving the seeds in and seaon generously with salt and a little lemon juice. Finish with some fresh coriander leaves, if you like mint and coriander chuntey – for cumber allergies, ditch the cucumber and replace with a few tablespoons each of very finely
chopped mint leaves and coriander leaves (cilantro).

ground cumin – is a common additive to raita. I prefer to keep mine simple, but feel free to add in a teaspoon or so of ground cumin.

troubleshooting guide

watery – either your yoghurt was low fat and quite thin or you;ve left too many of the cucumber seeds and juice in. Next time choose a more greek style yoghurt with a higher fat content (at least 6%).

bland – add salt!

weird flavour – sounds like your yoghurt was sweetened or had vanilla flavour added. Ick.

serving suggestions

Great with indian curries or curries that don’t already have a creamy component.

leftover potential

Will keep for up to a week in the fridge. Unfortunately yoghurt doesn’t freeze well. I learned that the hard way…

related links

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raita
serves 2-3

1 small lebanese cucmber
1 cup natural yoghurt

1. Bring a medium saucepan of water to the boil.

2. Add rice and boil for exactly 10 minutes (set your timer).

3. Drain rice well then keep the colander or strainer for the excess steam to evaporate until you’re ready to serve. Too easy.