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Raita. Cucumber and garlic relish

January 6, 2020 by Tania 9 Comments

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Raita is a simple relish most often found in Indian cookery. It is very easy to make yet with hot food or rich curry it is cooling and seems to enhance spiced flavours.

Although this is a condiment from India that works beautifully with a big Indian curry it is equally good with stirfried vegetables and chilli or other hot spicy dishes. Don’t typecast it though because it also works perfectly with a roasted vegetable and couscous salad adding a creamy dressing element without adding extra calories. It’s extra good with a bowl of pumpkin soup or a stew. There’s really no rules. Try it with my Tray baked Butter Chicken

Raita couldn’t be any easier, in fact, its probably one of the simplest accompaniments you could make. It can be whipped up in minutes and that’s my kind of side dish. It’s just cutting and mixing to get the most wonderful creamy relish. There are many variations on the method for Raita but I like to keep it simple.

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  1. and 2. Cut a cucumber in half and scrape the seeds out then slice into sticks

3. Cut the cucumber into dice.

4. Use a grater to mince up the garlic

5. Add the yoghurt, cucumber and garlic to a bowl

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6 and 7. Adding cracked black pepper and salt adds extra depth to the Raita

8. Flatten out mint leaves and slice them to add to your Raita. You could add chopped coriander if you like too.

9. Once the mint is mixed in the Raita is ready go. It will keep for 2 to 3 days but it’s best eaten the day it is made.

Other ways to make Raita

I use thin skinned sweet Lebanese cucumbers but you can use other cucumbers. This is a great relish if you have a bumper crop of fat thick skinned cucumbers. Just peel them, remove the seeds and grate, squeezing out some of the excess water before carrying on with the recipe. You can also add more or less garlic and spices are the go in here too. Add a 1/2 teaspoon of ground cumin or 1/2 a teaspoon of ground garam masala.

Some people add lemon or lime but I prefer the cool creamy taste of Greek style yoghurt without the addition of lemon. If you can only get your hands on mild almost sweet plain yoghurt then add a Tablespoon of lemon or lime juice. Just don’t use sweetened yoghurt or this will be a great disappointment

Some people prefer to add cooked garlic. You can do this by mincing the garlic and cooking it lightly in oil in a frypan. I actually prefer just a bit and for it to remain fresh. The cooked garlic tastes a little like store bought relish to me, but hey that’s all up to you. Try my version first and see.

Try these condiments too:

Beetroot and Tahini Dressing lamb with Tahini beetroot dressing

Smoked chilli sour cream Zucchini Chips with smoked chilli sour cream

raita with chopped cucumbers and mint

Raita. Cucumber and garlic relish

Tania
This creamy relish is very easy to make and it pairs so well with curries or hot spicy foods or roasted vegetable salads, couscous or grains.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Course condiment, Dip
Cuisine Asian Inspired
Servings 6 people

Ingredients
  

  • 250 gm greek yoghurt plain
  • 1 clove garlic crushed or grated
  • 150 gm cucumber Lebanese soft skinned cucumbers approx 1 large
  • 1/4 bunch mint about 12 leaves,
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Cut the Lebanese cucumber down the centre longways and scrape out most of the seeds with a teaspoon. Discard the seeds. Please see below for other an explanation of other cucumbers for this condiment
  • Cut the cucumber into thin strips and then into small dice and put into a bowl.
  • Add grated or crushed garlic to the cucumber
  • Add yoghurt, pepper and salt. Stir well and taste. it should taste nice and creamy and lemony with a nice hint of salt.
  • Flatten the mint leaves on a chopping board and slice finely (chiffonade). Add this to the yoghurt and mix through
  • The Raita is ready to use on hot curries, stirfries or sauces. It's cooling and adds a nice lemony flavour. See notes below for variations

Notes

I like to use thin skinned Lebanese cucumbers and I remove the seeds and just chop them finely. Thats because I like the chunky fresh taste of cucumber and because I am lazy!
Some recipes call for peeled, grated and squeezed cucumber. This is probably something you may want to do if you can only find the stumpy thick skinned cucmbers.  If you have a bumper crop of Cucs and are looking for a way to use them, then go ahead and peel, grate and squeeze them. Add them to the yoghurt and continue with the recipe as is.
You can add chopped coriander to your recipe too if you like. I love coriander and I often do this. chop the leaves finely. For a more pronounced taste add some of the chopped stems too!
Some people love to add garam marsala or even ground cumin. I say go ahead and add one of those spices too if you like. I usually make the basic creamy lemony Raita and let my curry have the spices. This, however, is entirley up to you!
Keyword dip, side dish

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Filed Under: Dressings, Recipe Basics, RECIPES, sauce Tagged With: condiments, cucumbers, curry accompaniments, dressings for salad, Indian curry relishes, relish, sauces, side dishes, things to eat with curry

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Reader Interactions

Comments

  1. Vyom Overseas

    March 2, 2022 at 9:53 pm

    its very valuable information. Thank you for with us.

    Reply
  2. anicow

    March 7, 2020 at 2:02 am

    5 stars
    Great recipe with an Indian touch.. yogurt is the main ingredient in raita and it is prefer with RICE..

    Reply
  3. Sevenoaks Catering

    March 4, 2020 at 3:29 pm

    I love to have RAITA with all my meals but never tried a combination of cucumber and garlic relish. I will definitely try this one.
    Thanks, Tania for sharing such a wonderful combination for raita 🙂

    Reply
  4. shailesh

    February 7, 2020 at 7:00 pm

    5 stars
    I love to eat and blog on recipes. Infact I am a food blogger.
    I found this recipe very useful and definitely I will try this.
    Well written and thanks for this beautiful recipe..!

    Reply
    • Tania

      February 14, 2020 at 10:46 pm

      Thanks for the lovely comment

      Reply
  5. Eva Taylor

    January 15, 2020 at 9:05 am

    I’m doing butter chicken tonight so I found this in perfect timing! I usually grate my cucs but we only have the English variety. I used to peel but I like the colour and texture so now I don’t.

    Reply
    • Tania

      January 15, 2020 at 11:09 pm

      Hi Eva. Butter Chicken is so delicious. Yes I don’t bother grating as you can see its just a bit quicker and i like the little lumps

      Reply
  6. angiesrecipes

    January 7, 2020 at 2:42 pm

    This reminds me of my favourite Greek yoghurt sauce! YUMMY!

    Reply
    • Tania

      January 8, 2020 at 9:36 am

      Yes I love that Greek Yoghurt sauce to. Its pretty much the same!

      Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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