My Raita recipe is really just an Indian style Tzatziki – OK – I’m being facetious.. 🙂 there are obvious similarities but sometimes only a raita will do; earthy notes of cumin, slightly salty but always satisfying and refreshing.
My raita recipe is a little different to the norm and packs a punch with lots of chilli.
This raita recipe is ridiculously more-ish, but besides a wonderfully spicy dip it also makes a great marinade (especially good as a chicken marinade).
Raita is very popular in India and for good reason, besides it tasting amazing, yoghurt is very good for your digestion which makes it a great wingman for any meal. It is also packed with vitamins and minerals that all help to keep you healthy.
Raita Recipe – Ingredients:
200g Greek yoghurt
2 jalapeno chillies (red and green)
1 tsp cumin
juice 1/2 lemon
olive oil (tbl)
1 large clove garlic crushed
2 tbl chopped coriander
Raita Recipe – Method:
- Blanch chillies in boiled water for a few minutes
- Blend all the ingredients, except the yoghurt and coriander, until you have a course paste. You may want to drain away some excess liquid at this stage.
- Combine the chilli paste, yoghurt and coriander.
- Garnish with a pinch of cumin and a scattering of coriander leaves.
Goes great as a dip or even a marinade!