Easy Indian Cucumber Raita Recipe (2024)

FAQs

What is the difference between tzatziki and cucumber raita? ›

Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt. Raita is thinner while tzatziki has a thick consistency.

Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).

If you find that the raita is too thin, stir in a little more thick yoghurt. If you prefer a thinner sauce, you can always add a drop or two of milk to thin it.

And, curd that you mix with cucumber has properties that balance cortisol production. Adding cucumber raita to your diet is great because this is a light and healthy food option that not only helps in digestion but light for your stomach and good for your cardiovascular health.

This tzatziki sauce is not only an essential ingredient for Greek gyros but it also makes a great dip that can be served with pitas or crudités as a starter. What is this? For that matter, it's quite similar to an Indian raita so go ahead and serve it with tandoori chicken tikka or lamb tikka.

Raita can be as simple as dressing up plain yogurt with salt and spices, or it can be loaded with herbs, fruits, raw or cooked vegetables, chickpeas, and even boiled potatoes. Raita can be thin and light—ideal alongside rice dishes and curries—or thick and chunky—perfect for scooping up with roti and naan.

noun [ U ] /ˈraɪ.tə/ us. /ˈraɪ.tə/ a South Asian dish consisting of yogurt with very small pieces of raw (= not cooked) vegetables mixed in: Raita has a cooling effect on the mouth, which makes it a good accompaniment for spicy Indian dishes.

Raita is a low energy food with low calorie content. It increases the feeling of fullness and decreases the feeling of hunger and this makes it a perfect aid for weight loss. 5. Stirred curd with fruits and vegetables has a protective role against weight gain.

Serve right away or store in the refrigerator for 3 to 5 days.

Thick and creamy raitas go well with the veggies or fruits that are added to it. However, the homemade raitas are comparatively runny in consistency that tends to make the ingredients in it flowy and soggy. Be it fried boondi or fresh cut onion and tomatoes, raitas taste the best when there's a slight crunch in them.

What do you eat with raita? ›

Usually, raita is served with biryani or pulao and it is a perfect match. The spicy, robust and rich flavors of biryani is calmed by the freshness, cooling, and light flavors of raita. With a pulao, it brings in more flavors and texture to the entire meal. Raita can be served with about any Indian meal.

Nigella uses coconut milk yogurt partly as it keeps the dish vegan and partly as this type of yogurt has a rich taste. However if you can't find it then Greek yogurt is the best alternative.

In ayurveda it's been clearly said do not combine cucumber and curd. As you know cucumber is cooling and watery food and curd is cooling and heavy food. So when we consume both cooling foods together it might disrupt the balance of digestive system and leads to digestive issues.

It will not actually thicken the curry. It only adds a creamy texture to the curry. If you want to make your curry thicker, you will need to add some other ingredients like flour or coconut powder.

What's the Difference Between Raita and Tzatziki? Raita is made on the base of regular yogurt while tzatziki is made using Greek yogurt. Raita is thinner in consistency, while tzatziki has a dip-like thick texture. A raita will never have olive oil, while tzatziki is flavored with olive oil in certain recipes.

Tzatziki, though traditionally made with strained sheep's or goat's milk yogurt, often has thick Greek yogurt as a base, per The Mediterranean Dish. On the other hand, raita uses regular yogurt or dahi (also known as Indian yogurt or curd) — depending on the recipe – as the vehicle for aromatic vegetables and spices.

Both generally involve some sort of herbaceous element: for tzatziki that means dill, mint, or parsley; cilantro often makes an appearance in raita recipes. Raita is more likely to include a spicy element. (Cumin, cayenne pepper, and ginger are common.)

Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs.