Light, fresh and a little bit tangy, this yogurt cucumber raita is perfect as a dip for chicken and pork. It also makes for a delicious side dish for your weeknight dinner.
As you know by now I love anything with cucumber and this yogurt cucumber raita recipe is just another one to add to the list.
We like the Pahadi influence from the Himalayan region which uses mustard seeds, or mustard powder, giving this yogurt cucumber raita a unique tangy flavour.
You might be wondering what is the difference between raita and tzatziki.
Well, they both use cucumbers and typically yogurt, although our version of tzatziki actually uses sour cream. Greek yogurt is the preferred option for tzatziki whereas regular plain yogurt is usually used for raita. Yogurt aside, the spice combination is also quite different between the two.
So let’s get to it!
Preparing Yogurt Cucumber Raita
Ingredients
Cucumbers: Cucumbers are the fruit of a creeping vine plant. They are often grown on trellises, in cool climates in greenhouses and as a field crop in warmer areas. There are many different varieties of cucumbers, with the smaller varieties most often used for pickling. Hence the name pickling cucumber.
Yogurt: Greek yogurt is yogurt that has had the whey and other liquids strained from it. It’s thicker and creamier than other types of yogurt. Vanilla is just flavouring that is added to plain Greek yogurt.
Mustard powder: Mustard powder or dried mustard is made from ground mustard seeds. The seeds come from the mustard plant. There are different varieties categorized by colour, the most common being yellow, brown and black mustard seeds.
Fresh mint: Mint is a perennial plant that is easily identifiable because of its fresh and strong scent. There are many min varieties but the most common household herb is peppermint and spearmint.
How to Make Yogurt Cucumber Raita
Start by washing and dicing the cucumbers. There is no need to peel it for this recipe however if you prefer to you can. I used mini cucumbers but an English cucumber will work just as well.
Next, combine all of the remaining ingredients with the cucumbers in a small bowl. You can mix in the mint now or you can leave the mint out and use it as a garnish, mixing it in before eating.
Wash and julienne the mint before adding to the dip.
Serving Yogurt Cucumber Raita
Raita is great served as a dip for meat or pita chips. It also makes an excellent spread in a wrap. Try it with our curry chicken skewers!
This recipe uses a lot of cucumbers so it can easily become a delicious side dish as well.
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Yogurt Cucumber Raita Dip Recipe
Equipment
- Knife
- small bowl
Ingredients
- 5 oz cucumbers
- 1 cup plain yogurt
- 1 tsp mustard powder note 1
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp fresh mint
Instructions
- Start by washing and dicing the cucumbers. There is no need to peel it for this recipe.5 oz cucumbers
- Next, combine all of the remaining ingredients with the cucumbers in a small bowl. You can mix in the mint now or you can leave the mint out and use it as a garnish, mixing it in before eating.1 cup plain yogurt, 1 tsp mustard powder, 1 tsp lemon juice, ½ tsp salt, ¼ tsp ground black pepper, 1 tsp fresh mint
- Serve as a dip or side salad.
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