What is raita?
Raita is a yogurt-based condiment common in South Asian cooking. It is often mixed with vegetables or fruit and seasoned with spices and herbs. Think of it like a cooling sauce and a side dish at the same time.
Can I make raita with Greek yogurt?
Yes. Greek yogurt makes a thicker, more dip-like raita. If you want a looser, more drizzle-friendly sauce, thin it with 1 to 3 tablespoons of water or milk.
What kind of cucumber is best?
English or Persian cucumbers are my favorite here because they are crisp and less watery. If you are using a standard waxy cucumber, consider peeling it and scraping out the seedy center before chopping or grating.
Do I have to peel the cucumber?
No. If the skin is thin, leave it on for color and crunch. If it is thick or waxy, peel it or do a striped peel.
How do I keep raita from getting watery?
Do the water-management step before the yogurt step. Grate or finely chop the cucumber, then squeeze it well in a clean towel or paper towels. If you have an extra minute, lightly salt the cucumber first, let it sit 5 to 10 minutes, then squeeze. After that, mix it into the yogurt and season the finished raita to taste.
Is raita supposed to be sweet?
Usually it is tangy and savory. Some versions include fruit or a pinch of sugar, but cucumber raita is typically not sweet.
What if my raita tastes too sour?
Add a small pinch of sugar or a drizzle of honey, or stir in a couple tablespoons of plain milk to soften the tang. Also make sure you have enough salt. Under-salted yogurt reads extra sour.
