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Cucumber Raita

Raita is a cool, fresh chutney that takes seconds to make. Raita originates from the Indian subcontinent, made with yogurt. Raita’s are a yogurt condiments from India. There are many variations of this versatile sauce, dip, salad and side dish rolled into one. This is yogurt as its best. Raitas take no more than five minutes to prepare. You can take raitas in any direction you like, with Indian spices, or eastern European dill.

Cucumber is cooling and sweet but the skin is bitter. Both the cucumber and the yogurt in this recipe can provoke kapha. Kapha can eat this occasionally, with extra hing and mustard seeds.

Combine in a mixing bowl:

  • 1 cup fresh yogurt
  • 1/4 cup cucumber (skin and grate the cucumber. Pour off and discard any excess juice).
  • 1 tablespoon ginger root, peeled and grated
  • 1/4 cup fresh chopped cilantro (the leaves of the coriander plant)
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon fresh ground pepper
  • salt to taste

Medicinal Value

Cucumber is cooling and sweet but the skin is bitter. Both the cucumber and the yogurt in this recipe can provoke kapha. Therefore, kapha people should eat it cautiously and add extra hing and mustard seeds. Raita works as an appetiser and also makes food more digestible. To learn more visit www.keralaayurvedacentre.co.uk