“I don’t have much experience with Indian food. On the one time I did have lunch out with the lab at an Indian restaurant, the raita they served seemed very much like Tzatziki, just with a different spice profile. I have tried other more traditional raita recipes in the past, but they came out a lot thinner and a bit bitter. I’ve opted to adapt this recipe based on my previous memories, so this isn’t very traditional, but I feel like it is more balanced and I enjoy it a lot more.” – April Ferre
Cucumber Raita
Ingredients
- 1 Cup Whole Milk Greek Yogurt
- 1/2 Large English Cucumber Grated & Drained
- 1/4 Cup Red Onion Finely Chopped
- 1/4 Cup Mint Lightly Packed then Chopped
- 1/4 Cup Cilantro Lightly Packed then Chopped
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Sugar
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Pepper
Instructions
- Mix together all ingredients. Taste and add additional seasoning if desired.
- Makes approximately 1 3/4 cup. Serve with naan along with your spicy Indian dishes.
2025 Adapted Recipe – April Ferre – Adapted from Ginger with Spice