With a little twist on the classic preparation, this cucumber raita with mint provides a refreshing dip to accompany any spicy meal. Dairy-free and soy-free dipping sauce.
Similar to a Greek tzatziki, cucumber raita is a simple yogurt-based sauce that is served alongside spicy meals and very often with Indian food. No biryani dish is complete without a dollop of this cooling condimenton the side. A refreshing mouthful of this creamycucumber dip provides the much needed relief to douse fiery curries or spicy dishes.
Among the many different types of raita that exist, the grated cucumber one is probably the most common. Other varieties make use of various vegetables like carrot, radish, beetroot or a mixture of these.
Besides the seasonings that are quintessential to a raita preparation, swapping the lemon juice for balsamic vinegar enlivens the whole blend with a mellow tartness, subduing the strong acidity that lemons would have otherwise lent. Fresh mint leaves add to the cooling effect of this raita but you can also use coriander leaves (cilantro) if you prefer.
English cucumbersare what comes readily available over herebut other varieties are also suitable. The skin can be left on; it adds a nice touch of green to the blend. However,depending on the variety, it is preferable to peel certain types of cucumbers.
A pinch of ground cumin and coriander seed powder add a subtle punch of flavour, especially if you are serving this raita with bland food. If the other constituents of the meal are spicy enough, then you may want to omit the spices and keep the dip neutral and cooling.
This raita works well with curries in wraps or over rice. The jackfruit curry that we made a few weeks ago presents a delicious combo. Raita is also a very nice accompaniment with a scrumptious biryani dish. Or simply use this raita as a dipping sauce with your favourite snacks or other finger food.
Ingredients (serve 3 – 4) 1 ½ [about 425 g] English cucumbers ¼ cup [2-3 springs, 8 g] fresh mint leaves, finely chopped 1 tablespoon balsamic vinegar (or lemon juice) ¼ teaspoon ground cumin (optional) ¼ teaspoon coriander seed powder (optional) 200 ml coconut milk, thick and creamy (or Greek-style vegan yoghurt) Salt to taste
You may peel the cucumbers or leave the skin on. Grate them using a coarse grater. Once grated, squeeze out the excess water from the cucumber and place them aside in another mixing bowl. You don’t actually need to remove the water to the last drop but just some of the excess so that the raita doesn’t turn out too watery.
If the coconut milk has solidified, beat it well into a smooth creamy mixture first. If you are using vegan yogurt instead, beat it to a smooth consistency too.
Then add all the rest of the ingredients into the mixing bowl with the grated cucumber and mix well.
Lastly add the salt to taste. If you are not serving the raita right away, you may refrigerate it without the salt. Then add the salt in just before serving.
Note: You can drink the leftover cucumber water or use it in a smoothie.
Cucumber Raita with Mint | A Refreshing Dip | Dairy-free + Soy-free + Vegan Recipe
With a little twist on the classic preparation, this cucumber raita with mint provides a refreshing dip to accompany any spicy meal. Dairy-free and soy-free.
¼cupfresh mint leaves, [2-3 sprigs, 8 g], finely chopped
1tablespoonbalsamic vinegar, or lemon juice
¼teaspoonground cumin, optional
¼teaspooncoriander seed powder, optional
200mlcoconut milk, thick and creamy (or Greek-style vegan yoghurt)
Salt to taste
Instructions
You may peel the cucumbers or leave the skin on. Grate them using a coarse grater. Once grated, squeeze out the excess water from the cucumber and place them aside in another mixing bowl. You don’t actually need to remove the water to the last drop but just some of the excess so that the raita doesn’t turn out too watery.
If the coconut milk has solidified, beat it well into a smooth creamy mixture first. If you are using vegan yogurt instead, beat it to a smooth consistency too.
Then add all the rest of the ingredients into the mixing bowl with the grated cucumber and mix well.
Lastly add the salt to taste. If you are not serving the raita right away, you may refrigerate it without the salt. Then add the salt in just before serving.
Video
Notes
Note: You can drink the leftover cucumber water or use it in a smoothie.
Link to original recipe -Cucumber Raita with Mint -https://veganlovlie.com/cucumber-raita-mint-dip-vegan-recipe/
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.
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.
Filled with important nutrients like protein and B vitamins, this raita recipe is perfect for an energy boost, supporting digestion, and overall wellness. Plus, its low-carb status means it's ideal for those looking to stabilize blood sugar levels for type 2 diabetes management.
Add chilled water, a little at a time while mixing gently until you get the consistency you desire. Your raita should be thick and creamy. Chill the raita in the fridge for at least 1-2 hours before serving. It will stay fresh in the fridge for up to 3 days.
'yogurt cucumber'), whereas in western regions of Nepal it is known as raito. Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.
Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.
Raita can be served as a dip or a side dish. In the latter case, it is easiest to view it as a salad. In India, people snack on raita between courses to cool the mouth, or they mix it first with rice before eating it with a curry.
Raita is a condiment/side dish typically made of yogurt plus some combination of vegetables, spices, and if it's a fancy occasion, teeny fritters made of chickpea flour called boondi. I can't imagine an Indian meal without raita. It's what I eat when I need to come up for air in the midst of all those sabzis and dals.
Cucumber and tomato are both eaten together in salads. But this is not the right food combination in terms of health. Actually, the way these two are digested is completely different, so eating them together should be avoided.
According to Ayurveda curd is known to cause Kapha. Kapha is the reason behind mucus generation which is predominant in the night time. So as per Ayurveda, curd should be avoided at night. 'It doesn't apply to everyone and people who are prone to severe cold and cough should avoid eating curd at night.
Cucumber can be consumed at any time of the day or night as it helps to balance all the three doshas and helps to maintain the water content of the body. If you have weak or poor digestion then you must avoid taking at night because Cucumber seeds are heavy to digest.
What is the difference between tzatziki and cucumber raita? Though both are dips made with yogurt and cucumber as the main ingredient, Tzatziki is thicker than raita, flavoured with olive oil, garlic, kosher salt & lemon juice. But raita is thinner and does not use any of those but uses cumin powder for flavor.
Raita can be kept in the freezer for up to three months. The best way to freeze the sauce is in sealable freezer bags. Lay the bags on a tray in the freezer until frozen through, then remove the tray and store the raita until it's time to defrost it.
“It is typically safe to eat yogurt past its sell-by-date as long as there are no indications of spoilage, like an off odor or mold growth,” Amidor says. “It is best to eat the yogurt within 7 to 14 days after it is opened in order to reduce the risk of mold or yeast growth.”
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.)
It's thought to have been inspired by a similar Indian sauce called raita. Our plant-based version is similarly cool and creamy, but made without the dairy!
The English term for raita is mixed curd. Many foreign dishes are close to raita like curd salad, salad with curd seasoning and curd dip, but the preparation of these dishes is not even close to raita. Raita is often mixed with cucumber. Many people also mix rose seasoning with raita to give it a different taste.
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