Bit Spicy

Singapore-inspired spices

Raita

Recipe, Vegetarian, south asian vegetarianElizabeth Anderson
raita with cuc and mint 2665x1500.jpg

A useful dip/sauce to accompany a South Asian curry, Lamb Koftas, or even a plate of crudites. Leave out the spices and serve as Tsatziki.

  • half a large pot of thick yoghurt

  • half a cucumber, roughly grated

  • 1 tsp dried mint, 1 tbsp finely chopped fresh mint, or 1 tsp mint sauce

  • pinch garam masala or curry powder

  • salt

  1. Place the cucumber in some kitchen roll and squeeze the liquid out.

  2. Add to the yoghurt with the other ingredients, mix well and leave for a couple of hours for the flavours to develop.