Garlicky raita

    47 min

    Yoghurt for tandoori chicken, spiced meats or hot curries. Raita is a cooling sauce with cucumber and spring onion.


    Lancashire, England, UK
    1 person made this

    Serves: 6 

    • 1 cucumber - peeled, deseeded and grated
    • 5 spring onions, thinly sliced
    • 1 tub natural yoghurt
    • 6 cloves garlic, crushed
    • 1 (2.5cm) piece root ginger, crushed
    • 1 chilli or 1 'block' frozen green chilli
    • 1 teaspoon cumin seeds
    • 1 teaspoon sea salt

    Prep:15min  ›  Cook:2min  ›  Extra time:30min chilling  ›  Ready in:47min 

    1. Add the prepared cucumber and spring onions to the yoghurt.
    2. Add the garlic, ginger and chilli and stir well.
    3. Dry roast 1 teaspoon of cumin seeds until fragrant then grind in a pestle and mortr with 1 teaspoon sea salt.
    4. Use this cumin/salt mix to season to taste, mix everything really well. Cover and put in the fridge for at least half an hour.


    This is very garlicky. Adjust all ingredients to get a cooling yoghurt to your taste. Also you can substitute the fresh garlic and ginger for pureed jars or frozen 'blocks'.

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