This wonderful condiment is the best accompaniment to curries. I have made sugar beans curry for lunch and can’t think of a better side to keep me satisfied and cool.  

When I started exploring Greek cuisine, I was convinced that Tzatziki is raita. The difference between the two is the choice of yoghurt. Tzatziki is made with thick Greek yoghurt, while raita can be made with cream and dahi (plain yoghurt). There’s also no oil or lemon juice in raita so the taste is slightly different. 

Over the years I have tweaked this recipe which I learned from my eldest khaki (aunt, Hansa. I’ve started adding mint, coriander, garlic, and ginger to the mix. The flavours pop with the garlic and ginger and instead of using my crushed green masala, I prefer using finely chopped fresh green chilies to my dish. My Hansa khaki also sometimes added grated carrots and a dash of Nestle dessert cream to this dish and I must admit, it’s quite incredible.

Did you know: In South India, raita is known as pachadi. It keeps the spices neutral in a hot dish. It is a sauce and can also be used as a dip. You can also use other Indian vegetables in your raita like lauki (calabash). 

Ingredients

1/2 cucumber, peeled in sections

3 green chilies, finely chopped

1 small garlic clove, crushed

1 tsp ginger

2 tsp salt

1 tsp jeera spice

1 1/2 tsp garam masala spice

1 handful of coriander, chopped finely

1 handful of mint, chopped finely

1 grated carrot (optional)

250 ml plain yoghurt/maas

Method

1. Grate cucumber/carrots finely and squeeze all the liquid out of it. I usually put it in a dishcloth and give it a good wring.

2. In a bowl, the cucumber with every other ingredient and add the dahi/yoghurt last.

3. Mix well and dust with garam masala and some more coriander for presentation.

4. Serve cool.