Cucumber Raita with Mint - Refreshing Dip - Vegan Recipe (2024)

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.

Cucumber Raita with Mint - Refreshing Dip - Vegan Recipe (1)

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.

Raita goes well with these dishes from the blog:

Mauritian Biryani with Okra and Soya Chunks

Kalia Jackfruit Curry

Roasted Pepper and Lentil Crackers

Harissa Spiced Tomato Fried Rice

Watch the video for the step by step process.

Cucumber Raita with Mint

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.

Course Dips/Sauces

Cuisine Indian

Keyword cucumber dip, cucumber raita, dipping sauce

Prep Time 7 minutes mins

Total Time 7 minutes mins

Servings 3 - 4 servings

Author Teenuja Dahari - veganlovlie.com

Ingredients

  • English cucumbers, [about 425 g]
  • ¼ cup fresh mint leaves, [2-3 sprigs, 8 g], 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

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/

Cucumber Raita with Mint - Refreshing Dip - Vegan Recipe (3)

Cucumber Raita with Mint - Refreshing Dip - Vegan Recipe (2024)

FAQs

What is the difference between tzatziki and cucumber raita? ›

Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt. Raita is thinner while tzatziki has a thick consistency.

What is cucumber raita made of? ›

Cucumber Raita also known as Indian Cucumber Yogurt Sauce is a simple side dish made by mixing grated or chopped cucumbers with thick yogurt/Greek yogurt, salt and ground cumin. Sometimes ground black pepper, coriander leaves and mint leaves are also used.

How do you thicken cucumber raita? ›

If you find that the raita is too thin, stir in a little more thick yoghurt. If you prefer a thinner sauce, you can always add a drop or two of milk to thin it.

Does raita contain dairy? ›

Raita is made with unsweetened full-fat yogurt (if you try using Greek yogurt in raita, every Indian aunty I know will give you a disapproving glance). Of course, my version is vegan and uses a plant-based yogurt. Raita is a quintessential Indian recipe that is the key to balance.

What is raita called in English? ›

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Is tzatziki Indian or Greek? ›

Country of origin: Tzatziki hails from Greece; variations on this dish are served throughout the Mediterranean and Middle East (think Iranian mast-o-khiar). Raita is popular throughout India, where regional specialties abound.

Can I use tzatziki instead of raita? ›

The same is true for raita — a side dish that's an important addition to a vast array of Indian foods. Swasthi's Recipes calls it tzatziki's cousin because both condiments share yogurt as a distinctive component and serve a purpose as part of a meal. However, each one is unique, meaning they're not interchangeable.

How do Indians eat raita? ›

Raita can be as simple as dressing up plain yogurt with salt and spices, or it can be loaded with herbs, fruits, raw or cooked vegetables, chickpeas, and even boiled potatoes. Raita can be thin and light—ideal alongside rice dishes and curries—or thick and chunky—perfect for scooping up with roti and naan.

Is cucumber raita healthy? ›

Cucumber Raita

This 'cooling veggie' has a detoxifying and cleansing effect on the overall health. Its hydrating properties can provide with a lot of health benefits, including weight loss. It has zero fat and low calories.

Should we eat cucumber raita? ›

Cucumber raita helps prevent constipation due to water and dietary fibre. Since cucumber is a natural source of magnesium, fibre and potassium, it also helps keep blood pressure in check.

How long does raita last in the fridge? ›

Serve right away or store in the refrigerator for 3 to 5 days.

Is milk and curd vegan? ›

Vegans have curd, lassi, dahi, etc., just like everyone else. You can make vegan curds by using any coconut milk, cashew milk, sesame milk, rice milk or any other vegan milk. Most people feel that the best milk for making curd is peanut milk, due to its natural thickness.

What is a substitute for Indian yogurt? ›

If you don't have access to traditional Indian or Greek yogurt, some alternatives include regular cow's milk yogurt, coconut yogurt, almond yogurt, soy yogurt, or goat's milk yogurt. Depending on the recipe, it is also possible to substitute other dairy products such as ricotta cheese or crème fraîche.

What do you eat with raita? ›

It makes a great partner for brown or white rice, bulgur wheat, cooked lentils and pasta. Serve raita as a delectable light dip for warm bread or crackers, or dilute it with a bit of cold water to turn it into an enticing cold soup. Raita is delicately spiced but not bland.

Are tzatziki and raita the same thing? ›

Tzatziki, though traditionally made with strained sheep's or goat's milk yogurt, often has thick Greek yogurt as a base, per The Mediterranean Dish. On the other hand, raita uses regular yogurt or dahi (also known as Indian yogurt or curd) — depending on the recipe – as the vehicle for aromatic vegetables and spices.

Does tzatziki taste like cucumber? ›

Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs.

What is another name for tzatziki sauce? ›

Tzatziki
Alternative namesTarator, cacık
TypeDip or soup
CourseAppetizer, side dish, meze
Serving temperatureCold
Main ingredientsStrained yogurt, cucumbers, garlic, olive oil, salt, sometimes lemon juice, dill, mint, parsley, thyme
3 more rows

What sauce is similar to tzatziki? ›

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. 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!

References

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