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Cucumber Raita (Indian Yoghurt Sauce)




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Original recipe from Chef In You
modified to dairy free by BL Olson


List of Ingredients




2 cups thick plain coconut or other non-dairy Yogurt (see note at the end)
1 large cucumber (half grated and half chopped)
1/2 – 1 tsp roasted cumin powder
few sprigs of cilantro
salt to taste ( try the black salt available in Indian stores for more authenticity)
chilli powder/ground pepper for garnish (optional)

Recipe



Add the yogurt along with the spices in a bowl.

Beat well until it becomes smooth.

Add the grated cucumber and mix well.

Then add the chopped cucumber to the mix, along with finally chopped cilantro.

Give it a good stir.

Serve garnished with some chilli powder/roasted cumin powder to taste. I also add few additional chopped cucumber pieces as a garnish. This is great on chapattis or gf naan, as well.

Note from BL: If you have thinner coconut or rice yoghurt, take the time to drain it through a coffee filter or cheese cloth to make "yoghurt cheese" - thick yoghurt similar to cream cheese. This will have a less bitter taste to it and will be thick like greek or meditteranean style yoghurts.

To make yoghurt cheese, put a paper coffee filter, or a large square of cheesecloth in a mesh strainer.

Pour the yoghurt into the coffee filter or cheesecloth and set over a bowl to drain the "whey" into.

Allow to sit for at least 8 hours or until the contents of the strainer are thick and there is liquid in the bowl under the mesh strainer.

You can discard the "whey" or use it to replace liquid in baking.