Homemade yogurt whisked with cool cucumber, lime and fresh coriander to make a refreshing and soothing yogurt dip. You can serve it as a side to any dinner spread, or a sauce with a rice casserole or a dip with some vegetable sticks.
Course: Chutney, Sauce, Side Dish
500gmsYogurtpreferably homemade with full fat milk
2-3sprigs ofFresh coriander leaves, chopped
Salt to taste
Red pepperto taste
Peel, deseed and coarsely grate the cucumber. I don’t like throwing away the seeds of the cucumber, so I just ate them all while preparing the raita.
In a bowl, lightly whisk the yogurt to smooth. Add the grated cucumber, coriander leaves and zest of lime along with its juice.
Mix well and season with salt and red pepper. Cover and keep in refrigerator if not serving immediately. Can be prepared 2-3 hours before serving.
This raita has a flowing consistency and is great as a sauce or dip but you can also make a yogurt spread with the same recipe by hanging the yogurt in a tea towel for about 2-3 hours to remove excess water.