Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Patty was never a big curry fan in her youth, and I simply wasn’t exposed to it growing up in the secluded Midwest and my parents never exposed me to Indian food. After we married, we began to explore and quickly found a love for Indian cuisine and all things curry. If you’re a spicy food lover like I am, I’m sure curry is on your menu quite frequently. As with any curry, though, it can get pretty spicy. Right? Have you ever tasted a curry that was just TOO HOT? Enter “Raita”. It is somewhat similar to a Greek tzatziki sauce, which is made mostly of cucumbers mixed with yogurt - Greek yogurt, that is. Let’s talk about how to make raita, shall we? Give your fresh veggies a good chop. I like to slice them small for easy eating, but not too small. Like so. Stir in the rest of the ingredients. Serve it Up. When ready to use, give it a quick stir and serve. BOOM! Easy, right? Done in about 10 minutes or so. Just set it out among your other side dishes. Raita can be made savory or sweet, and it can be made mild or spicy. Even though it is meant to have a cooling effect on the palate, I like a spicier version. You’ll see it called different names, depending on the additional ingredient focus, such as mint raita, cucumber raita or simply vegetable raita. Serve it up with some chilli pickle!
Storage & Leftovers
Storing your Raita in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly. NOTE: This recipe was updated on 4/2/21 to include new information and video. It was originally published on 2/27/19.
