Cucumber Raita

 

Cucumber Raita 

This is the best side dish to go with a spicy winter meal, like curry, or anything savoury really.  I’ve even been known to just eat it on its own.

 

I first came across this delicious side dish in England, many moons ago, while gobbling up a spicy Indian curry.  As a yoghurt fan I love it, especially now that I’m making my own organic yoghurt.

 

This Raita recipe is just the basic option, with only three ingredients.  You can get a bit fancy and add garlic and fresh coriander too if you like. 

 

Ingredients

2 cups Plain organic yoghurt 

1 medium Diced cucumber (long whites work best, due to thin skins)

Salt (Pink Himalayan) to taste

 

Method

1. Scoop the yoghurt into a small glass dish, add the cucumber and salt and stir well. 

2. If you’re using a fresh batch of yoghurt it should keep in the fridge, with an airtight lid, for a week.

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