Hi Friends,
Today’s recipe is a refreshing cucumber
mint raita that we presented with the jackfruit
curry a few weeks ago.
Raita is a simple yogurt-based sauce that
can be served alongside any spicy meal and
very often with Indian food. It makes a cooling
condiment when the meal is a little too spicy
or fiery.
There exists different types of raita but
the most common one is made with grated cucumber
similar to a Greek tzatziki. Instead of cucumber,
you could use various other vegetables like
carrot, radish, beetroot or a mixture of these.
I am using English cucumbers but other varieties
are also suitable. You may peel the cucumber
if you like depending on the variety.
Once grated, squeeze out the excess water
from the cucumber and place them aside in
another mixing bowl. You can also squeeze
the cucumber in a cheesecloth or nut milk
bag if you prefer. 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.
You can drink the leftover cucumber water
or use it in a smoothie.
Fresh mint leaves add to the cooling effect
of this raita but you can also use coriander
leaves or cilantro if you prefer.
For a little twist on the classic raita preparation,
I am using balsamic vinegar. This adds a mellow
tartness to the raita rather than the strong
acidity that lemons would lend. But you could
use lemon juice instead.
I am adding a pinch of ground cumin and coriander
seed powder for a little more flavour. But
these spices are optional depending on the
other constituents of the meal.
Instead of yogurt, I am using thick creamy
coconut milk. Vegan yogurt may not be readily
available everywhere. So coconut milk also
works well. It also adds a subtle sweetness
that helps to douse the fiery flavours in
the meal.
If the coconut milk has solidified, make sure
to beat it well into a smooth creamy mixture.
And if you are using vegan yogurt, go for
thick greek style yogurt and beat it to a
smooth consistency too.
By the way, you could also make your own coconut
milk at home. I have another video on the
channel where I demonstrated how to do this.
You just need to make a thicker milk by increasing
the amount of coconut flakes to water.
Now mix everything together. If you feel you
need a little more coconut milk or yogurt
at this stage, you can add some more to your
liking. 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.
You can simply use this raita as a dipping sauce with your favourite snacks or other finger food.
As you’ve seen before, this raita works
well with curries in wraps or over rice.
Try our jackfruit curry that we shared a few
weeks ago. These make a delicious combo.
Raita is also a very nice accompaniment with
a scrumptious biryani dish. Check the description
for the link to the biryani video and other
videos mentioned.
If you try this recipe, don’t forget to
share a photo with us on social media and
let us know what you paired it with. Tag us
@Veganlovlie on Instagram or Twitter. Or share
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