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Vegan Raita (Indian Yogurt Dip)

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4
Calories: 48kcal
Author: Nisha Vora

Ingredients

  • 1/4 of a medium cucumber, unpeeled
  • 1 cup unsweetened nondairy yogurt
  • 1 garlic clove, crushed
  • 1- inch piece fresh ginger, grated or finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 1⁄2 lime
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • Pinch of cayenne pepper or Indian red chili powder (this is NOT the same thing as regular chili powder; it’s pure chili powder and is much spicier)
  • 1/4 teaspoon kosher salt, plus more to taste

Instructions

  • Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
  • Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.