Vegan Raita (Indian Yogurt Dip)
Raita is made with unsweetened full-fat yogurt (if you try using Greek yogurt in raita, every Indian aunty I know will give you a disapproving glance). Of course, my version is vegan and uses a plant-based yogurt.
Servings: 4
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.
Nutrition
Calories: 48kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 72mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 0.4mg