A few years ago, one of my favorite places to eat was a local Indian restaurant that had the best Raita I’ve ever had. I would go in at least once a week and usually just order freshly-made Naan, with a side of Raita and Rice.
Such a good meal.
The main reason why I liked the Raita is because they didn’t put Cilantro in it. They also added carrots to it. I <3 carrots.
However, I normally loathe cucumber, but for some reason I can eat it this. Go figure.
- 1 Cup of Carrots, cut into Matchsticks
- 1 Cup of De-seeded Cucumber, Shredded and Drained
- 17.6 ounces of Non-fat Greek Yogurt (I used one container of Fage)
- 1 Teaspoon of Cumin
- 2 “dashes” of Cayenne Pepper
- Pinch of Salt
- Freshly Ground Black Pepper, to taste
- Cut and de-seed the cucumber. Before using a grater, cut them in half again to make it easier.
- Place the shredded cucumber into a bowl lined with a Paper Towel or Cheese Cloth. Give it a few good squeezes. Save the green water and use it as food coloring! Or maybe not.
- Cut the carrots (I bought pre-shredded carrots).
- OPTIONAL: Put them into a bowl of 1/2c. Rice Vinegar, 1/2c. Water, and 1 teaspoon Kosher Salt. Let it sit for an hour. I just like semi-pickled carrots.
- Drain the carrots. Taste and slightly rinse if too vinegar-y tasting. Combine with cucumber.
- Add in the Yogurt and Spices.
- Stir to combine all the ingredients.
- Add in salt and pepper, to taste.
- Let it sit in the fridge overnight, or at least for a few hours before serving.
Final Verdict: Yummy! Made me happy. It tasted really good with the Chana Masala I made, but did not help cool it down (or maybe it did, but my Chana Masala may just be super spicy).