Homemade Cucumber Raita Sauce or Dip Recipe - Budget Bytes (2024)

FAQs

What is the difference between cucumber raita and tzatziki? ›

Though both are dips made with yogurt and cucumber as the main ingredient, Tzatziki is thicker than raita, flavoured with olive oil, garlic, kosher salt & lemon juice. But raita is thinner and does not use any of those but uses cumin powder for flavor.

If you find that the raita is too thin, stir in a little more thick yoghurt. If you prefer a thinner sauce, you can always add a drop or two of milk to thin it.

Raita Should Be Thin

Unlike the thick yogurt-based dip that a raita is often thought to be, an Indian raita is more liquidy. It's made with fresh yogurt or curd that hasn't rested in the refrigerator for too long, or that hasn't been strained like Greek yogurt.

At first glance (or taste), tzatziki and raita might seem near identical, even interchangeable, but that's simply not the case.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

Raita is the savory yogurt condiment that's served alongside everything—from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry. The tangy yogurt side offers a refreshing contrast and cooling reprieve from all the heavily spiced dishes.

Raita can also be deployed beyond Indian cuisine. You can eat it by itself as a savory yogurt snack; you can use it as a marinade for chicken; you can serve it as a side or topping to any hearty dish in need of a light accompaniment—lamb chops, fried things, stuffed breads, roasted vegetables.

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Cucumber Raita

This 'cooling veggie' has a detoxifying and cleansing effect on the overall health. Its hydrating properties can provide with a lot of health benefits, including weight loss. It has zero fat and low calories.

How long can you keep raita in the fridge? ›

Serve right away or store in the refrigerator for 3 to 5 days.

Raita is a side dish from Indian Cuisine, made with yogurt, spices, herbs, vegetables and sometimes even with fruits. It is an integral part of Indian meal menus. Call it what you like – raita, pachadi, curd dip, or the Indian cousin of Greek tzatziki, this yogurt condiment is healthy and adaptable.

Raita can be served as a dip or a side dish. In the latter case, it is easiest to view it as a salad. In India, people snack on raita between courses to cool the mouth, or they mix it first with rice before eating it with a curry.

Use Full Cream Milk

Rich, full cream milk is considered best for making curd because of its high fat content. It results in a thicker, creamier texture often preferred by many people. Additionally, the fat in full cream milk can help create more flavour with a smooth, velvety texture.

Tzatziki, though traditionally made with strained sheep's or goat's milk yogurt, often has thick Greek yogurt as a base, per The Mediterranean Dish. On the other hand, raita uses regular yogurt or dahi (also known as Indian yogurt or curd) — depending on the recipe – as the vehicle for aromatic vegetables and spices.

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.

In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi, Tayir pachadi. In Eastern Nepal, the dish is known as dahi kakro ( lit. 'yogurt cucumber'), whereas in western regions of Nepal it is known as raito.

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. It's thought to have been inspired by a similar Indian sauce called raita. Our plant-based version is similarly cool and creamy, but made without the dairy!