A Raita is quite the godsend on occasions. Sometimes I get a little heavy handed with the spice in my Indian curries and end up with in inferno burning in my mouth.

The super cool Raita

Here's a tip! No amount of water is going to help with that situation. You need dairy! Unless you're an American adult-baby who has a glass of milk with dinner you should always serve a yoghurt Raita to accompany the spice.

It's no happy accident that the two work in complete harmony together. Indians figured it our centuries ago. Spice = HOT, Raita = COOL

And it's not just science at play - raita also tastes fabulous. The magic of cucumber (also a cooling agent) and yoghurt is something quite wonderous. Just spoon it over the offending Indian food and it'll knock some of the spice off and taste great along the way.

How to make my Raita



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Prep Time30 minutes
Cook Time3 minutes
Total Time33 minutes
Servings (adjustable) 6
Calories (per serving) | 64