This cucumber and lime raita is a refreshing addition to any meal. With cucumber, lime, lime zest and homemade yoghurt; it is a perfect cooling recipe for summers.
Raita is the hindi word for a yoghurt dip. It can be as simple as plain yoghurt with a pinch of salt in it or different flavours can be added to yoghurt like cucumber or onions or tomatoes to make yoghurt dips to go with a variety of Indian recipes. I made this cucumber and lime yoghurt as an accompaniment for a dinner spread last week but I often make it as is to have with pulao or paranthas. Making yoghurt at home is such a delight and it actually is very comforting for me to know that there is a bowl of thick homemade yoghurt in the refrigerator. Often an accompaniment, raita can take the place of the main dish when you are not in the mood to cook for long. Just pair them with some plain paranthas for a complete meal.
Cucumber and Lime Raita
By Ashima Goyal Siraj
Preparation time: | |Serves: 6
500 gms yoghurt, preferably homemade with full fat milk
1 large cucumber
a small bunch of fresh coriander leaves
Salt and red pepper to taste
- Peel, deseed and coarsely grate the cucumber. I don’t like throwing away the seeds of the cucumber, so I just ate them all while preparing the raita.
- In a bowl, lightly whisk the yoghurt. Add the grated cucumber, coriander leaves and zest of lime along with its juice.
- Mix well and season with salt and red pepper. Cover and keep in refrigerator if not serving immediately. Can be prepared 2-3 hours before serving.