I first fell in love with cucumber raitha at an Indian restaurant in a nearby town. I didn’t know what it was, but was incredibly glad to be given a pot of it alongside my rather fiery dish. I can’t remember what I had exactly, but it was “mild” – so they say and tasted like a cool breeze after the fiery hot bits of my meal.
The perfect accompaniment.
Naturally, I asked about it before I left that night and made a note to ask for it each time we got Indian food – no matter where we would go. So when I decided to make tandoori chicken, this was very easily a side that I was going to make. Most recipes for any kind of raitha are fairly simple, just mixing whatever veg you want, finely diced with yogurt and chilling it.
Since we made this in the height of the summer, we used our own cucumbers for it – which just made the raitha much more flavorful. This was no easy feat, as soon as the cucumbers were large enough, they were often snatched up by any garden helpers and eaten before they made it back inside. Our cucumbers were wildly popular this year!
Any cucumber you use will taste good in this simple condiment and it is the perfect match for any hot or spicy dish!
- 1 cucumber
- 1-1/2 C plain yogurt
- handful of cilantro leaves
- salt, to taste
- paprika & chili powder for garnish
Wash and peel the cucumber. Remove the seeds with a spoon and finely grate.
Add the salt and yogurt, mixing well. Add the finely chopped cilantro and stir to combine.
Chill before serving and enjoy!