Image courtesy of Budget Bytes.
http://www.budgetbytes.com/2012/06/cucumber-raita/
You can’t have a decent Indian dish without a mouthwatering serving of raita on the side (or to put on top- it’s delicious, why not put it on everything).
I make mine with cilantro, shallots, and persian cucumbers for a delicious crunch and flavor that goes well with practically anything Indian (even pudla, you can get the recipe here)
Warning: This recipe is NOT vegan. I know that this is supposed to be a vegan blog, but I do indulge in some greek yogurt here and there and things that my body feels it needs. It’s all about trusting your body and finding what makes you feel good and whole.
What You Need:
- 4 cups full fat greek yogurt
- 1 large persian cucumber, diced finely (keep the skin on)
- 1 shallot, diced
- 1/2 cup of cilantro, chopped finely
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
How You Make It:
Combine all ingredients in a large bowl. Cover and let flavors set for at least 15 minutes or up to 2 hours. This will last in the fridge the entire week unless someone decides to eat it before then!
Peace, love and no beef!
Guramrit
No Beef Here 