Yogurt Raita Recipe

This refreshing yogurt raita pairs perfectly with Tandoori Tikka Salmon, balancing the heat with its cool, creamy texture.

Ingredients:

• 1 cup nonfat Greek yogurt
• ¼ cup cucumber, finely grated or diced
• 2 tablespoons red onion, finely chopped (optional)
• 2 tablespoons tomato, finely diced (optional)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• ½ teaspoon roasted cumin powder
• ¼ teaspoon salt (adjust to taste)
• ¼ teaspoon black salt (optional, for extra depth)
• ¼ teaspoon Kashmiri red chili powder (or paprika, for mild heat)
• ½ teaspoon lemon juice
• 2 tablespoons water (adjust for desired consistency)

Instructions:

1. Prepare the Ingredients:
   • If using regular yogurt, whisk it until smooth.
   • Finely chop or grate the cucumber, onion, tomato, cilantro, and mint.
2. Mix the Raita:
   • In a bowl, combine the yogurt, cucumber, onion, and tomato.
   • Stir in cilantro, mint, cumin powder, salt, black salt (if using), and chili powder.
   • Add the lemon juice and mix well.
   • Adjust consistency by adding water a tablespoon at a time.
3. Chill & Serve:
   • Let the raita rest in the fridge for 15–30 minutes for the flavors to meld.
   • Serve cold with your Tandoori Tikka Salmon, naan, or basmati rice.

Nutritional Information (per 1/4 cup):

• Calories: 42.4
• Protein: 6.24g
• Fat: 0.04g
• Carbohydrates: 4.28g