Log in o Sign up and enjoy ThermoRecetas

Raita Sauce

Sauces35 minutes4-6 people100 calories
1/52/53/54/55/5 (11 votes)
Loading ...

By Irene Arcas

Raita sauce

Shall we take a little trip to India? Today I bring you the raita sauce, a indian food sauce delicious made from yogurt y cucumber and that we will enrich with raisins, cumin, coriander and mint. It goes perfectly with Indian dishes that have a spicy touch, such as biryianis or tandooris.

Mayra already taught us an exquisite recipe for pasta salad with raita sauce, but this time, I think the sauce is so delicious that it deserved a post all by itself.

Raita Sauce

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Fresh sauce from Indian food, made from natural yogurt and cucumber. Ideal to accompany dishes with spicy touches (such as tandooris or biryianis).

  • Irene Arcas
  • Kitchen: india
  • Recipe type: sauces
  • Calories: 100
  • Rations: 4-6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 cucumber (English type)
  • 1 small level teaspoon of coarse salt
  • 500 g whole yogurt (unsweetened)
  • 1 / 2 purple onion
  • 1/2 of a cup of fresh coriander leaves
  • 2 large tablespoons lime (or lemon) juice
  • 1/2 teaspoon cumin (powdered or grain)
  • A pinch of black pepper (better if it is freshly ground)
  • A pinch of ground nutmeg
  • A pinch of cinnamon
  • A pinch of cardamom powder (optional)
  • A pinch of sugar

Preparation

  1. We peel the cucumber, cut it into large pieces and put it in the glass. We chop it 5 seconds, speed 4.

  2. We put the chopped cucumber into the basket, sprinkle it with a little salt and stir it well. We let it drain for 30 minutes.

  3. When these 30 minutes have passed, we add a splash of cold water and let it drain again.

  4. We put the rest of the ingredients (except the yogurt) in the glass and crush 10 seconds, speed 7.

  5. We dry the cucumber with the help of kitchen paper, and we put it into the glass along with the yogurt. We mix 10 seconds, speed 1, left turn.

TM21 equivalences

table-equivalences


Discover other recipes of: International kitchen, Easy, Egg intolerant, Sauces

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Margherita said
    ago 8 years

    Thank you very much for the recipe, Irene. I would, however, like to make a couple of comments. This recipe is listed in the "Vegan" category and it is not, as it contains whole yogurt; therefore, I understand that it is not soy. On the other hand, it is wrong to refer to the term "Hindu" to speak of Indian cuisine. Hinduism is a religion and that does not apply to cooking. I know that in Spanish «Hindu» is understood as «from India, or from Hindustan» as opposed to «Hinduist», which is specific to the religion but the correct thing to do, in order not to homogenize a country with a religion, is to call it «food India". I hope the comment does not bother you, you can carry out - if it seems appropriate - the appropriate corrections and then delete it.
    A greeting.

    Reply to Margarita
    1.    Irene Arcas said
      ago 8 years

      Hello Margarita, thank you very much for your comment. We greatly appreciate the contributions of our readers because it is a fabulous way to exchange opinions and points of view that make us all learn. Right now we make the pertinent corrections. All the best!!

      Reply to Irene Arcas
      1.    Margherita said
        ago 8 years

        Great, Irene! All the best.

        Reply to Margarita