Raita Recipe

This traditional Indian yogurt sauce is adaptable and a great compliment to dishes like Potato and Kale Rolls.



From "Good and Cheap"
September 2015

Yield: 2 cups

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Good and Cheap (Workman Publishing, 2015) is a cookbook for people with very tight budgets. Author Leanne Brown’s recipes maximize every ingredient and teach economical cooking methods. The book also includes tips on prices and shopping, stocking your pantry with the basics, and mastering the simple extras that make everything taste better. This Raita recipe is from the section “Pantry (Staples and Flavors).”

You can purchase this book from the Mother Earth Living store: Good and Cheap.

This traditional Indian yogurt sauce is simple and surprisingly tasty. Spoon it onto Chana Masala, Potato and Kale Rolls, or anything spicy to cool things down. This recipe is extremely loose—just stir some of your favorite chopped vegetables into yogurt and add salt and pepper. Use this as a stepping-stone to develop your signature raita. $1.25/cup; $2.50 total

Raita Recipe

Ingredients:

• 1 cup yogurt
• 1 cup chopped cucumber
• 1/2 cup chopped tomato
• 1/4 cup chopped red onion
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fresh cilantro
• Salt and pepper

Additions:
• 1 tablespoon grated ginger
• 2 tablespoons mint
• 1/4 cup chickpeas
• Cooked spinach

Instructions:

1. Stir all the ingredients together in a medium-size bowl. Add salt and pepper to taste.

2. Store the raita in a covered container in the fridge until you’re ready to use it. It will keep for up to 3 days.

Find more recipes and tips for planning meals on a budget in Eating Well on 4 Dollars a Day.


Reprinted with permission from Good and Cheap, by Leanne Brown, and published by Workman Publishing. Buy this book from our store: Good and Cheap.