Cucumber Raita with Mint - Refreshing Dip - Vegan Recipe (2024)

With a little twist on the classic preparation, this cucumber raita with mint provides a refreshing dip to accompany any spicy meal. Dairy-free and soy-free dipping sauce.

Similar to a Greek tzatziki, cucumber raita is a simple yogurt-based sauce that is served alongside spicy meals and very often with Indian food. No biryani dish is complete without a dollop of this cooling condimenton the side. A refreshing mouthful of this creamycucumber dip provides the much needed relief to douse fiery curries or spicy dishes.

Among the many different types of raita that exist, the grated cucumber one is probably the most common. Other varieties make use of various vegetables like carrot, radish, beetroot or a mixture of these.

Besides the seasonings that are quintessential to a raita preparation, swapping the lemon juice for balsamic vinegar enlivens the whole blend with a mellow tartness, subduing the strong acidity that lemons would have otherwise lent. Fresh mint leaves add to the cooling effect of this raita but you can also use coriander leaves (cilantro) if you prefer.

English cucumbersare what comes readily available over herebut other varieties are also suitable. The skin can be left on; it adds a nice touch of green to the blend. However,depending on the variety, it is preferable to peel certain types of cucumbers.

A pinch of ground cumin and coriander seed powder add a subtle punch of flavour, especially if you are serving this raita with bland food. If the other constituents of the meal are spicy enough, then you may want to omit the spices and keep the dip neutral and cooling.

This raita works well with curries in wraps or over rice. The jackfruit curry that we made a few weeks ago presents a delicious combo. Raita is also a very nice accompaniment with a scrumptious biryani dish.
Or simply use this raita as a dipping sauce with your favourite snacks or other finger food.

Raita goes well with these dishes from the blog:

Mauritian Biryani with Okra and Soya Chunks

Kalia Jackfruit Curry

Roasted Pepper and Lentil Crackers

Harissa Spiced Tomato Fried Rice

See Also

Lentejas Guisadas (Stewed Lentils Recipe)What you should NEVER do when making yoghurt at home + coconut yoghurt recipeAnna Jones’s recipes for two veggie breakfast fry-ups | The modern cookApple Slaw Recipe - Cooking Classy - Cooking Classy

Watch the video for the step by step process.

Cucumber Raita with Mint

Ingredients (serve 3 – 4)
1 ½ [about 425 g] English cucumbers
¼ cup [2-3 springs, 8 g] fresh mint leaves, finely chopped
1 tablespoon balsamic vinegar (or lemon juice)
¼ teaspoon ground cumin (optional)
¼ teaspoon coriander seed powder (optional)
200 ml coconut milk, thick and creamy (or Greek-style vegan yoghurt)
Salt to taste

You may peel the cucumbers or leave the skin on. Grate them using a coarse grater. Once grated, squeeze out the excess water from the cucumber and place them aside in another mixing bowl. You don’t actually need to remove the water to the last drop but just some of the excess so that the raita doesn’t turn out too watery.

If the coconut milk has solidified, beat it well into a smooth creamy mixture first. If you are using vegan yogurt instead, beat it to a smooth consistency too.

Then add all the rest of the ingredients into the mixing bowl with the grated cucumber and mix well.

Lastly add the salt to taste. If you are not serving the raita right away, you may refrigerate it without the salt. Then add the salt in just before serving.

Note: You can drink the leftover cucumber water or use it in a smoothie.