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

FAQs

What is the difference between tzatziki and cucumber raita? ›

What's the Difference Between Raita and Tzatziki? Raita is made on the base of regular yogurt while tzatziki is made using Greek yogurt. Raita is thinner in consistency, while tzatziki has a dip-like thick texture. A raita will never have olive oil, while tzatziki is flavored with olive oil in certain recipes.

If you find that the raita is too thin, stir in a little more thick yoghurt. If you prefer a thinner sauce, you can always add a drop or two of milk to thin it.

Cucumber Raita also known as Indian Cucumber Yogurt Sauce is a simple side dish made by mixing grated or chopped cucumbers with thick yogurt/Greek yogurt, salt and ground cumin. Sometimes ground black pepper, coriander leaves and mint leaves are also used.

However, each one is unique, meaning they're not interchangeable. For starters, they have dissimilar textures and levels of richness.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

And, curd that you mix with cucumber has properties that balance cortisol production. Adding cucumber raita to your diet is great because this is a light and healthy food option that not only helps in digestion but light for your stomach and good for your cardiovascular health.

Raita is prepared using curd, which is high in protein and low in unhealthy fats. It makes for a perfect aid for digestion and weight loss. Losing weight is not an easy task.

Serve right away or store in the refrigerator for 3 to 5 days.

Raita is the savory yogurt condiment that's served alongside everything—from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry. The tangy yogurt side offers a refreshing contrast and cooling reprieve from all the heavily spiced dishes.

Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It's a refreshing chilled sauce, dip or spread.

Why do people put cucumbers in vinegar? ›

Cucumbers are submerged in a mixture of vinegar, water, salt, and other spices or flavorings during the pickling process. The fermentation or brining that the cucumbers go through gives them their distinctively acidic and sour flavor.

I grew up in India and every time we cut cucumbers we had to cut off the ends and sprinkle it with salt and rub it. It brought out a white sticky sap. You are supposed to cut that off and rinse the cucumber. Voila the bitterness is gone!

Traditionally speaking, no, tzatziki isn't vegan-friendly as it has historically been made with dairy yoghurt, however, it's just as simple to make a plant-based version with all the same flavours and textures.

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Greek yogurt is more acidic and tarter than dahi. You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt.

Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs.

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. It's thought to have been inspired by a similar Indian sauce called raita. Our plant-based version is similarly cool and creamy, but made without the dairy!

This tzatziki sauce is not only an essential ingredient for Greek gyros but it also makes a great dip that can be served with pitas or crudités as a starter. What is this? For that matter, it's quite similar to an Indian raita so go ahead and serve it with tandoori chicken tikka or lamb tikka.