Reviewed: Nov. 20, 2009

Regarding "Greek style" yogurt, if you cannot find it and you don't want watery Raita, then you can add a Tbls or so of thick sour cream. This will help bind it. Also, you can chop the cukes in advance, sprinkle with the salt and let sit for an hour. Then drain off the liquid before adding the rest of the ingredients. Lastly, I completely omit the lemon juice and just serve lemon wedges on the side.

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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Nov. 10, 2009

This was easy and perfect. Made it exactly.

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KatRamsey

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Reviewed: Sep. 16, 2009

After spending a lot of time in India you learn to loooove raita! But this is definitely not Indian raita. I should have known when I saw the mint, but I figured I'd try it anyway. The only change I made was to dice the cucumber. It didn't taste bad, it was just very minty and not what I was looking for. I'll continue to keep my eyes peeled for a good mixed raita recipe (cucumber, tomato, onion).

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Aug. 26, 2009

This was delicious! Changes I made: - used strained nonfat plain yogurt (don't have Greek yogurt available) - omitted mint - added garlic powder - added cumin - grated the cucumbers and pressed them between two paper towels to strain them - and I ate it right away because I didn't want to wait. YUM!

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KimGonzo

Cooking Level: Intermediate

Home Town: Naha, Okinawa, Japan

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 4, 2009

Halved it, and used goat's milk yogurt because of allergy. Absolutely delicious!

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holarosa

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Reviewed: Aug. 4, 2009

I mixed everything but the cucumber together and refrigerated for most of the day and added the cucumber just as I was about to serve it. The flavors were nicely blended, but the cucumber wasn't soggy, which was great. Though some have suggested using it as a sauce in wraps the next day, we really didn't like it after it had sat in the fridge overnight.

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Aim for Peace

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Reviewed: Jul. 27, 2009

This dish is sooo nice with lamb chops it really dresses

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Foodfan

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Reviewed: Jul. 16, 2009

This raita is especially cooling-- with lemon and mint.

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Merrie

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Reviewed: Jul. 16, 2009

An excellent way to cut the spice of the tagine! I love it and will make it again.

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Holly

Cooking Level: Beginning

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Reviewed: Jul. 12, 2009

This was really good. Exactly the sauce I was looking for. Thanks very much.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 26, 2009

wow this was good: really, really good! i have been craving Indian food since we moved from England to the US, and this was reminiscent of the raita we used to get at our local Indian take-out restaurant in England! i used fatfree yogurt and added some fat free sour cream for body, and used Splenda instead of sugar: this will become a staple "must have in the fridge" at our house! thank you!!!!

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Cyd_Delve

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Jun. 22, 2009

2 cups of Greek yogurt was way too much for my taste...I will use 1 cup in the future, but overall the taste was great! A wonderful summer dish that I served with my own North African Paella.

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25 Peppers

Cooking Level: Beginning

Home Town: Herndon, Virginia, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 3, 2009

The subtle flavours in this raita give a nice cooling balance to spicy meals. Served it with veggie samosas, Spicy Tomato Chutney (from this site) Chicken Jalfrezi (from this site) and naan bread. Everyone enjoyed it. It would also make a nice salad dressing or veggie dip.

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RoseRover

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Quite a different way to make cucumber salad ... with the mint, but I liked it!

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SHINYHAPPYRAYS

Cooking Level: Expert

Living In: Bedburg, Nordrhein-Westfalen, Germany

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Reviewed: Apr. 1, 2009

perfect!!!

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LELAALTMAN

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Reviewed: Mar. 15, 2009

Great Raita. I prepared it with one small addition and that was adding one teaspoon of cumin. It provided it with an exceptional taste and authenticity.

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Stephanie

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Reviewed: Feb. 10, 2009

This was very good. I served it along with the Moroccan Couscous, and the Cold Roasted Moroccan Spiced Salmon. I had to omit the mint, and added some garlic powder. Very cool and refreshing.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jan. 18, 2009

We love this with Naan! I didn't have frsh mint and really didn't want to buy it just for 2 TBSP so I used 2 tsp. dried mint and my husband and I both thought it was fine. We will definitely have this again!

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Holly

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

very delicious and authentic tasting recipe. I suggest using greek yogurt instead of trying to substitute it with regular plain yogurt to get a creamier and less watery texture. i grated 1 cucumber and strained it very well through a paper towel. i just put the it in the paper towel and squeezed all the liquid out and dumped the shredded cucumber with the sauce and it came out GREAT. i liked having the subtle taste of cucumber instead of chunks of it. =) very delicious!

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Audrey

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Reviewed: Dec. 10, 2008

Loved it! I like my raita thick (I've had it both thick and thin in restaurants) and the Greek yogurt does the trick. Now I never have to go out for Indian food!

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Cucumber Raita

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