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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Reviewed: Dec. 5, 2008

Good, accompaniment with lamb/chicken tagine recipe. A solid yogurt salad recipe.

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kerrickcooks

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Reviewed: Dec. 4, 2008

Very refreshing - we use this as a dressing in our turkey wraps and for dipping veggies too! I make it and add cucumbers right before I am going to servce it so they are still crisp.

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WORKINMOM2

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Reviewed: Nov. 9, 2008

Great. We actually made it with regular yogurt (low fat), used the vegetable peeler for the cucumber, used dried mint (1/3 the amount), and did not let it sit (just ate it right away). It was close enough to Indian restaurant raita to satisfy us. Thanks!

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 4, 2008

Good and easy to make.

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

Excellent recipe! I have been searching for a cucumber raita recipes for a while and this one is the best I've found. Thank you.

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Iflagg

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

This was terrific. I made the recipe exactly as written. The first night I served it with Tandoori Chicken. The second night we made pitas stuffed with cucumber raita, leftover tandoori chicken, and couscous. A light, refreshing summer dish!

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ilikefood

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Reviewed: May 17, 2008

I used regular yogurt instead and it worked well. It wasn't as firm as it would have been if I had used the Greek Yogurt (which I knew ahead of time). Goes VERY well with the Moroccan Couscous and Lamb Tagine recipes. I served it alongside the two recipes noted and it went perfectly. I will absolutely make this again.

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babylynnz

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Lake Tahoe, California, USA

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Reviewed: Feb. 23, 2008

Quick tip to make everything easier and a nice presentation as well: if you have a good vegetable peeler, once you have the outer peeled off, use the peeler to make wide, thin strips of the cucumber - then you don't have to seed or chop anything, just keep making strips till you hit the seeds. Also, it was good, but I thought there was too much yogurt. But maybe my cucumbers were just small. Sounds like a personal problem. :-)

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Lindz

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

I strained regular yogurt through a strainer over a bowl for about two hours before mixing. This makes the consistancy thicker like Greek yogurt, which we can't get in my small town. Still, I agree that it probably should have been thinner actually because restaurant raita is much more like a thin sauce. This raita was okay as a condiment for rice biryani and on top of naan, but it was missing something. We couldn't figure it out. Maybe some cumin would help the flavor. I will definetly keep searching for more raita recipes.

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BetteDavisLies

Cooking Level: Intermediate

Home Town: Milan, Tennessee, USA

Living In: Jackson, Tennessee, USA

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Reviewed: Oct. 17, 2007

This is my recipe, and I want to explain to the last poster why I use Greek style yogurt. The cucumbers will weep a tremendous amount of liquid, especially if you let this sit all day or overnight. If you do not use a firmer yogurt to start, you will end up with a watery Raita. Since you used regular yogurt and actually added water, perhaps you either used fewer cucumbers, did not let yours sit in the refrigerator to blend the flavors as long as I did, or perhaps you just like it watery. While I agree that Raita should be saucy, I do not think it should be watery, hence the Greek yogurt.

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BenevolentEmpress

Cooking Level: Expert

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Reviewed: Jul. 18, 2007

I don't really understand why this recipe calls for Greek yogurt, as it is one of the thickest yogurt you can buy. Raita is supposed to be a saucy texture....seems like this would be a good tzatziki recipe instead. That said I used regular yogurt and watered it down a bit. Left out the lemon and sugar and added cilantro instead of mint. With these changes it was great.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 27, 2006

This was so yummy! I forgot the lemon and added some cilantro, but I know that would have made it even better. Also, I chopped up the cukes after I sliced them to make it easier for dipping. Definetely try to make it a little early. I didn't let mine sit too long, but when I went back to it later, I could detect more mint. It goes good with Indian aloo matar gobi and helps cool the spiciness. Also, I dipped chapati bread in it. Nice healthy dinner. Thanks.

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