Reviewed: Sep. 9, 2009

Excellent recipe. I used with a complete Indian meal including Indian Rice (Pulao) and Grilled Chicken Thighs Tandoori also from AllRecipes.com. I omitted the Paprika. Our dinner guest emailed the next day asking for the Raita recipe; her husband loved it!

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Joy

Cooking Level: Expert

Living In: Saint Augustine, Florida, USA

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Reviewed: Jul. 30, 2009

This was okay, but not great. First of all, it's totally unlike any raita I've ever had before, but that's not the reason for my 3 star rating. The flavor is just kind of strange. The paprika really threw me off and I didn't feel as though it belonged. Thanks anyway! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 18, 2008

I think this recipe is a great start, but I did not use sour cream. I also used a 1/4 of the garlic to balance the cumin, but not to overpower the dip. When I served it I topped it with crushed pistachio nuts.

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Benet Garcia

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Reviewed: Jun. 28, 2008

Although this tasted ok, it didn't taste much like the raita I've had at Indian restaurants. I left out the garlic and tomatoes, and shredded english cucumbers which are less watery. I also added cilantro. I think it needed a tad more salt and mint would have given it a more authentic flavor.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Apr. 30, 2008

I thought this was ok but it needs changes. I would make the yogurt be more prevalent than the sour cream- 1 1/2 c yogurt and 1/2 c sour cream. No garlic. Add cilantro and cayenne. Raita should be soupier and not so thick- you want to taste the cucumber more than the yogurt and sour cream. Otherwise- a good attempt at an Indian favorite.

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Beautifuldolore4

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Reviewed: Apr. 13, 2008

Wonderful flavor.......I left out the sour cream and used fat-free yogurt. Grating the cucumber was a great idea! Served with chick pea curry from this website.

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STLFAYE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 17, 2007

My whole family and I loved this. My picky 12 year old daughter finished off the leftovers and always asks for this. I made it for an Indian themed night but I make it just for regular meals now. Flavorful and oh so easy.

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KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: May 4, 2007

Made this without sour cream or garlic, and with cilantro and green onion. Good with and without the tomato, and makes my standard "chuck stuff from the fridge into a pot with some curry powder and garam masala" curry much more interesting.

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Kelly H

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 31, 2007

If you're making this to accompany Indian food OMIT the sour cream. If you don't want to spend the extra money to buy seedless cucumbers it's terribly easy to remove the seeds when you slice them lengthwise and use a serrated grapefruit spoon to get rid of the seeds. Then I reccommend grating the cucumber on a cheese grater into a bowl to catch the juices and adding sour cream to that. Delicious!

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SAMKHERM

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

Living In: Winthrop, Massachusetts, USA

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Reviewed: Feb. 20, 2007

I didn't like the cumin taste to this dish. It didn't seem like raita to me. I substitute 2 tsp each of dill and crushed mint. One or the other would probably work. I also only use 3/4 of a seedless cucumber. Love the recipe with these substitutions and I make it all the time.

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alison

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Reviewed: Nov. 5, 2006

This recipe was good after I changed several components. First I just used the full fat plain yogurt and left out the sour cream. Next, I use persian cucumbers so there is no need to seed. Also, it is best if you chop the tomato and cucumber into tiny, tiny peices rather than leaving large chunks. I leave out the garlic and 1/2 the amount of cumin. I also add some water to give it a thinner consistency which is closer to what you would get at an indian restaurant.

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hsyousef

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 3, 2006

Simple and good with ANY spicy eastern dish to cool your palet. It also goes well with Greek dishes. Enjoy!

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MAMASA

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 19, 2006

NOT BAD BUT KINDA BLAND. I THINK NEXT TIME I WILL DOUBLE THE SPICES.

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NETTIE

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Reviewed: May 29, 2006

Great flavor! Next time I would use shredded vegetable pieces insted of chunks. Also, the recipe calls for way too much cucumber -- use less!

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Hillary

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: May 8, 2006

Simple, Fresh and Delicious. I just used cucumbers. Will definitely make again

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Anita

Cooking Level: Beginning

Home Town: Chappaqua, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Jan. 23, 2006

I felt there was too much dressing in this salad. Still good, but it was more like yogurt and sour cream with veggies rather than veggies with yogurt and sour cream. Next time I will cut the dressing by either a third or a half and double the spices. It did do it's job as a cooling agent after the Chickpea Curry (found on this site). It also accompanied Chicken Makhani (again, from this site) and basmati rice. Thanks for the post!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 20, 2005

Since I've been preparing Indian food since 1971 when I first tasted it at an Indian woman's birthday, I tried this recipe as a variation to the traditional one I've always used. Riata is meant to be more of a condiment to accompany the spicy dishes and I found the garlic, tomato and sour cream a drawback to this dish. It was no longer riata and the garlic is a no-no. A little fresh cilantro added much to the dish and I will continue to make it that way now. This is a very enjoyable and refreshing dish and my whole family loved it (with the changes). I'm always looking for new ideas and the basic recipe was appreciated.

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TALLIESON

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Reviewed: Aug. 1, 2005

This is a new favorite in our house. We always make this with Tandoori Chicken II and the Chickpea Curry (both recipes on this site). It's QUICK, EASY, and ABSOLUTELY DELICIOUS. Thanks for sharing!

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Hey*Jude

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Reviewed: Jul. 17, 2005

Since reading this recipe, I have done some research on "raitas". In my Western way of thinking they are meant to be a cooling garnish to counterbalance spicy Indian dishes. They are made of whole-milk yogurt and chopped veggies or fruits, and seasoned with various herbs. That being said, when I made this I decreased both non-fat yogurt and low-fat sour cream by 1/3. Increased the spices by 50 per-cent, and threw in some dill weed. Used garlic powder instead of mashing garlic cloves. It turned out very well. My only problem was that the "Grilled Chicken Thighs Tandoori" (on this site) was not spicy enough to warrant raita. Good, though.

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COOKER476

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Reviewed: Apr. 3, 2005

This is agreat recipe. Thank you Katherine. My whole family loves it including my 11 year old son. I amke it every time I make chile.

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ZUBAKI

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