Reviewed: Nov. 14, 2010

Thought this was very tasty. Don't usually add tomato to my raita and liked the mix. Will make again.

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Reviewer:

BAKININBUDAPEST

Cooking Level: Expert

Reviewed: Sep. 10, 2010

Great recipe -- loved the chunkiness of this raita. I opted for 2 cups of yogurt instead of the yogurt/sour cream mixture, omitted the garlic, and added cilantro. It turned out great! A nice side for any spicy dish. Thanks for sharing!

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Reviewer:

vin-rouge

Cooking Level: Intermediate

Reviewed: Jun. 8, 2010

The spice mix tastes good, but I'm used to less chunky raita. I used 1 cucumber and a small tomato. Greek yogurt works well. Also, I'd recommend shredding or grating the cucumber.

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Reviewer:

jaymoorthi

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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Reviewer:

Joy

Cooking Level: Expert

Living In: Saint Augustine, Florida, USA

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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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

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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Reviewer:

Benet Garcia

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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Reviewer:

RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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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Reviewer:

Beautifuldolore4

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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Reviewer:

STLFAYE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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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