authentic cucumber raita recipe

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By alie

Cucumber Raita – A Refreshing Dairy-Free Vegan Delight

If you are craving for a refreshing and light Indian side dish to go with your meal, Cucumber Raita is the perfect choice! This slightly tangy, slightly sweet, and slightly spicy yogurt-based sauce is a staple in Indian cuisine and can be served with any type of meal.

Ingredients:

-1 small cucumber, peeled and grated
-1 cup dairy-free yogurt
-1/4 cup chopped fresh cilantro
-1/2 tsp cumin powder
-1/2 tsp coriander powder
-1/4 tsp paprika
-1/4 tsp salt
-1/4 tsp black pepper

Instructions:

1. In a medium-sized mixing bowl, whisk together the dairy-free yogurt until it is creamy and smooth.
2. Add grated cucumber, chopped cilantro, cumin powder, coriander powder, paprika, salt, pepper, and mix well.
3. Once everything is combined, cover the bowl and refrigerate it for 30 minutes before serving.
4. When ready to serve, give the mixture a quick stir and adjust the seasoning to taste.

Now that you have your Cucumber Raita ready, let’s make the presentation even more appealing!

Drizzle a generous amount of Cucumber Raita over your favorite biryani or pulao, and add a sprinkle of fresh cilantro on top for a beautiful presentation. This cooling raita can also be used as a dipping sauce for crispy samosas or vegetable fritters.

If you are looking for a vegan alternative to a traditional yogurt-based Cucumber Raita, try using a dairy-free yogurt made from cashews, soy, or coconut milk. Not only will this make your dish vegan-friendly, but it will also add a nutty flavor that will complement the cucumber and spices.

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So go ahead and indulge in this dairy-free vegan delight- A Refreshing Cucumber Raita!Cucumber Raita – A Refreshing Dairy-Free Vegan Delight

If you are craving for a refreshing and light Indian side dish to go with your meal, Cucumber Raita is the perfect choice! This slightly tangy, slightly sweet, and slightly spicy yogurt-based sauce is a staple in Indian cuisine and can be served with any type of meal.

Ingredients:

-1 small cucumber, peeled and grated
-1 cup dairy-free yogurt
-1/4 cup chopped fresh cilantro
-1/2 tsp cumin powder
-1/2 tsp coriander powder
-1/4 tsp paprika
-1/4 tsp salt
-1/4 tsp black pepper

Instructions:

1. In a medium-sized mixing bowl, whisk together the dairy-free yogurt until it is creamy and smooth.
2. Add grated cucumber, chopped cilantro, cumin powder, coriander powder, paprika, salt, pepper, and mix well.
3. Once everything is combined, cover the bowl and refrigerate it for 30 minutes before serving.
4. When ready to serve, give the mixture a quick stir and adjust the seasoning to taste.

Now that you have your Cucumber Raita ready, let’s make the presentation even more appealing!

Drizzle a generous amount of Cucumber Raita over your favorite biryani or pulao, and add a sprinkle of fresh cilantro on top for a beautiful presentation. This cooling raita can also be used as a dipping sauce for crispy samosas or vegetable fritters.

If you are looking for a vegan alternative to a traditional yogurt-based Cucumber Raita, try using a dairy-free yogurt made from cashews, soy, or coconut milk. Not only will this make your dish vegan-friendly, but it will also add a nutty flavor that will complement the cucumber and spices.

See also  raita recipe allrecipes

So go ahead and indulge in this dairy-free vegan delight- A Refreshing Cucumber Raita!

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