Raita is an Indian/Pakistani/Bangladeshi sauce or dip made with yogurt. It’s often served with biryani but pairs well with pretty much anything. If it’s not too forward of me, might I suggest serving it with an Indian chicken fajitas? The recipe below comes from my visiting cousin who I previously mentioned in the World of Coca-Cola post. If you’re vegan, plain soy yogurt can be substituted. The recipe is naturally gluten free. Mint is also a great addition to this.
Serving Size: 4
Prep Time: 10 minutes
Cook Time: 0
2 cups lowfat yogurt
1 medium cucumber, sliced into small strips or grated (as pictured)
½ medium tomato, sliced into small strips (as pictured)
½ red onion, chopped small
1.5 T Chaat Masala (or ½ t cumin powder ½ t coriander powder, ½ t chili powder, ½ t amchur )
1 T sugar
1 t salt
Cilantro as garnish
Combine ingredients in a bowl. Mix well and adjust sugar and spice levels to your liking. Chill in the fridge until ready to serve.