A fresh and fragrant touch to accompany your millet cakes

Enhance your millet and vegetable cakes with a light, creamy, and fragrant Indian yogurt sauce. This sauce, also called "raita," perfectly balances the spices in the cakes while adding a touch of freshness. It's quick to prepare and ideal for adding a kick to all your Indian-inspired dishes or as an accompaniment to crudités as an appetizer.

Indian Yogurt Sauce

India

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Preparation time 10 mins Rest time 15 mins Total time 25 minutes

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 250g plain yogurt (preferably Greek yogurt for a thicker texture)

• ^1/2 grated or finely chopped cucumber ₍ well drained)

• 1 finely chopped tomato (optional)

• 1 small handful of freshly chopped coriander

• 5 fresh mint leaves

• ^1/2 _tsp ground cumin​

• 1 pinch of chili powder (optional, to spice up the sauce)

• ^1/4 _tsp salt​​

• 1 pinch of sugar (to sweeten the flavors, according to taste)

• 1 tsp lemon juice

Preparation

1. Prepare the vegetables: Grate the cucumber and drain it, pressing lightly to remove excess water. If using a tomato, remove the seeds and chop it into small dice.
2. Mix the ingredients: In a bowl, pour the plain yogurt. Stir in the cucumber, tomato, cilantro, and mint. Add the ground cumin, chili pepper, salt, sugar, and lemon juice.
3. To finish the sauce: Mix well to homogenize the sauce. Taste and adjust the seasoning according to your preferences (salt or chili, for example).
4. Refrigerate before serving: Let it rest in the refrigerator for 10 to 15 minutes to allow the flavors to blend.
5. Serve chilled as an accompaniment to millet cakes or as a dip.

Note

Crunchy and sweet variation: Add a pinch of pomegranate seeds for a sweet and crunchy touch.

Keywords: Indian raita, yogurt sauce, dip recipe

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