Indian Yogurt Sauce

A fresh and fragrant touch to accompany your millet pancakes

Enhance your millet and vegetable pancakes with a light, creamy and fragrant Indian yogurt sauce. This sauce, also called "raita," perfectly balances the spices of the pancakes while adding a touch of freshness. It is quick to prepare and ideal to spice up all your Indian-inspired dishes or to accompany raw vegetables as an aperitif.

Preparation time 10 mins

Rest time 15 mins

Total time 25 mins

Difficulty: beginner

Servings: 4

Ingredients

250 g natural 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 chopped fresh 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 soften flavors, according to taste)
1 tsp lemon juice

Preparation

1
Prepare the vegetables: Grate the cucumber and drain it, squeezing it lightly to remove excess water. If using a tomato, remove the seeds and chop it into small cubes.
2
Mix the ingredients: In a bowl, pour the natural yogurt. Add the cucumber, tomato, coriander, and mint. Add the ground cumin, chili pepper, salt, sugar, and lemon juice.
3
Finalize the sauce: Mix well to homogenize the sauce. Taste and adjust the seasoning to your preference (salt or chili, for example).
4
Refrigerate before serving: Let sit in the refrigerator for 10 to 15 minutes to allow the flavors to blend.
5
Serve chilled as an accompaniment to millet pancakes 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

Read it online: https://glutenevasion.fr/recette/sauce-au-yaourt-indienne/