Indian Yogurt Sauce

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.

Preparation time: 10 minutes

Rest time: 15 minutes

Total time 25 minutes

Difficulty: Beginner

Servings: 4

Ingredients

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