Indian raita with yogurt and cucumber

Raita is a really easy dip to whip up. It only takes a few minutes, but it's such a wonderful addition to a meal. Especially when there's Indian on the menu, it gives an extra luxurious, delicious twist that's more interesting than just yogurt or sour cream. You could probably call raita an Indian tzatziki. Like the classic Greek variant with yogurt and cucumber which has gradually gained entry into many Danish homes. Raita is a wonderful dip as an alternative to tzatziki when there is more spicy, exotic food on the menu. Especially dishes from Indian cuisine such as dhal or chicken tikka masala, but it can also be delicious with African dishes shakshuka or Middle Eastern dishes like falafel.   

Tips for my raita recipe

• You can either cut the cucumber into small cubes or grate the cucumber. 
• Greek yogurt is recommended for the dip as it becomes thinner in consistency when yogurt is added. You can also use regular yogurt but drain it for a few hours in a coffee filter.
• As an alternative to Greek yogurt, you can also use skyr or fromage fraiche.
• Also try adding small cubes of tomatoes to the dip. This is also done in some parts of India. 
• The dip is made here with mint, but you can also use fresh coriander or omit the herbs completely. 

TIP: Also try this recipe for a classic hummus or green pesto or lentil dip with feta and bell pepper