Homemade Cucumber Raita Sauce or Dip Recipe - Budget Bytes (2024)

FAQs

What is the difference between tzatziki and cucumber raita? ›

What's the Difference Between Raita and Tzatziki? Raita is made on the base of regular yogurt while tzatziki is made using Greek yogurt. Raita is thinner in consistency, while tzatziki has a dip-like thick texture. A raita will never have olive oil, while tzatziki is flavored with olive oil in certain recipes.

A basic raita recipe is made of salted yoghurt, chopped onion, coriander, mint and ground or whole cumin seeds. It has a salty, sour, savoury taste that is also cooling and refreshing. What is the difference between Raita and Tzatziki? Raita is an Indian yoghurt condiment whereas Tzatziki is a Greek yoghurt dip.

Leftover raita will keep for up to three days in the fridge. Remember to cover the sauce well, with cling film or an air-tight lid to prevent unwanted aromas from seeping in. You can also freeze raita.

Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon!

The English term for raita is mixed curd. Many foreign dishes are close to raita like curd salad, salad with curd seasoning and curd dip, but the preparation of these dishes is not even close to raita. Raita is often mixed with cucumber.

And, curd that you mix with cucumber has properties that balance cortisol production. Adding cucumber raita to your diet is great because this is a light and healthy food option that not only helps in digestion but light for your stomach and good for your cardiovascular health.

This raita keeps well in the refrigerator as-is or in the freezer before adding the yogurt. To refrigerate: Store in an airtight container in the fridge for up to 5 days. To freeze: Triple the quantity. Before adding the yogurt, place the green chutney in a small airtight bag or container and freeze.

Raita can be thin and light—ideal alongside rice dishes and curries—or thick and chunky—perfect for scooping up with roti and naan. Some raitas are happy to sit on the sidelines, while others are a meal in themselves.

Spices: Cucumbers pair well with spices such as black pepper, cumin, and coriander. Fruits: Cucumbers pair well with fruits such as tomatoes, watermelon, and berries. Meats: Cucumbers pair well with meats such as chicken, salmon, and tuna. Seafood: Cucumbers pair well with seafood such as shrimp, crab, and oysters.

As cucumbers are a good source of potassium, making cucumber water a suitable way to add more potassium to the body, create a better sodium-potassium balance, and potentially lower blood pressure.

Does raita taste like tzatziki? ›

Tzatziki also has a lot of lemon juice, making it tangier. Tzatziki usually has dill as its herb of choice (sauces can have opinions, right?), while raita usually uses mint and/or cilantro. Both pair well with heavily spiced, toasted, and grilled foods and can be served as either a dip or condiment.

Raita and tzatziki have some similarities- both are yogurt-based sauces or condiments and have a cooling effect on the palate. However, they differ in terms of spices and herbs used.

Origins of Tzatziki

It's thought to have been inspired by a similar Indian sauce called raita. Our plant-based version is similarly cool and creamy, but made without the dairy!

Tzatziki is a sauce made primarily of salted and strained yogurt, cucumber, garlic, lemon juice, and herbs with origins in southeastern Europe and the Middle East.