Vegan Raita (Indian Yogurt Dip)
Raita is made with unsweetened full-fat yogurt (if you try using Greek yogurt in raita, every Indian aunty I know will give you a disapproving glance). Of course, my version is vegan and uses a plant-based yogurt.
Foto: Rainbow Plant Life
Ingredients
4 servings
- 1/4 of a medium cucumber, (unpeeled)
- 1 cup unsweetened nondairy yogurt
- 1 g arlic clove, (crushed)
- 1 - inch piece fresh ginger, (grated or finely minced)
- 1/4 cup fresh cilantro, (chopped)
- 1/4 cup fresh mint leaves, (chopped)
- Juice of 1⁄2 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- Pinch of cayenne pepper or Indian red chili powder
- 1/4 teaspoon kosher salt, (plus more to taste)
Steps
-
Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
-
Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition Facts (per serving)
Macronutrients
Calories482% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 18.000
Per Serving
Rp 4.500/serving
🏠 Save ~Rp 36.000 compared to buying!
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| of a medium cucumber | 0.25 | - | - |
| unsweetened nondairy yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| arlic clove | 1 g | - | - |
| - inch piece fresh ginger | 1 | - | - |
| fresh cilantro | 0.25 cup | - | - |
| fresh mint leaves | 0.25 cup | - | - |
| Juice of 1⁄2 lime | 2 l | - | - |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| garam masala | 0.5 teaspoon | Rp 5.000/250g | Rp 50 |
| Pinch of cayenne pepper or Indian red chili powder | - | - | - |
| kosher salt | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
Source: Rainbow Plant Life
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