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

FAQs

What is the difference between tzatziki and cucumber raita? ›

Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt. Raita is thinner while tzatziki has a thick consistency.

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!

At first glance (or taste), tzatziki and raita might seem near identical, even interchangeable, but that's simply not the case.

If you find that the raita is too thin, stir in a little more thick yoghurt. If you prefer a thinner sauce, you can always add a drop or two of milk to thin it.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

What is the differences between Raita and Tzatziki? Raita is a side dish from India made with plain yogurt. It has a thinner consistency than tzatziki. Tzatziki is a Greek sauce made from Greek yogurt.

Raita is the savory yogurt condiment that's served alongside everything—from Pakistani lamb biryani to Bengali shami kebabs and South Indian okra stir-fry. The tangy yogurt side offers a refreshing contrast and cooling reprieve from all the heavily spiced dishes.

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

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.

Should raita be thick or thin? ›

Add chilled water, a little at a time while mixing gently until you get the consistency you desire. Your raita should be thick and creamy. Chill the raita in the fridge for at least 1-2 hours before serving. It will stay fresh in the fridge for up to 3 days.

Raita can also be deployed beyond Indian cuisine. You can eat it by itself as a savory yogurt snack; you can use it as a marinade for chicken; you can serve it as a side or topping to any hearty dish in need of a light accompaniment—lamb chops, fried things, stuffed breads, roasted vegetables.

It makes a great partner for brown or white rice, bulgur wheat, cooked lentils and pasta. Serve raita as a delectable light dip for warm bread or crackers, or dilute it with a bit of cold water to turn it into an enticing cold soup. Raita is delicately spiced but not bland.

Tzatziki, though traditionally made with strained sheep's or goat's milk yogurt, often has thick Greek yogurt as a base, per The Mediterranean Dish. On the other hand, raita uses regular yogurt or dahi (also known as Indian yogurt or curd) — depending on the recipe – as the vehicle for aromatic vegetables and spices.

Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. Cover and refrigerate for at least 3 hours, or preferably overnight.

Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs.

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. 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!