Raita is an Indian yogurt sauce, often served as a side with spicy dish to cool the palate. It's basically yogurt with a lot of herbs and spices, it's so refreshing. I made it with cucumber today but if it's out of seaso, you can also make a carrot raita.

I used cumin and coriander seeds that I toasted in a pan before grounding them. It adds such a depth of flavors to the spices, try it if you can.

Served with a nice Indian curry, rice or rotis (Indian bread), cucumber raita really balances it all ! If you have leftovers, you can use it as a base for a chicken and veggies wrap the next day. Easy lunch with no fuss !

Cucumber raita, indian cooling yogurt sauce :

• 150 g greek yogurt
• 1/4 cucumber
• 1 tbsp minced onion
• 2 tsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 3 tbsp chopped fresh mint
• 3 tbsp chopped fresh cilantro
• Salt and pepper

Take the seeds out of the cucumber by carving it out with a spoon, grate it finely.

Put the grated cucumber in a colander with a pinch of salt, give it a massage for a few seconds and let it rest while you prep the rest of the ingredients.

Add all the other ingredients in a bowl and mix. Season with salt and pepper to your liking.

Squeeze the water out of the cucumber and add it to the bowl. Mix well.

Refrigerate for at least 15 minutes before serving or for 2 days maximum.