Indian Raita with Naan

Raita is an Indian condiment often served with spicy foods. Why? Because the cold dip quickly cools the heat on your palate! But you don't need to be tearing up to enjoy this incredible blend of yogurt, cucumber, cilantro, green onion, and spices (coriander and cumin). I like to serve it as a dip with my Warm and Buttery Homemade Naan, but it's also a great topping for chicken, fish and vegetables. 

Super simple to make, you can prepare the raita up to 24 hours in advance; cover with plastic and refrigerate until ready to serve. 

Indian Raita with Naan

1 cup plain yogurt, preferably Greek

1 cup chopped cucumber, preferably seedless/English cucumber (also called hothouse)

1/4 cup chopped fresh cilantro

1/4 cup chopped green onions

1 teaspoon ground coriander

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

Indian Naan bread for serving

In a medium bowl, combine the yogurt, cucumber, cilantro, green onions, coriander, and cumin. Mix well. Season to taste with salt and pepper.

Serve with torn pieces of Naan bread.

Serves 4