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.
Ingredients
4 servings
Instructions
- 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 per serving
48kcal
💰 Cost Estimate
Total Ingredients
$3678.00
$3678.00
Per Serving
$920.00/serving
$920.00/serving
🏠 Savings
~$7356.00 vs buying!
~$7356.00 vs buying!
📋 Price Breakdown (73% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| of a medium cucumber | 0.25 | $29.00 |
| unsweetened nondairy yogurt | 1 cup | $646.00 |
| arlic clove | - | - |
| - inch piece fresh ginger | 1 | $110.00 |
| fresh cilantro | 0.25 cup | $117.00 |
| fresh mint leaves | 0.25 cup | $703.00 |
| Juice of 1⁄2 lime | 2 l | $2060.00 |
| ground cumin | 0.5 tsp | $13.00 |
| garam masala | 0.5 tsp | - |
| Pinch of cayenne pepper or Indian red chili powder | - | - |
| kosher salt | 0.25 tsp | - |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe
Hi! I can answer questions about this recipe. Ask me anything!
Comments
Loading comments...