Makes 1 cup
Active Time: 10 minutes
Total Time: 20 minutes
Raita can be made from a variety of different vegetables, herbs, and seasonings. This one, made with plant-based yogurt, cucumber, and cilantro is most often served as a condiment with cooling properties, it’s great spooned onto everything from spicy stews to a well-seasoned naan.
1 cucumber, peeled and seeds removed
¼ teaspoon fine sea salt
¾ cup plant-based yogurt
½ teaspoon agave syrup
½ teaspoon freshly squeezed lemon juice
⅛ teaspoon garam masala
2 tablespoons coarsely chopped cilantro leaves
Grate the cucumber through the large hole of a box grater. Set in a fine-mesh strainer over a bowl. Toss with the salt and let sit for 10 minutes.
Press on the cucumber to extract excess liquid. To be sure it is dry, lay on a clean towel and squeeze to remove even more liquid.
Whisk together the yogurt, agave, lemon juice, and garam masala, then mix in the cilantro followed by the cucumber.