My main blogging focus this weekend is the Grilled Tandoori Chicken that I’m sharing for #SundaySupper tomorrow–stay tuned. But I also made some raita to go on the side. I thought it would be worth sharing the Dairy-Free Cucumber Raita recipe I came up with for other folks that might be looking for an alternative to this Indian dish typically made with dairy-based yogurt.
Cool cucumber raita is a great antidote to spicy Indian entrees. Serve some raita along the side and take a bite after that vindaloo or other hot curry dish. Then go back for more spice!
Our tandoori chicken was actually on the mild side compared to some other Indian dishes, but still very flavorful. So the raita was still a great accompaniment, and a nice way to enjoy summer fresh cucumber on a hot summer day.
This dairy-free raita recipe looks like traditional recipes, with coconut milk yogurt swapped for the cow’s milk yogurt. Cilantro is the herb typically used for raita, but I had parsley on hand so used that.
This raita is easy to whip together next time you are enjoying an Indian meal. Hope you get to enjoy it soon!
- ½ cup coconut milk yogurt
- 1 tbsp parsley or cilantro, chopped
- 1 tbsp green onion, chopped
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ½ of a medium cucumber, diced
- Scoop the yogurt into a bowl.
- Stir in the remaining ingredients. Serve immediately or place in refrigerator and serve chilled when dinner is ready.