Looking to escape the heat? Here's a recipe for Cucumber Tomato Raita to your rescue! This yogurt dip is a great way to beat the summer heat and is also a perfect cooling accompaniment to spicy biryanis and curries.
Whisk the yogurt with salt until smooth (If you are using thick yogurt, add a tablespoon or so milk or water to dilute the yogurt to the desired consistency)
Add the chopped cucumber, tomatoes, ginger, green chilies and onions to the yogurt and mix well.
Refrigerate for 30 minutes for the flavors to blend in.
Serve chilled and garnish it with cilantro before serving.
Notes
Testers notes
I like to use the Hothouse or English cucumbers for this recipe because they are seedless.
Best consumed the same day because the tomatoes tend to release water and make the dish watery.
Needless to say, use the freshest ingredients available to get the best out of this recipe.
Variations
Skip the onions and use only cucumbers and tomatoes.