Garlic Raita (Spiced Yoghurt Dip)

Raita is the firefighter on the Indian table. When the heat of a curry (capsaicin) starts to burn your tongue, it is the protein (casein) in the yoghurt that washes it away and neutralises it, unlike water which just spreads it around. This garlic version adds extra character, while lemon and coriander refresh the taste buds before the next bite.
🕒 Prep Time 10 mins
Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Mixing bowl
  • Garlic press
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1

Crush the garlic or grate it very finely.

Tip: The finer you crush it (cell damage), the more intense the flavour (release of allicin) will be.
2

Whisk the yoghurt in a bowl with the water until smooth and you get a creamy, pourable consistency.

Tip: You can play with the amount of water depending on whether you want it as a dip (thicker) or dressing (thinner).
3

Stir in the garlic, salt, and lemon juice.

Tip: Salt brings out the natural acidity of the yoghurt.
4

Fold in the chopped coriander.

Tip: Only add the coriander at the end, and don't crush it too much so it doesn't turn brown.
5

Refrigerate for at least 30 minutes before serving.

Tip: During resting, flavour diffusion occurs, and the garlic permeates the entire yoghurt.

Recipe FAQ

Can I use plain yoghurt?
Yes, but the thicker texture of Greek yoghurt is better for dipping. If you use plain, it will be a bit runnier, more like a dressing.
The garlic taste is too strong.
Let it stand! Over time the flavours meld and the 'sharpness' of the garlic mellows in the yoghurt.

Ingredients

  • 500 g Greek yoghurt (thick)
  • 3 cloves Garlic
  • 1 tbsp Fresh coriander (chopped)
  • 0.5 tsp Salt
  • 1 tbsp Fresh lemon juice
  • 50 ml Cold water (to adjust consistency)