Today I am sharing an incredibly delicious Vegan Cucumber and Coriander Raita. A perfect accompaniment for pulao , biryani , fried rice. I can have it anytime to satisfy my hunger pangs. This recipe can be put together in just 10 mins with easily available ingredients in our pantry. Absolutely fuss free recipe. You are free to use any vegan yogurt of your choice.
What is Raita?
Raita is a condiment in South Asian cuisine. It is made of yogurt together with raw or cooked vegetables, fruit, or in the case of boondi raita( fried droplets of batter made from Chickpea Flour). Raita is usually served with rice based dishes like pulao or biryani. It is healthy and nutritious too. You can use any vegan Yogurt in order to make vegan raita.There are many variations of Raita in the Indian Cuisine. Yogurt is a served with meals in order to balance the heat from the curries.
Ingredients for Vegan Cucumber Coriander Raita:
Cashews : For vegan yogurt you can use any nut or plant based yogurt. I have used cashews here.
Coriander: I love fresh coriander in my Raita. Adds a nice aroma and colour to the dish.
Cucumber: I love to use tender cucumber or Japanese cucumber. I prefer to grate them .
Cumin : Cumin with coriander enhances the taste of the raita and makes it more flavorful.
Salt:A major ingredient.
Green Chilli: I Love to add a green chilli . You can adjust the heat as per your tolerance level. Remove the seeds to reduce the heat.
Lime Juice: You can increase or decrease the lemon juice quantity depending on how tangy you like. I don’t prefer too much tang.
Ginger: Aids digestion and enhances the flavors.
Chilli Flakes: For Garnish and it is absolutely optional.
Recipe for Vegan Cucumber Coriander Raita:
Author: Preethi Prasad
Prep Time : 10 Mins
Total Time : 10 mins
Course : Accompaniment
1 Tender Cucumber grated
3/4 Cup Fresh Coriander
1/2 Cup Cashews Soaked in 3/4th Cup of water
Salt to taste
1/2 Tsp Cumin / Jeera
1 Green Chilli
1/2 Tsp Grated Ginger
Juice of 1/2 Lemon
Pinch of Chilli Flakes for Garnish
Soak Cashews in water for about 30 mins.
In a blender add soaked cashews along with the water , cumin , ginger ,coriander and green chilli.
Make a smooth paste and transfer it to a bowl.
Add lemon juice ,salt and grated cucumber and mix well.
Garnish with Chilli flakes and serve.
Serve with any pulao, biryani or paratha.
You can use any vegan yogurt.
Cashew and coriander paste with chilli, cumin and ginger can be used as a salad dressing too. Just add lime juice and salt.