Raita

I make this every single time I cook a curry. It is light, creamy, and tart with a citrusy kick. I love dipping naan bread in it or having a dollop on top of a spicy curry.

Ingredients:

150g Natural Yoghurt
1/2 Bunch of Coriander
1/2 Bunch of Mint Leaves
1/4 Cucumber grated
Juice of a Lime
1 tsp White Vinegar

Method:

1. Grate the cucumber and squeeze out the water. You can do this by placing the grated cucumber into a tea towel and twisting it until the water has drained out.
2. Chop up the herbs very finely.
3. In a bowl, mix all the ingredients together and enjoy with your indian feast.