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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Raita: Cucumber, Pineapple, Beetroot
Introduction from Rukmini Iyer
These are three of my favourite raita recipes – they take minutes to whip up, and are perfect alongside pretty much any of the dishes in this book. You can veganise by using your preferred brand of non-dairy yogurt (I like Alpro soya yogurt for the flavour).
Ingredients
Method
Cucumber raita:
Deseed the cucumber and cut it into small dice. Stir through the yogurt, salt and most of the ground roasted cumin. Scatter with the remaining ground roasted cumin and the chilli powder and serve. Best eaten immediately – keep the cucumber separate from the yogurt if you are prepping in advance.
Pineapple raita:
Chop the pineapple into small pieces. Just before serving, stir through the yogurt, sea salt and chilli powder. Top with a little more chilli powder and serve immediately. This is best eaten just after you’ve mixed it – keep the pineapple separate from the yogurt if you are prepping in advance.
Beetroot raita:
Stir the beetroot, lemon juice, yogurt, cumin, sea salt and chilli powder together. This keeps well if made in advance, and turns the most incredible shade of pink.
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