Raita. I like using goats yoghurt because of the brighter white.

Raita (Yoghurt Dip/Sauce)

Usually, I don’t like recipes with half a this and a quarter of that – what do you do with three-quarters tomato*? For this, though, I don’t mind. Raita goes with curry so steal a bit of onion and a bit of tomato from that dish and use it for the side.

* You eat it. That’s what you do.

Serves: 2 Prep: 5 minutes/ Cooking time: 0 minutes.
Stores: A day or two in the fridge.


  • Chopping board
  • Knife
  • Small bowl
  • Table spoons


  • 4 generous tablespoons yoghurt
  • 0.3 tomato, flesh only
  • 0.25 onion


  1. Spoon the yoghurt into the bowl.
  2. Finely chop the onion and tomato flesh. (The seeds are tasty, but they are also very wet, and tend to leak, so remove them so the raita doesn’t get too thin.)
  3. Mix the veg with the yoghurt.


  • Green: The traditional version has finely chopped cucumber instead of tomatoes and onions.
  • Yellow: Swap the tomato for a handful of finely chopped coriander and mint, and whisk in a teaspoonful of turmeric for extra cooling.

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