Dipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita. Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.
I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.
Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!
Prep time: 10 min Cook time: 0 min Makes: 1.5 cups
- 1 can full fat coconut milk
- 1/2 large English cucumber, finely chopped ( about 1.5 cups)
- 3 Tbsp fresh mint leaves, chopped
- Juice of 1 lime
- 3/4 tsp ground cumin
- 1/4 tsp paprika
- 1/8 tsp salt
- Pinch of cayenne pepper
- Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
- Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
- Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
- Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
- Place in the refrigerator for 1 hour to chill and then serve.