A Fusion of Raita & Tzatziki

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Yesterday evening we had a chickpea masala curry and naan bread. I craved something tangy and spicy to go with it. I peered into our fridge, found an interesting set of ingredients to fulfill this craving.

This combination resulted in an Indian raita and Greek tzatziki fusion. One that cools down the palette yet warms the senses. By that I mean, the yoghurt and cucumber cools and the garam masala warms you up. The lime cuts right through the creaminess of the yoghurt. And is oh so refreshing!

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Another twist to the fusion is the addition of baby spinach leaves instead of coriander in a raita or mint in a tzatziki. The yoghurt dresses the shredded crisp leaves in the most delicate fashion and as it is not a herb does not overpower the whole dish.

Give it a go and let me know how you like it! Much love D x

INGREDIENTS

½ large cucumber finely grated
2 large handfuls of baby spinach shredded
1 clove garlic crushed
300g natural yoghurt
⅓ tsp garam masala
Pinch of dried red chilli flakes
Salt to taste
A squeeze of fresh lime 1 tsp or so
Drizzle of olive oil

METHOD

• Put all the ingredients into a medium sized serving bowl, apart from the lime and olive oil

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• Combine well, making sure the yoghurt is smooth and coats all the cucumber and spinach

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• Lastly stir in the lime juice and drizzle with a little olive oil

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• Ready to serve with an Indian meal or Greek! Enjoy!

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52 thoughts on “A Fusion of Raita & Tzatziki

  1. Indeed a great fusion!!! Loved the addition of spinach here… n of course, who doesn’t like tzatziki 😀 Pass on this to me n I’ll have it all with pita… n if not, even tortilla shards will work great 😛

  2. My mom often made spinach raita at home, but she would first boil the leaves. That way one can pack a ton of leaves into the yogurt. Depending on your love for spinach that may or may not be what you want ;). I will try your variation next!

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