Carrot & Cucumber Raita (Indian Yogurt Dip)

This dairy-free raita mixed with carrots and cucumbers is the most cooling and refreshing dip you can pair with spicy Indian dishes.

This yogurt-based condiment is traditionally made with full-fat yogurt made from cow’s milk. I was always told that the cows in India were never mistreated when we were taking milk from them and it was okay to consume curd or yogurt because it’s so good for your body. And that’s how I always ended a meal with curd rice or always have raita on the side of spicy dish.

From what I’ve read however, milk was an intrinsic part of Indian diet including consuming other forms of milk like buttermilk, ghee, curd and now cottage cheese. You can read more about the history of milk production in India here.

The article also talks about the fact that just over 3 years ago, people in India have consumed more cows’ milk than any other country, and this is strange when your realise that 60% of Indians are lactose intolerant.

I didn’t expect to find out this information while researching about raita but here we are: let’s choose vegan alternatives where we can. This refreshing raita dip is made with soy yogurt (I used Alpro, literally the best yogurt I’ve tried so far!) and finely chopped carrots and cucumbers.

I also liked to add chopped mint and coriander for that herby and fragrant flavour. Not forgetting spices like cumin and garlic powder (you can also add a pinch of garam masala!)

I also garnish it with some kashmiri chili powder for the vibrance but you don’t have to do this at all – this makes the raita perfect but sometimes we are just too lazy so we add some chopped vegetables and salt. BUT, I would recommend adding these herbs and spices if you have them because that’s what make raita very unique from similar dips like my Vegan Tzatziki.

You can pair this with my Vegan Mushroom Dum Biryani for the perfect balance of flavours.