5 heaped tablespoons of lactose free yoghurt
2 teaspoons of tamarind paste (max for low FODMAP is 1/2 tsp per person) or alternatively use 1 tbsp lime juice
1 teaspoon sugar
Handful of fresh coriander, finely chopped
A small bunch of fresh mint, finely chopped
Salt, to taste
Mix up all the ingredients and serve in little individual bowls.
Notes on Raita
Outside of India, cucumber raita is probably the most common version of this dish, although in India, this form can be difficult to find, because the combination of yogurt and cucumber is frowned upon in Ayurvedic tradition. Carrot and onion raita are both common in India, and it is also possible to find it made with bananas, tomatoes, kiwis, and an assortment of other foods. It may also be seasoned with things like cumin, coriander, black mustard seeds, mint, dill and cayenne, among other ingredients.
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