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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Raita Indian Yogurt Dip


Recipe Blog Post




1 cup plain Greek yogurt

¼ teaspoon salt

1/8 teaspoon cayenne pepper (plus a sprinkle for garnish)

1/3 teaspoon cumin seeds

1 small tomato, deseeded and diced

½ cucumber, deseeded, peeled and diced

¼ cup chopped cilantro





Deseed and dice the tomato and the cucumber. Toast the cumin seeds in a dry pan over medium heat until aromatic and slightly browned. Remove, and use a mortar and pestle to grind the seeds into a powder.


Put the yogurt in a bowl and beat with a fork until smooth and creamy. Add salt, cayenne pepper, the cumin powder, cilantro, chopped tomato and cucumber and mix well. Garnish with a pinch of ground cumin, cayenne and cilantro.


Serve with any grilled meats, as a dip or as a condiment for Indian food.









Serves 4-6

Total Time: 10 minutes









Categories: Appetizers, Snacks & Sides, Vegetarian, Gluten Free, Raita, Tzatziki, Indian Yogurt Sauce, Condiment, Veggie Dip, Vegetable Dip, Cumin, Sandwich Spread, Naan, Greek Yogurt


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