Dips and chutneys are often used in Ayurveda to compliment meals and increase the digestive capacity of food. I’ve always loved Cucumber Raita as a simple, cooling addition to a curry and chapati.
In the hot Summer months, Cucumber Raita can provide soothing healing effects on an aggravated and inflamed Pitta digestion. Especially when using coconut yoghurt, this little wonder dip can assist conditions like heartburn, acid reflux, excess sweat, sun induced fatigue and the nausea or dizziness associated with dehydration. You can eat it simply as a snack with your chosen bread or have it as a side to your main meal.
Again, like most things Ayurvedic, this recipe is uncomplicated and really highlights a few ingredients to stand out and be appreciated.
WHAT YOU WILL NEED
250-300 g good quality coconut yoghurt
A small organic Lebanese cucumber finely diced
A handful of fresh mint finely chopped
A pinch of fresh cracked pepper and Himalayan Pink Rock Salt
Optional: 1 clove of garlic peeled, and minced
Optional: a squeeze of fresh lemon or lime juice
Combine all ingredients in a bowl and stir gently until well combined. Serve immediately.
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