#masterclass #week_3 #post_1
Cucumber Raita is a popular Pakistani Side dish for biryani, and goes well with many other Pakistani and Indian recipes such as daal, Chicken Sheek kabab etc.

While Greek Tzatziki and Cucumber Raita dip are similar, in that they both use cucumber and yogurt, there are some key differences too between the two recipes.
Greek Tzatziki is a middle eastern dip, and primarily uses shredded cucumber that has been squeezed for excess water. So that the dip remains super thick. Tzatziki often has dill or parsley in it.
Cucumber Raita, at least the way we make it, skips the part of squeezing excess water from the cucumber.
As a result, the raita is of a thinner consistency. While I’ve kept the recipe very minimal (less is more), cucumber raita is often paired with flavours such as mint and sometimes a little bit of Kashmiri red chilli powder is sprinkled too.
This Cucumber Raita can be had as an accompaniment with some vegetables or roties. You can also have the Raita as a dip with fresh roasted or baked veggies. Let's make.