Cucumber and Mint Raita (vegetarian) by Adrian Chang of MORI HOUSE

This take on a classic South Asian side dish is a must have in your repertoire as a fresh and cooling accompaniment to a spicy and luxurious curry.  It also serves well as a dip, a healthier alternative to ranch dressing or as an unconventional way to dress hearty stews, tagines or even tacos. While this recipe uses whole milk yoghurt, you can also try using Greek yoghurt for a thicker version somewhat similar to Turkish cacik and swap out the mint for dill and chili powder for sumac. 

Recipe by Adrian Chang of MORI HOUSE

Cucumber and Mint Raita (vegetarian)

Makes about 2 cups

2 cups Whole Milk Yoghurt

1 large Cucumber, coarsely grated

2 large cloves Garlic, crushed into a paste

3-4 sprigs of Mint, leaves picked and torn

1 pinch (or more) Chili Powder

Sea Salt, to taste

Crush your garlic into a paste with a pinch of salt in a mortar and pestle.

Grate your cucumber coarsely into a bowl and squeeze out as much of the water as possible.  Drain all the liquid and combine the squeezed-out cucumber with the yoghurt, garlic paste, and the mint, saving some for garnish. Mix thoroughly.

Little by little, add a couple tablespoons of water to the mixture to thin it out a bit so it’s less like a paste.  When using a spoon, the mixture should not stick to it in a big mass.

Add sea salt to taste.  About 1 tsp should do it depending on how much salt you used to crush the garlic. 

Transfer to a serving bowl, sprinkle a pinch of chili powder on top with the remaining bits of torn mint and serve.  Raita goes perfect with rich, spicy dishes like a Somali chicken, potato, and okra coconut curry (as pictured) and always with a side of basmathi rice or fresh bread to sop up the sauces. 

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Set in the redwood forests of Northern California, MORIHOUSE was created by Husband-and-Husband team Adrian Chang & Chris Lewis as a love letter to their East Asian-American & British heritages. Inspired by ancestral wisdom of the hearth & home, MORIHOUSE celebrates natural, regenerative ways of living and seeks to inspire other to do the same through food, art & design. 

MORIHOUSE Virtual Dinner Party

Fri, Jul 16 | Virtual Cooking Class
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Join us for MORIHOUSE Dinner Party: Mapo Dofu Night! Adrian and Chris will teach you how to make their family’s version of Mapo Dofu, a Szechuanese classic and favorite of Adrian’s paternal Grandad. Japanese mayonnaise bonus demo included! Bring wine. :)

MORIHOUSE Breakfast Club

Sun, Aug 01 | Virtual Cooking Class
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Join Adrian as he guides you in making a nourishing Chinese rice porridge (Jook/Congee) with cooling vegetable sides of salt-pickled cucumbers, kale namul and roasted peanuts to balance the heat of summer.