are raita and tzatziki the same

I love both. So, whats the difference between them, are they easy to make, and do they freeze? I like my raita to be like the one you get with Indian takeaways though, runny and minty mmmm. They sell it in Tooting in litre bottles, but much as I love it I dont see consumption being a litre a week. Hence will it freeze?

Can only speak from my own experience (no food guru!), but for me Raita is meant to be a cooling side dip. I make it with plain natural yoghurt, cucumber, very finely chopped mint(dont go overboard) and a little bit of paprika. Tzatziki is more of a dip for pitta, veg crudites etc. I use Greek yoghurt (makes it thicker and creamier) and add a bit of crushed garlic and much more mint/cucuumber to make it chunkier.

OK, thanks. (The ROFL was for the boy or girl question, btw!) Will have to do lots of raita/tzatziki testing now!

A very easy Indian style one made by skinning, deseeding and grating cucumber. Then squeeze it to get rid of water and add to yoghurt. For an authentic (if there is such a thing) Indian restaurant type taste, add some mint sauce and sugar.

I am not sure how you classify the difference but I would consider raita to be runnier, mintier and must less sold. To make good tzatziki you need thick greek yoghurt, cumcumber, garlic and mint. You also need a little olive oil and some sherry or wine vinegar. This is essential. About one teaspoon of vinegar per half large tub of yoghurt and a couple of teaspoons of olive oil.

HAve never made tzarziki. For Raita I use natural yoghurt, squeeze of lemon, very finely chopped mint, pinch of paprika and small cubes of cucumber.

The yoghurt should really be strained through muslin to make tsatziki but needless to say, I never bother. For raita, I mix yoghurt, mint, a splash of milk to make it runnier, coriander and a bit of chilli (its also nice blended so it goes green!). For tsatziki I use garlic, yoghurt, de-seeded cucumber that Ive squeezed dry, bit of lemon juice, mint – and keep it thick.

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Raita is a side dish from India while tzatziki is a Greek sauce. Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt.

At first glance (or taste), tzatziki and raita might seem near identical, even interchangeable, but thats simply not the case. While the two condiments share much in common — both are generally made with thick, strained yogurt and are treated as a multipurpose dip/sauce — they differ in a couple of crucial ways.

Intrigued? Get recipes for tzatziki and cucumber raita and taste the difference for yourself. Photos: Anna Monette Roberts, Nicole Perry

Can only speak from my own experience (no food guru!), but for me Raita is meant to be a cooling side dip. I make it with plain natural yoghurt, cucumber, very finely chopped mint(dont go overboard) and a little bit of paprika. Tzatziki is more of a dip for pitta, veg crudites etc. I use Greek yoghurt (makes it thicker and creamier) and add a bit of crushed garlic and much more mint/cucuumber to make it chunkier.

I love both. So, whats the difference between them, are they easy to make, and do they freeze? I like my raita to be like the one you get with Indian takeaways though, runny and minty mmmm. They sell it in Tooting in litre bottles, but much as I love it I dont see consumption being a litre a week. Hence will it freeze?

A very easy Indian style one made by skinning, deseeding and grating cucumber. Then squeeze it to get rid of water and add to yoghurt. For an authentic (if there is such a thing) Indian restaurant type taste, add some mint sauce and sugar.

The yoghurt should really be strained through muslin to make tsatziki but needless to say, I never bother. For raita, I mix yoghurt, mint, a splash of milk to make it runnier, coriander and a bit of chilli (its also nice blended so it goes green!). For tsatziki I use garlic, yoghurt, de-seeded cucumber that Ive squeezed dry, bit of lemon juice, mint – and keep it thick.

I am not sure how you classify the difference but I would consider raita to be runnier, mintier and must less sold. To make good tzatziki you need thick greek yoghurt, cumcumber, garlic and mint. You also need a little olive oil and some sherry or wine vinegar. This is essential. About one teaspoon of vinegar per half large tub of yoghurt and a couple of teaspoons of olive oil.

TZATZIKI and RAITA, a tale of two cousins. Not really. // Tasty Bit 15

FAQ

Does tzatziki taste like raita?

What is similar to raita?

What is another name for tzatziki sauce?

What do Americans call tzatziki?

What is the difference between raita and tzatziki?

Raita and tzatziki share two similar base ingredients and some similar steps, but they are distinctly different. First, raita starts with dahi, a thinner salted yogurt, while tzatziki starts with thicker plain Greek yogurt. Tzatziki also has a heavy dose of lemon juice, making it decidedly more tangy than raita.

How do you mix tzatziki and Raita?

The ideal consistency for raita is creamy but not as thick as tzatziki, so a good rule of thumb to follow is a 2:1 ratio. For every two cups of yogurt, add one cup of vegetables and other ingredients you want to mix in. What’s in tzatziki?

Is tzatziki the same as yogurt?

Swasthi’s Recipes calls it tzatziki’s cousin because both condiments share yogurt as a distinctive component and serve a purpose as part of a meal. However, each one is unique, meaning they’re not interchangeable. For starters, they have dissimilar textures and levels of richness.

What is the difference between tzatziki & a dip?

While the two condiments share much in common — both are generally made with thick, strained yogurt and are treated as a multipurpose dip/sauce — they differ in a couple of crucial ways. Country of origin: Tzatziki hails from Greece; variations on this dish are served throughout the Mediterranean and Middle East (think Iranian mast-o-khiar).