An Indian meal is never quite complete without a yogurt dish or plain yogurt on the side. Yogurt is the perfect accompaniment to spicy curries, soothing the palate while adding protein and probiotics.
Raita is a versatile yogurt-based dish with various ingredients, including fruits, nuts, vegetables, grains, herbs, and seasonings. Some popular Raitas include Cucumber Raita, Potato Raita, and Boondi Raita. I like to choose a seasonal ingredient for my Raita or use a vegetable that hasn’t been featured in the main meal. The ratio of yogurt to vegetables in Raita is entirely up to you, as is the consistency. Many flavoring ingredients in Raita recipes are optional—as long as you have yogurt and a fruit or vegetable to mix in, you’re good to go.
Raita can be served as a side dish with baked chicken or fish, and it pairs wonderfully with Shahi Lamb Curry.
ingredients:
1 cup plain yogurt
1/2 cup cucumber, peeled, grated, or finely chopped (see notes)
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. toasted cumin powder (see notes)
1/8 tsp. paprika or cayenne pepper (optional)
few coriander or mint leaves, chopped
notes:
English or Armenian cucumber does not need to be peeled.
If making beforehand, add salt before serving to keep cucumber from releasing water and turning limp.
Dry roast cumin seeds in a skillet until they change color and become fragrant. Grind into a coarse powder.
Season Raita with ‘Tadka’ by frying a combination of spices like mustard seeds, curry leaves, cumin, dried chilies and asafoetida in 1/2 teaspoon oil and pouring it over Raita just before serving.
preparation:
- Whisk yogurt in a bowl, breaking up any lumps.
- Stir in cucumber, salt, sugar, and cumin.
- Pour into a serving bowl and garnish with mint leaves.
- Taste and adjust seasonings and serve.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.