Today's recipe is an easy one and seems appropriate for the warming weather. It is a yogurt-based condiment that we call Raita. It is usually served cold and is extremely refreshing and cooling. We serve it alongside all kinds of curry&roti combos or dhals. This also gets made during special events alongside a special potato and pea curry/ poori combo (recipes forthcoming). Raita is similar to tzatziki sauce. I have never used raita as a dip but I have seen other yogurt-based sauces used as dips so I don’t see why raita cannot be used in this way. If you have tried it as a dip, please let me know!
Today's recipe is for a simple raita: plain yogurt mixed with some ground spices and fresh herbs.
It is tangy, refreshing and is great for tempering more spicy curries. The most simple serving suggestion would be with dhal and rice. Delicious, nutritious and so easy!
Let me know what you think in the comments section below!
Try raita with these other recipes:
Musing of the day: I grew up spelling yoghurt this way but I guess it is yogurt here? When did this happen?
Total time 10 minutes
1/2 cup yogurt (1/3 of big yogurt container)*
1/2 tsp cumin seeds (toasted and ground)**
1/2 tsp chili powder (optional)
1/2 tsp salt or to taste
Handful of finely chopped coriander
Toast and grind cumin seeds.
Mix all ingredients.
*I used normal yogurt in this recipe. If you are using the thicker type of yogurt, you can add milk to thin it out.
**Ground cumin from the store can be used as well.
***Can be chilled for at least half an hour in the refrigerator or overnight as well. Lasts for at least a week in the fridge