A raita is cucumber-yogurt sauce used in Indian cuisine as a cooling balance for spicy dishesis a simple preparation made by adding fruits, vegetables or any other thing to beaten curds.are designed to be a cooling counterpoint for spicy dishes. this mint flavoured cucumber raita packs in a load of nutrients and is good for your skin. Raita not only makes the food appealing, but also helps in digestion.A variety of raita of Northern India is boondi raitha, tiny balls of fried chickpea flour, which may taste salty or spicy.
2 cups yogurt
1 cup cucumber, peeled, de-seeded and chopped
1 green chili;
1 tbsp cilantro, chopped
1 tbsp mint leaves (pudina), chopped
1 tomato, chopped
1 onion, chopped
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida (hing)
1 tsp oil
Salt to taste
In a bowl, whisk yogurt and water together until smooth.
Add the chopped tomatoes, onions & cilantro.
In a small wok, heat oil. Add mustard seeds. Once the seeds splutter, add hing, mint leaves, cumin seed and green chili & fry for a few seconds. Add to the yogurt. Add salt to taste.
Refrigerate till chilled.
Serve with rice or parathas.