Yogurt, in its many varieties, plays a vital role in Indian vegetarian cuisine. The thali always includes a bowl of dahi, or one of the many sauces made from yogurt. In South India, a spoonful of curd or yogurt always accompanies the rice with sauces and vegetables: the curd is mixed on banana leaves with rice and achar lime marinated in chilli also to mitigate the aggressiveness of the latter prepared spicy. The raita, a kind of salad made of yogurt with infinitely variable ingredients, is especially common in the North of India.
There are several variations of raita: those based on fruit, such as pineapple raita, and those based on vegetables such as carrots or cucumber raita; we have achieved the cucumber raita, one of the most popular and well-known recipes. The recipe is very simple: you cut the cucumber into small cubes and seasoned with natural yogurt creamy, finally the mixture is seasoned with chopped coriander and cumin powder, which give the sauce a unique and unmistakable aroma that evokes flavors of a distant land.
The result you get is a light but flavorful sauce that goes well with Indian food, the taste of fresh raita fact diminishes the taste of Indian cuisine typically rich intense flavor spices like curry. Serve the raita as an accompaniment to chicken curry with rice pilaf or, for those who love intense flavors with the traditional chicken tandoori, click here to see all the Indian recipes to enjoy with this delicious sauce.
The raita is a sauce typical of Indian cuisine popular in India, Bangladesh and Pakistan. The raita is prepared simply with yogurt and spices and is omnipresent on the boards in India, served in small earthenware bowls and used as a condiment or accompaniment to the main dishes of meat and vegetables but also for the Indian bread or rice. The raita is also called tiktaka, dahi or pachadi depending on the area.
In Indian cuisine, there are many ways to prepare the raita, the most common that we can test even in the many popular Indian restaurants is the most simple raita made up only of yogurt or curd fermented sour milk and spices such as cumin, chilli, garlic. But you can do even more complex sauces raita by combining other ingredients, usually legumes, fruits and vegetables, alone or mixed together according to the tastes and seasons.
There are therefore carrot raita, cucumber raita, raita zucchini, pineapple raita, raita of banana, coconut raita, raita and curry of lentils, mint and peanuts, pumpkin and spinach, tomatoes and cumin, mango and ginger and so on. Once ready, the raita can be used as a dressing for salads or combined with chicken meat, the kebabs, dishes based on rice pilaf and vegetables.
2 cups yogurt
1 green chili
1 tbsp cilantro
1 tbsp mint leaves
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida
1 tsp oil
Salt to taste
In a bowl, whisk yogurt and water together until smooth. Add grated cucumber, chopped tomatoes, onions and cilantro.
In a wok, heat oil. Add mustard seeds, hing, mint leaves, cumin seed and green chili and fry for a few seconds. Add to the yogurt. Add salt to taste.
Refrigerate till chilled.
Serve with rice or parathas.