Saturday, January 26, 2013

Raita: Indian Yogurt Sauce

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.



2 cups yogurt
1 cucumber
1 green chili
1 tbsp cilantro
1 tbsp mint leaves
1 tomato
1 onion
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafoetida
1 tsp oil
Salt to taste

Recipe Method:

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.

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