Raita
A cooling yogurt condiment used to temper spicy dishes.
Contains common allergens
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Instructions
- 1
Prep the Cucumber: Grate the cucumber using the large holes of a box grater. Squeeze handfuls of the grated cucumber over a sink to remove as much excess water as possible (this prevents the raita from becoming watery).
- 2
Whisk the Yogurt: Place the yogurt in a serving bowl. Whisk it vigorously until it is completely smooth and creamy. If it is too thick, add a tablespoon of milk or water.
- 3
Combine: Fold the squeezed grated cucumber into the smooth yogurt.
- 4
Season: Add the finely chopped mint leaves, roasted cumin powder, black salt (which adds a distinct tangy flavor), and regular salt to taste. Mix well.
- 5
Chill: Cover the bowl and refrigerate the raita for at least 15-20 minutes to allow the flavors to meld and the mint to infuse the yogurt.
- 6
Garnish: Before serving, sprinkle a tiny pinch of chili powder and extra roasted cumin powder on top for visual appeal. Serve cold alongside spicy curries or biryani.
Plan it in Listahan
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