Raita is commonly served with spicy South Asian dishes. It typically has a base of yogurt and cucumbers but there is some flexibility in herbs and spices used. Its purpose is to add a bit of cooling balance to the meal.
Ingredients
SERVINGS: 4 Serving(s)
- 1 medium cucumber, peeled and diced*
- ½ teaspoon salt
- ½ teaspoon maple syrup
- ½ teaspoon ground white pepper
- 1 cup yogurt
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon black or brown mustard seeds
- 1 teaspoon finely minced fresh mint or cilantro (optional)
Instructions
Spread the cucumber on a towel on a cutting board. Sprinkle with salt and allow it to drain for about 10 minutes. Whisk the maple syrup and pepper into the yogurt and set aside.
Heat oil and seeds in a small frying pan until seeds start to pop. Pour warm oil and seeds into yogurt and mix well. Add the cucumber, and the mint or cilantro if desired. Mix everything well.
* Alternatively, substitute zucchini or yellow squash for the cucumber, without peeling. In either case, leave the seeds in.
