Raita Recipe

Method3 steps · about 10 min

1. 1

   Step 1: Wash the cucumber, optional onion (2 to 4 tablespoons) or shallot, chilies and coriander; discard the rinse water. Peel the cucumber if desired, then chop the vegetables and herbs. Use ½ tsp ready roasted cumin powder, or toast ½ tsp cumin seeds, cool and crush. If using unroasted powder, dry-roast it gently over low heat until aromatic. Reserve part of the prepared cumin for garnish.

   Uses ½ cup cucumbers (English / Persian / Japanese / Indian) · 2 to 4 tablespoons onion (or shallots fine chopped, optional) · 1 to 2 green chilies (serrano peppers, deseeded & chopped) · 1 tablespoons coriander leaves (fine chopped cilantro) · ½ teaspoon cumin powder (or cumin seeds (optional, read notes)) · vegetable/herb rinsing water; discard

2. 2

   Step 2: Whisk 1 cup chilled plain yogurt with ¼ tsp salt. Stir in the chopped vegetables and herbs and part of the prepared cumin. Taste and add extra salt if needed. Stir in a little extra yogurt if you prefer a looser consistency.

   Uses Part of the prepared ½ tsp cumin supply; reserve the remainder · same washed/chopped supplies, optional onion omitted if not chosen · 1 cup chilled plain yogurt · ¼ tsp initial salt · extra salt only to taste mixed raita · separate extra yogurt only if needed for consistency

3. 3

   Step 3: Garnish with the remaining prepared cumin or a little optional black pepper. Serve chilled; biryani, pulao, kebabs or paratha are optional accompaniments.

   Uses same yogurt/vegetable/seasoning batch · The cumin left from the prepared ½ tsp supply · optional black pepper garnish, as desired