Recipes – № 37
This is a simple, yogurt-based condiment. It adds a cooling and refreshing touch to many Indian dishes. Try it with dal, kohlrabi curry or tandoori-style grilled chicken.
Yogurt is the key ingredient in raita and the quality of the yogurt will greatly affect the quality of the raita. Look for a good balance of acidity and creaminess. My favorite in the NYC area is to combine Hawthorne Valley Farm’s fantastic cows milk yogurt (refreshingly sour, but not overly so, the best I’ve had in the US) with a mild sheep’s milk yogurt (for additional richness and a slightly funky hint of sheep). Stay away from tasteless non-fat or low-fat yogurt.
Serves 8 as a condiment
1 cup plain whole milk yogurt
3/8 tsp ground cumin
½ cup fresh cilantro leaves
½ cup fresh mint leaves
Green or purple chili (any varieties) to taste (optional)
¼ cup peeled, grated cucumber (optional). If the seeds are tough, remove them prior to grating
1 tsp olive oil
Fine sea salt (about 1 tsp)
Finely chop cilantro and mint leaves. Stir all ingredients other than the chili together in a small bowl. Remove the seeds and membranes from the green chili(es) and chop finely. Add chili and more salt to taste and serve.
Add a comment