Raita
Photo: Miansari66, Public domain
Raita is a cold yogurt and cucumber side that sits next to spiced Indian dishes to calm the heat. The fat in the yogurt softens the bite of chili in a curry, while squeezed cucumber and fresh mint keep each mouthful clean and cool. It takes a few minutes to stir together, needs no cooking, and the optional raw onion adds a sharp edge if you want one.
Instructions
Grate the cucumber, then squeeze it in your hands to press out the excess liquid. Discard the liquid so the raita stays thick.
Stir the squeezed cucumber into the plain yogurt until it is evenly mixed.
Add the chopped mint and cilantro, along with the onion if you are using it, and stir them through the yogurt.
Season with salt, adding a little at a time and tasting as you go. Coarse salt is the preferred kind.
Sprinkle a little ground cumin over the top. Add a dusting of chile powder as well if you want some color and mild heat.
Refrigerate the raita until it is thoroughly chilled, and serve it cold.
Make it personal.
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