Indian Raita

Source

Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

Author Notes

A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Yield: 3 cups

Ingredients

2

c

Yogurt, plain and unsweetened

2

fresh

Scallions with Green Tops, chopped

1

fresh

Jalapeno pepper, de-ribbed and seeded and chopped

1

thumbsized

Ginger root, peeled

1

lg

Garlic clove

1

Cucumber

1

Lime, juiced

Salt

1

T

Cumin seeds

1

T

Black pepper corns

1

Peel the cucumber then remove the seeds with spoon. Pour the yogurt into a bowl and coarsely grate the cucumber. Use a knife to cut any pieces that break off into small strips.

2

Purée ginger and garlic and mix in. Chop the chili and scallions. Reserve some for the decor and mix the rest in. They will provide crunchiness.

3

Heat cumin seeds in a dry saucepan until they smoke, then reduce to a powder with the peppercorns and salt. Add to the raita.

4

Leave at least one hour in the fridge before serving so that the flavors combine.

5

This is an extraordinary accompaniment with a curry or tandori-roasted meats. It provides an explosion of freshness - ginger, garlic, scallions, peppers on a soft, liquid yogurt-cucumber base. Always a success!

Cooking Times

Preparation Time: 30 minutes

Inactive Time: 2 hours

Total Time: 2 hours and 30 minutes