Raita (also spelled raitha) is an Indian condiment based on yogurt (dahi) and used as a sauce or dip. It is similar to a Greek tzatziki or a Turkish cacik sauce.
Traditionally raita is yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying caraway (zeera) along with red mustard (raie) and these mixtures are poured into curd. Vegetables such as cucumber and onions and even fruits like pineapple and raw papaya are used. Raw ginger and Garlic paste, green chili paste and sometimes mustard paste are used to enrich flavor. A popular variety of raitha of northern India is Boondi raitha; tiny balls of fried gramflour, which may taste salty or tikka (spicy). The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good foil for spicy Indian dishes. Raita is also eaten with kebabs. Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with dahi yogurt.
My version of raita is based upon the freshest ingredients you can find at the moment. It is a cool counterpoint for chili, which we will serve for Super Bowl Sunday tomorrow.
2 cups Greek-style yogurt
1 seven-inch long English cucumber, peeled and corsely grated
1 teaspoon kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 tablespoons finely chopped fresh mint
juice from one squeezed lime
Combine the yogurt and grated cucumber in a mixing bowl. Add the course salt, chopped cilantro, chopped mint, and lime juice. Mix well. Cover and chill for at least two hours. It will keep well for three days.
Richard Wottrich
No comments:
Post a Comment