(Indian yogurt condiment)
Makes about 2 cups
- Yogurt -- 1 1/2 cups
- Salt -- 1/2 teaspoon
- Garnish (see variations) -- as needed
- Mix yogurt with salt and your choice of garnish below. Serve well chilled.
- Boondi Raita (Chickpea Ball Raita): Make the batter from the pakora recipe. Drip the batter through the large holes of a grater into hot oil and fry until browned. Remove with a slotted spoon, cool and stir into the raita along with some chopped cilantro.
- Kheera Raita (Cucumber raita): Peel, seed and grate 1 cucumber. Toss with a little salt, let set 5 minutes, then squeeze out excess water. Mix into yogurt with 1 tablespoon of minced onion and some chopped cilantro.
- Kela Raita (Banana Raita): Toast 1 tablespoon of mustard seeds in a dry skillet over medium flame until the seeds start to pop. Remove and cool. Stir into yogurt along with 1 ripe, cubed banana and some chopped cilantro. Good with South Indian dishes.
- Pudina ka Raita (Mint Raita): Stir 1/2 bunch chopped mint, 2 tablespoons of minced onion and 1 minced chile pepper into the yogurt.
- Other possible additions: roasted cubes of eggplant; toasted curry leaves; chopped tomatoes; toasted, grated coconut; cooked cubes of potato; chopped cooked spinach; blanched, grated beetroot (nice pink color); grated carrot. Add some roasted cumin seeds or a pinch of garam masala to any raita for a little more flavor.
- A little milk or cream can be added if you like a thinner raita.