Raita is served to cool the effect of hot curries. Cucumber and mint raita are the most common. There are many
variations to this dish and the one given below is probably the most popular and easy one.
Preparation time: 10 minutes
- Yoghurt – 500 gm
- Water – 100 ml
- Salt –1 teaspoon or to taste.
- Red chilli powder – 1/2 teaspoon
- Sugar – 1 teaspoon
- Crushed cumin seeds, roasted – 1 teaspoon
- Coriander, freshly chopped – 1 small bunch.
- Onion, finely chopped – 1 medium
- Tomato, finely chopped – 1 medium
- Cucumber, finely chopped – ¼
- Mint - 1/2 teaspoon (or 6 leaves finely chopped.)
- Place the yoghurt in a large bowl and whisk gently. Add water to it and whisk again to remove all lumps. Carry on
whisking until you are left with a thin yoghurt mixture.
- Add salt, chilli powder, sugar, cumin seeds and mix well. Then add the chopped coriander, onion, tomato, cucumber,
mint to it and mix gently.
- Keep in the refrigerator for half an hour and serve chilled with any hot curry or simply on its own.
Add grapes, walnuts and banana slices to the yoghurt mixture and fold gently before the bananas turn brown. Add
sugar, salt and ground cumin and mix together.
Serve Raita chilled! Just before serving, sprinkle cumin seeds, chilli powder or paprika for taste!