Raita is a healthy spiced yogurt and cucumber companion to cool hot curries but works equally well as a dip. My secret ingredient is dry roasted sesame and cumin seeds-now you all know it;).
- 1 pot of organic yogurt
- 5-6 inches or half of an organic cucumber grated coarsely (non organic may have a waxy coating on the nutritious skin)
- 1/4 to 1/2 t sea salt to your taste
- 1/2 to 3/4 t freshly ground black pepper to your taste
- 1/2 to 3/4 garam masala
- 1/4 to 1/2 t smoked paprika
- 1/2 to 3/4 t each sesame and cumin seeds
- 1 T chopped green herb of your choice: for authentic raita add coriander, for a Greek edge add mint, chives or just add parsley( a clove of crushed garlic and 2 T parsley turn it into a good sauce to go with fritters)
- for decoration a sprinkle of red chili powder or smoked paprika or cayenne, garam masala, black pepper, sesame and cumin seeds and 2-3 coriander leaves.
- Place a dry frying pan on gas and let it get hot.
- Add the cumin seeds and sesame seeds into the hot pan and toss the pan around to brown the seeds without burning. They will start to pop.
- Empty the seeds into a clean dry plate and allow to cool, while you prepare the yogurt.
- Grate the cumber
- Empty yogurt into a bowl and whisk
- Add the cumber and mix
- Add the salt, pepper, garam masala, paprika, cumin and sesame seeds(reserve a few for decorating the top).
- Add the chopped coriander
- Transfer to your serving dish and decorate the top with a sprinkling of
- garam masala
- black pepper
- sesame seeds
- cumin seeds
- a sprig of coriander
The cucumber can be diced instead of grated. Also you can try adding cubed avocado, cubed tomatoes and spring onions. This trio is a great combination when served with curries!