Raita

A cooling yogurt condiment studded with crisp cucumber, fragrant cumin, and fresh herbs. This refreshing side is the perfect counterbalance to spicy Indian dishes.

Ingredients

• 2 cups plain yogurt (whole milk or low-fat)
• 1 medium cucumber, grated and squeezed dry
• ½ tsp roasted cumin powder
• ¼ tsp salt
• 0.13 tsp black pepper
• 0.13 tsp red chili powder (optional)
• 2 tbsp fresh mint, finely chopped
• 1 tbsp fresh cilantro, chopped

Method

1. Grate the cucumber on the large holes of a box grater. Squeeze the grated cucumber firmly in a clean kitchen towel or your hands to remove excess water.
2. In a bowl, whisk the yogurt until smooth.
3. Add the squeezed cucumber, roasted cumin powder, salt, black pepper, and chili powder if using. Mix well.
4. Fold in the fresh mint and cilantro. Taste and adjust seasoning.
5. Chill for at least 15 minutes before serving to let the flavors meld. Serve alongside biryani, kebabs, or any spicy curry.

Chef's note: To make boondi raita, replace the cucumber with 1 cup of store-bought boondi (tiny fried chickpea flour balls) soaked in warm water for 5 minutes and squeezed dry. Raita can be made up to a day ahead and stored in the refrigerator.

Nutrition per serving

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• Dal Tadka
• Palak Paneer
• Chicken Biryani
• Chana Masala
• Tandoori Chicken