Raita
Ingredients
- 2 1/2 cups balkan yogurt, strained
- 1/2 english cucumber, peeled,seeded & diced
- 1/2 onion, diced
- 1/4 large tomatoe or 1 small, seeded & diced
- 3/4 teas crushed cumin seeds
- 1/2 teas salt
- 2 tbls cilantro or mint or more
Directions
- About 4 hours before serving, strain yougurt using nylons streched over bowl, in fridge.
- Add cucumber, onion, tomatoe, cumin, sea salt and cilantro or mint.
- Let sit in fridge for about an hour to develop flavours.
Serving Suggestions:
The purpose of this accompaniment is to cool the palate along side curry dishes but I find it is a favourite dip for nan, pitas or vegetables.
Optional:
Straining the yougurt will make a nice thick dip/accompaniment. If you are pressed for time, omit this step and expect a more watery consistency.
Both cilantro and mint are used in Indian cooking. Most people prefer one over the other.
Crushing the cumin seeds yourself in a mortar & pestle or a coffee grinder (not used for coffee) will produce a fresher better tasting flavour but you can use cumin powder if pressed for time.
