Raita

Raita

By
From
Leiths How to Cook
Makes
500 ml
Photographer
Peter Cassidy

A cooling yoghurt-based sauce/dip, typically served alongside spicy Indian curries and kebabs.

Ingredients

Quantity Ingredient
1 cucumber
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
pinch asafoetida
1 garlic clove
bunch mint or dill, or half of each
1 spring onion
500g natural yoghurt
salt
freshly ground black pepper

Method

  1. Cut off and discard both ends of the cucumber, then cut it in half lengthways. Scoop out and discard the seeds, using a teaspoon. Grate the cucumber, place it in a sieve or colander and sprinkle with 2 or 3 pinches of salt. Leave for 10–15 minutes to degorge.
  2. Heat the oil in a small pan and add the mustard and cumin seeds, and the asafoetida. Stir for 1 minute, or until their fragrance is released and the seeds begin to pop. Remove from the heat and set aside to cool.
  3. Peel and crush the garlic. Chop enough mint or dill, or a mixture, to give you 4 tablespoons. Finely chop the spring onion, discarding only the very coarsest green part and the root.
  4. Put the yoghurt into a bowl. Squeeze out as much liquid as possible from the cucumber. Stir the garlic, herbs, spring onion and cucumber into the yoghurt.
  5. Add the cooled spiced oil to the yoghurt mixture and stir. Season well with salt and plenty of pepper.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again