In Indian cuisine, raita is served as a cooling accompaniment to fiery curries and other spicy dishes.
| 2 1/2 | cups | plain yogurt* |
| 1 4-inch | piece | Enghish cucumber, chopped** |
| 2 | tablespoons | chopped fresh mint |
| 1/4+ | teaspoon | Kashmiri chili powder*** |
| 1/2 | teaspoon | ground cumin |
| 3/4 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| ~ | sprigs | fresh mint or cilantro for decoration |
| *Look for preservative-free yogurt, which has a milder, more mellow flavor.** English cucumbers are not bitter like other varieties in supermarkets. If you cannot find the English type, be sure to peel away the bitter cucumber skin before chopping.
*** Available from online vendors or your local Indian grocery store. Indians love this blend for its mildness, and use it for coloring dishes. If Kashmiri chili is not available, substitute ground cayenne. |
1. Place the yogurt into a medium mixing bowl and whisk until creamy.
2. Add the cucumber, mint, chili powder, cumin, salt, and pepper, and mix well.
3. Place in a decorative serving bowl and sprinkle some chili powder in the center of the raita. Use a knife to spread the powder outward in an informal design.
4. Decorate with fresh mint or cilantro and serve.
NOTE: Make the raita several hours before serving and let the flavors meld before serving.
