Raita
The Quirky Foodster Team
Ingredients
- Plain yoghurt — 480 g (17 oz)
- Cucumber, grated and squeezed of excess liquid — 1
- Roasted cumin powder — 1/2 tsp
- Chopped mint — 1 tbsp
- Salt — to taste
Method
- Whisk the yoghurt until smooth.
- Stir in the grated cucumber, cumin powder, chopped mint and salt.
- Chill for at least 15 minutes before serving.
Introduction: A cooling yoghurt side dish with cucumber and mint, a classic accompaniment that balances the heat of spicier Pakistani mains.
Cultural Background: Raita is an essential part of the Pakistani table, its cool, tangy character offering welcome relief alongside biryani, karahi and other richly spiced dishes.
Tips: Squeeze excess liquid from the grated cucumber to keep the raita from becoming too watery. Roast the cumin seeds and grind fresh for the best aromatic flavour.
Variations: Add a little grated carrot for extra colour and crunch. Include a chopped chilli for a spicier version.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold side dish and is not reheated.
FAQs:
Q: What is raita typically served with?
A: Biryani, karahi, kababs and other spiced Pakistani dishes, as a cooling accompaniment.
Q: Can raita be made ahead?
A: Yes, it keeps well for a day or two in the refrigerator.
- Plain yoghurt — 480 g (17 oz)
- Cucumber, grated and squeezed of excess liquid — 1
- Roasted cumin powder — 1/2 tsp
- Chopped mint — 1 tbsp
- Salt — to taste
Please log in to leave a comment.