Raita (yoghurt Salad)

Raita is a wonderful accompaniment to Indian meals. It balances out the spicy nature of curries. The best part is that it is very quick and easy to make and delicious to eat.

Traditionally raita is made using grated carrots and cumber with roasted cumin seeds and yoghurt. This the way I love to make it every time. However, you can use any vegetable of your choice. You can use a vegetable that can be eaten raw or even cooked, which goes well with yoghurt. Grated green Pawpaw is an example.

Ingredients

1/2 cup Greek style plain yoghurt

1 cucumber - grated

[ small carrot - grated

1 tablespoon cumin seeds

salt to taste

Procedure

Wash and peel the vegetables. You can leave some skin on the cucumber for texture and colour.

Using the medium side of a grater, grate the vegetables into a bowl. Squeeze and remove any excess juices from the vegetables. Roast the cumin seeds on a hot plate. It will become fragrant on roasting. Crush the seeds or grind it using a rolling pin, into a powder. Add this cumin powder to the vegetables.

Add yoghurt and salt to taste. Mix well.

Enjoy with any indian curry or meal.

Optional

You can also add fresh green chillies and coriander if desired.

Tip

If making Raita in advance, do not add salt until you are ready to eat. Adding salt makes the vegetable release water. Add salt when you are ready to eat.