Sauces are transformative tools in the kitchen- by mastering a few simple recipes and techniques, you can create food that is increasingly delicious, sophisticated, and interesting. In my opinion, this yogurt based raita recipe should be among the first few you stash in your back pocket! This cooling Indian condiment can be used in a variety of ways. Dollop it alongside a spicy curry to take the edge off the heat, spoon it atop grilled meat as a light compliment to rich lamb or chicken, spread a little over some salmon for a combo that can’t be beat, or serve it simply with crudités as a fresh and satisfying appetizer like I did recently for a small gathering. Raita ingredients vary regionally and seasonally, but traditionally it is made with plain salted yogurt, mint and cucumber. Some variations feature fruit and spices. Regardless of what’s inside, all raitas have a cooling quality that contrasts nicely with spicy Indian cuisine. I have adapted this recipe from Nigella Lawson, adding dill and some cumin to a simple yogurt, herb and cucumber mix. It’s so easy to prepare and seems to please just about everyone! You can’t go wrong with this raita!
prep time: 10 min. cook time: 5 min. serves: makes about 1-1/2 cups
1 cup plain Greek yogurt
1/2 tsp salt
1/2 tsp cumin
2 tbsp chopped scallion
2 tbsp chopped cilantro
2 tbsp chopped dill
1/2 cup finely diced peeled cucumber
juice of 1/2 lemon
toasted cumin seeds for garnish, optional
Combine the yogurt, salt, and cumin in a medium mixing bowl. Stir to combine and add the herbs, scallions, and the cucumber and mix again. Transfer to a serving bowl, sprinkle with the cumin seeds if using, and enjoy in anyway you like!