Raita is a typical yogurt sauce found at buffets and on Indian restaurant menus. It is also a must have for any main rice dish, such as biryani or pulao. You can serve it with anything, especially if the dish is spicy. We love raita in our home, and I make it quite often. There are many varieties, and they can be plain yogurt or with spices. Here is just one of the types of raita I serve in our house.
- 2 cups yogurt, nonfat or whole
- water, for thinning
- 1/2 tsp roasted then ground cumin seeds
- a pinch of salt
- a splash of lemon juice
- a pinch of red chili powder
- 1/3 cucumber, peeled and deseeded, finely diced
- 1/2 tomato, pulp removed and finely chopped
- 1/4 red onion, finely chopped
- 2 mint leaves, finely chopped
- 1 tbsp coriander leaves, finely chopped
Thin the yogurt out with water to your liking. Add the spices then taste and adjust. Add onions, cucumber, and tomato and stir. Top with mint and coriander. Serve cold.