Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan. The closest approximation in western cuisine is a side dish or dip, or a cooked salad.
Raita can be eaten with curries, vegetable dishes, naan or other breads. I like it in sandwiches, with rice and in tacos. Some raita is really meant to be a salad and not a condiment. In this case, increase the amount of fruits and vegetables and decrease the amount of yogurt.
- 1/2 carton yoghurt
- 1/2 teaspoon(tsp) cumin seed,coarsely ground
- salt to taste
- 1/2 teaspoon(tsp) garlic paste
- 1-2 green chillies, freshly ground
- 1/2 cucumber,finely chopped
- 3 stalks of coriander leaves, finely chopped
- pinch of coarsely ground cumin seeds for garnishing
- pinch of red chilli powder for garnishing
- Mix the cumin powder, chillies, garlic, salt and coriander leaves with the yoghurt
- Add the chopped cucumber and mix well
- Garnish with cumin seeds and chilli powder
- Serve with rotlis or naan