Raita (Indian Yogurt Sauce)Steven Raichlen
Serve with Tandoori Lamb with Hell’s Fury Hot Sauce.
Raita (Indian Yogurt Sauce)
- Yield: Makes 3 1⁄2 cups; enough to serve 6 to 8
- 1/2 teaspoon cumin seeds
- 1 pint plain whole milk Greek-style yogurt
- 1/2 cup sour cream
- 1 cucumber, peeled, seeded, and cut into 1⁄4-inch dice
- 1/4 ripe tomato, seeded and cut into 1⁄4-inch dice
- 3 tablespoons chopped fresh mint
- 1 jalapeño pepper, seeded and minced (optional)
- 1 clove garlic, peeled and minced
- 1/2 teaspoon coarse salt (sea or kosher), or to taste
- 1/4 teaspoon freshly ground black pepper
Step 1: Heat a dry skillet over medium heat. Add the cumin seeds and toast until fragrant, 2 minutes. Let cool, then transfer to a mixing bowl. Add the yogurt and sour cream and stir to mix. Stir in the cucumber, tomato, mint, jalapeño, if using, garlic, salt, and pepper. You can serve the raita right away, but it will taste better if you let the flavors meld in the refrigerator for 10 to 15 minutes. Serve it the same day you make it.
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