Raita
Raita is served with almost every Indian meal. The word comes from 'rai' (mustard) and 'tikta' (pungent). It's served with biryani, parathas and spicy curries.
A cooling Indian yoghurt side with cucumber, mint and roasted cumin. It soothes the heat of curries and biryani.
Ingredients
Method
Beat the yoghurt in a bowl until smooth.
Squeeze the grated cucumber in a clean tea towel to remove the water, and stir into the yoghurt.
Add the mint, cumin, chaat masala and salt.
Chill for 20 minutes. Top with a pinch of chilli powder to serve.
Squeeze the cucumber well. Otherwise it releases water and thins the raita.
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Serve with
Dishes that go well with Raita
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