RAITA (INDIAN YOGURT SAUCE)

RAITA (INDIAN YOGURT SAUCE)
Adapted from barbecuebible.com
RAITA (INDIAN YOGURT SAUCE)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from barbecuebible.com

Ingredients

  • 1/2 1/2

    1/2 teaspoon cumin seeds

  • 1 1

    1 pint plain whole milk Greek-style yogurt

  • 1/2 1/2

    1/2 cup sour cream

  • 1 1 1⁄4-inch

    cucumber, peeled, seeded, and cut into 1⁄4-inch dice

  • 1/4 1/4 1⁄4-inch

    ripe tomato, seeded and cut into 1⁄4-inch dice

  • 3 3

    3 tablespoons chopped fresh mint

  • 1 1

    1 jalapeño pepper, seeded and minced (optional)

  • 1 1

    1 clove garlic, peeled and minced

  • 1/2 1/2 to

    teaspoon coarse salt (sea or kosher), or to taste

  • 1/4 1/4

    1/4 teaspoon freshly ground black pepper

Directions

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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