Classic Raita
Raita is a yogurt-and-cucumber-based condiment known for its ability to balance the heat from spicy curries and rice dishes like biryani, explains Palak Patel, food blogger and author of the cookbook The Chutney Life. “I always spoon raita right next to whatever curry I’m eating, as I love the juxtaposition of flavors when it hits my tongue," Palak says. "Hot, cool, tart—all of it!”
Palak says there are many variations of raita but appreciates a dependable classic recipe like this one. Besides enjoying it with traditional meals, raita makes an excellent dip for crudités. And it’s a great addition to a feast during Diwali, also known as the Festival of Lights. Rai na kuria (ground mustard seeds) add a peppery flavor that is unique to raita. You can find it at South Asian markets or online. Alternatively, grind whole mustard seeds with a mortar and pestle.
Ingredients:
- 3 Persian cucumbers
- 1 small carrot, peeled and finely grated
- 2 Thai green chiles, finely chopped (use 1 if you prefer less spice)
- 1/4 cup (3/4 oz./25 g) chopped fresh cilantro
- 1 cup (8 fl. oz./240 ml) plain whole-milk yogurt
- 1/4 tsp. rai na kuria (ground mustard seeds)
- 1/2 tsp. salt
- 1/4 tsp. black salt or 1/2 tsp. chaat masala
- 1/8 tsp. red chili powder
- 1/8 tsp. freshly ground black pepper
- Pinch of sugar
- 1/4 tsp. ground cumin
Directions:
Shred the cucumbers on the small holes of a box grater. Use your hands to squeeze out the excess water and discard it. Put the cucumbers in a bowl and add the carrot, chiles, cilantro, yogurt, rai na kuria, salt, black salt, chili powder, black pepper, sugar and cumin. Stir to combine well. Let sit for about 30 minutes to allow the flavors to meld, then serve. Makes 1 1/2 cups (12 fl. oz./360 ml).
Pro Tip: If you plan on preparing this in advance, be sure to make it just a couple hours ahead of time. If it sits too long, the carrot and cucumbers will release too much of their liquid, making the raita watery.
Adapted from The Chutney Life by Palak Patel (Abrams, 2023)
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