EASY RAITA
Serves: 6 as part of an Indian meal.
Prep Time: 10 minutes Cooking Time: N/A
Dietary Style: Veg. GF.
DF / Vegan Sub: coconut yoghurt.
Raita was the first real dish I learned to make in the kitchen. Mum had to tend to my seasoning for years until I got it right - like all simple dishes, raita leaves the maker nowhere to hide and so getting the balance of contrasts right is crucial. Follow these steps and taste as you go to engage a bit more understanding of how each spice changes the flavour of the one before. For vegans, simple replace the yoghurt with coconut yoghurt and reduce the vinegar by a tablespoon or two. Raita is the perfect cooling accompaniment to Indian meals, or use it as a yoghurt dressing in wraps, with roast meats or drizzle over roast vegetable salads.
Allow the raita to sit in the fridge for a few hours before serving to allow the flavours to settle and mellow.
INGREDIENTS
- 1 & 1/3 cups yoghurt
- 5 tbsp apple cider vinegar
- 1 tsp fine white salt
- 1 tsp cracked black pepper
- 1/3 tsp fine white pepper
- 1 & 1/3 tsp caster sugar
- 1/3 large onion diced
- 2 small tomatoes, chopped
Add yoghurt and vinegar to a bowl and whisk until well combined and the yoghurt texture thins.
Add the rest of the ingredients one at a time in the order listed, tasting as you go to get a feel for the development of the dish and the way in which spices work in relationship to each other.
Refrigerate for a few hours to allow the flavours to settle.
Serve cold from the fridge.