Local Heart, Global Soul

June 13, 2013

Step-by-Step Indian Cooking Lesson: Raita ( An Easy Yoghurt Accompaniment to Spicy Indian Dishes)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

This easy yogurt and cucumber dish makes a refreshing accompaniment to many of the spicier Indian dishes.

We were advised by our Indian cooking teacher that grating the cucumber  by hand with a grater gives a far better result than using a food processor.

Raita (Yoghurt Accompaniment)

1 Cup yogurt, (whisked until smooth)
¼ – ½ cucumber (grated)
½ onion (grated or minced)
4-5 teaspoons sugar
1 teaspoon salt (or to taste)

1 teaspoon chili powder (optional) if possible use Kashmiri mirch powder (a chili powder that gives better taste and colour)

1 teaspoon roasted jerra  (Cumin) powder
handful of fresh coriander (roughly chopped)

Even though it’s a simple recipe I have still made step-by-step photographs of the process.

Method:

Whisk the yogurt until it’s completely smooth.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Coarsely grate half of a cucumber into the yoghurt. Our teacher washed the cucumber and grated it with the skin still on.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the minced onion…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add a little water … not too much, this is the consistency you are looking for…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

If using add the chili / Kashmiri mirch powder …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

… and the roasted cumin powder (our teacher roasts this herself)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Sprinkle  coriander leaves over the mix. The chili, cumin powders and coriander are not  folded into the mixture because the dish presents better with the coriander etc on the top like this.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

The final mixtures should be thick but still runny. Keep in the fridge until served.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Note: Raita goes well with Chicken Tikka Masala, most snacks e.g. samosa, kebabs, (as a dip etc), saffron rice, peas pulao, biriyani and so on. Due to it’s cooling effect it is often served with hot spicy dishes. Can be kept in the fridge for a couple of days without loss of taste.

Kiwi’s personal  notes: this was delicious. I would prefer to make it at home with less or no chili simply because other dishes would already be spicy, but even with the Kashmiri mirch powder in it and I’m not too used to heat, this was really ok.

3 Comments »

  1. Guess who is gonna reproduce this one over the weekend?
    Yeah, that’s right, me!!
    I could smell the roasted cumin and cilantro, delicious.
    Thanks!

    Comment by Doggy's Style — June 13, 2013 @ 10:15 am | Reply

    • Doggy, you are most welcome!
      Let me know how you go. Add a heap of the fresh coriander (cilantro), I’m making this soon for a family party but will omit the chilies then.

      Comment by kiwidutch — June 14, 2013 @ 5:36 pm | Reply

  2. […] by Doggy’s Style — June 13, 2013 @ 10:15 am | Edit This […]

    Pingback by Competition Result: Did YOUR Comment Have The Winning Ingredient? | Local Heart, Global Soul — July 18, 2013 @ 1:01 am | Reply


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