Raita is a common yoghurt-based side dish from North India. This cool dip serves to abate the effects of spicy curries, and is part of any lunch spread in an Indian home or restaurant. Raita is served with flatbreads like parathas and rotis, as well as with white rice.
Traditionally, Raita is made using dahi (plain yoghurt) as a base. I prepared this raita using Laban, a type of buttermilk made from fermented milk. Laban is commonly found in the Middle East and North Africa. It can be bought from stores hailing from the Middle East or supermarkets selling international goods.
Chopped onions are usually part of a raita preparation. Since I have used the sattvic method of cooking, this raita recipe does not include onions.
- 500 ml low fat Laban
- 2 Cucumbers
- 6 small Cherry Tomatoes
- 1 cup Coriander Leaves
- 1 Green Chili
- 1/2 tsp Red Chili powder
- 1/2 tsp Cumin powder
- 1/2 tsp Black Pepper powder
• Wash the coriander leaves well to remove any soil particles.
• Dice the tomatoes.
• Chop the cucumbers.
• Chop the green chili. (Note: You can always add more green chilies if you want the raita to be more spicy.)
• Add the cucumbers, tomatoes and coriander leaves to a serving bowl.
• Add the green chili and powders.
• Add the laban and stir everything together.
• Add water as needed to adjust the consistency. Since, this recipe uses laban as a base, take care not to make the raita runny. When using dahi (plain yoghurt) as a base, you can add more water.
• Add salt to taste.
• Your Raita is now ready to be served! Bon Appetit!