Raita is an essential Indian condiment, a yogurt and vegetable salad that’s usually eaten with meals to cool off the burn of spices. This raita is tart and refreshing and would make a great accompaniment to roasted chicken or fish.
Makes 3 1/2 cups
ingredients
2 cups plain whole-milk yogurt
1 teaspoon ground cumin
1 teaspoon sea salt
2 teaspoons cane sugar
3 medium roma tomatoes, diced into 1/2-inch pieces
1/4 small red onion, diced
1 tablespoon chopped mint
3 tablespoons olive oil
1 teaspoon black mustard seeds
instructions
Whisk the yogurt into a large bowl. Season with salt, cumin, and sugar.
Fold tomatoes, red onion, and mint into yogurt.
Heat the oil in a small saucepan and pop the mustard seeds. Fold into the raita. Serve.
notes & variations
Can be kept in the fridge for up to 2 days. If you notice any water separate from the yogurt (due to the onions and tomatoes), simply drain it off before serving.
Top with 1 teaspoon of lemon juice for added brightness.
Substitute sugar with honey or 1/2 cup of mangoes.
Add sunflower seeds for crunch.
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