Posted by fourclankitchen on January 8, 2010
Yogurt Dip (Raita)
This yogurt concoction is a nearly universal accompaniment to all Indian meals and comes in many regional flavors. The simplest variation involves using whole milk yogurt with some salt and spices. If you don’t have spices, just salt will do. You can also add one or more of the following: raw onions, tomatoes, cucumber and boiled potatoes. A cilantro or mint garnish is nice, but not required. If you add garlic and grated cucumbers to the yogurt, it tastes a lot like Greek Tzatsiki.
- 1 cup whole milk yogurt (I like Brown Cow with the cream top).
- ¼ cup boiled diced potatoes (microwaving is fine), tomatoes, grated cucumber, onions or any combination of these (optional)
- ½ cup clove garlic minced or a pinch of garlic granules (optional)
- Salt to taste (about 1/8 tsp if not using vegetables)
- Fresh ground pepper to taste
- Pinch of paprika
- Pinch of cumin (preferably dry roasted).
- ½ tsp. finely minced cilantro or a pinch of dried mint (optional)
Beat the yogurt with a fork until smooth. Mix in all the other ingredients. Serve with any Indian meal, for example, with chicken with tomatoes and peas.