Indian food can be spicy. That’s putting it mildly. Spice is what gives Indian food it’s excitement. Almost every Indian food fan I meet shares my love of a great buffet of spicy and colorful food selections. Once the meal is over however, those spices and flavors can linger on your tongue, so it’s important to have something on hand that can cleanse away that stubborn heat. To avoid always resorting to sweets, Hubby and I like to keep a yogurt based dish on hand, which immediately cools and refreshes. This dish is known as Raita and is often an accompaniment to meals.
I should preface our recipe by telling you that there are gazillions of raita recipes. This recipe is Hubby’s favorite. It’s a little on the spicy side, with the use of raw onions and a dash of red chili pepper, but you could leave those out if you wish for something spice-free.
HUBBY’S RAITA RECIPE
Makes 2 cups
1/2 cucumber, peeled and finely chopped
1/2 onion, finely chopped
1/4 cup chopped cilantro
1 teaspoon Chunky Chat Masala * available at Indian Grocery Stores
1/8 teaspoon red chili powder
2 cups plain yogurt (we like the Mountain High brand)
1. In a bowl, mix the chopped cucumber, onion and cilantro. Add 1 teaspoon of Chunky Chat Masala, 1/8 teaspoon red chili powder and a 1/2 teaspoon of salt. Stir together.
2. Add 2 cups of thick, plain yogurt (we love the Mountain High Yoghurt brand) and stir until all ingredients are well mixed.