Refreshing, cooling, and so amazingly flavorful. Like lassi there are a million and one combinations to be made. Nothing is better than cooling the spiciness of a curry with raita.
Nearly every lunch and dinner in Punjab includes raita and some form of roti, rice, or parantha. There are sweet raitas (which I really can’t stand) to raitas with: mint, cucumber, tomato, onion, potato, boondi, and the list literally goes on forever.
Plain Raita
Difficulty: EasyServings
servings
6
Prep time
10
minutesCooking time
0
minutesIngredients
4 cups plain yogurt (avoid fat free or low fat)
1.5 cup cold water
1 tbsp whole jeera (cumin), ground
1 tbsp chili powder (optional)
1/3 bunch dhaniya (cilantro), chopped finely
Black pepper, to taste
Salt, to taste
Directions
- Whisk yogurt till smooth.
- Whisk in water. If you’d like the consistency to be a little thinner add additional water.
- Whisk in cilantro, pepper, and salt.
- Garnish with cumin.
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