Raita should be the Indian word for “versatile” because this simple yogurt dish can be a sauce, dressing, or dip. We suspect that someone once said to themselves: “I wonder what I have in the fridge that I can mix with this leftover yogurt?” And so raita was invented. Our version combines crunchy onion with the sweet and tart taste of tomato. Adjust the heat level as you wish.
Makes 1 1/4 cups (310 mL)
Ingredients
- 1 large tomato, seeds removed, cut in medium dice
- 1 medium onion, cut into 1/8-inch (3 mm) slices
- 1 green serrano or bird’s eye chili, seeds removed, finely chopped
- 1 cup (250 mL) plain yogurt (not low-fat)
- 1/4 cup (60 mL) fresh mint leaves, loosely torn
- 1/2 teaspoon (2.5 mL) toasted ground cumin
- Fine Himalayan black salt (kala nanak), to taste (optional)
- Fresh cilantro leaves (optional)
Directions
- In a medium bowl, combine the tomatoes, onions, chilies, and yogurt. Add the mint and cumin, and the black salt to taste. Stir to combine.