It's simple and easy to make. Serves as a dip if it's thick. Perfect for beating the heat and aiding the digestive system during hot summer days.
1 medium Roma tomato minced
1/2 medium white onion julienned
2 small Persian cucumbers cut into thin strips
Yogurt 6-7 tbsp
2 tbsp fresh cilantro chopped
Salt 1 tsp optional
1 tsp mustard
1 broken dried red chilli
1.5 tsp coconut oil
Mix together the tomatoes, cucumbers and onions in a bowl. Add the yogurt, salt and again mix. Add little water to dilute the yogurt. Raita is not too watery, usually thick to semi thick.
In a small saucepan, warm the oil and toast the mustard, then the red chillies and garnish the raita. Serve with fresh cilantro.
Can be refrigerated too before serving.
Serves as an excellent side with pilaf or just plain rice.
You can add finely chopped mint instead of cilantro. Another variation is to add thin strips of pineapple. Or mix in pomegranate arils.
Comments
Post a Comment