Thursday, February 14, 2008

Easy raita

I like Indian curries best when accompanied by fluffy rice and raita. Here is a recipe for the latter, to go with the recipe for a basic curry that I posted a while back. I don't know whether this is how Indian cooks would make it, but it's an incredibly simple way to make a delicious raita that will do the trick every time. This makes enough for two people.

1 small container plain yogurt, or around 1 cup
1/2 medium cucumber
1 tbs. water
1/8 tsp. salt
1/8 tsp. ground cumin
fresh cilantro, chopped

Optional additions: ground coriander, black mustard seeds, chopped fresh mint

Peel the cucumber, cut it in half lengthwise, and scoop the seeds out with a small spoon. Dice the cucumber: cut the two pieces into long strips, line the strips up, and cut them crosswise to make small even pieces. In a bowl, combine the yogurt, salt and cumin. Add enough water to achieve a desirable consistency (it shouldn't be too gloppy or too runny - with non-fat yogurt, that usually means about 1 tbs.). Add the diced cucumber, mix well, and sprinkle with cilantro.

That's it! Now that was five minutes well spent.

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