Raita is a popular Indian side meal and condiment made from creamy yogurt topped with panch phoron, a spice mix called Indian five-spice, which is made from a range of seeds such as fenugreek and nigella. For this raita dish, utilizing gradual heat to toast the spices helps the seeds flower in flavor without ending up being bitter. Velvety yogurt gets brightness from the lime juice and a sharp bite from the fresh garlic. There’s revitalizing cucumber in every bite. The toasted spice mixture on top includes a nice complexity and depth to this side meal. Serve this raita as a dip with naan or to accompany square meals like a Chicken Biryani or a Chicken Curry.

Regularly asked questions
How is raita different from tzatziki?
Both raita and tzatziki are yogurt-based sauces that feature cucumbers, the flavors are different. Raita is a meal that’s commonly discovered in Indian cuisine and is made with spices such as garam masala, panch phoron, curry leaves, cumin, and coriander.
Notes from the Food & Wine Test Kitchen
Gradually bringing your spices up over heat enables a more progressive toasting procedure and helps to avoid the seeds from getting bitter. Discover panch phoron, also called Indian five-spice, at the majority of Indian groceries or online at nyspiceshop.com. Fresh curry leaves, a citrusy herb utilized in Indian cooking, are offered at the majority of Indian supermarket or online at angkorfood.com.

Make ahead
Integrate active ingredients in step 1 approximately one day ahead of time; cover and shop in an airtight container in the fridge. Before serving, heat the oil; add the panch phoron, curry leaves, and salt; and pour the mixture over the raita.

Active ingredients
2 cups plain whole-milk yogurt

1 English cucumber, finely chopped (about 1 1/2 cups).

1/2 cup red onion, finely sliced.

2 tablespoons chopped fresh mint.

1 tablespoon fresh lime juice (from 1 lime).

2 garlic cloves, grated.

1 teaspoon kosher salt, divided.

2 tablespoons panch phoron (such as Pure Indian Foods).

1 tablespoon grease.

12 fresh curry leaves.
Stir together yogurt, cucumber, onion, mint, lime juice, garlic, and 1/2 teaspoon salt in a medium bowl. Spoon raita into a serving bowl; reserved.
Combine panch phoron, oil, curry leaves, and staying 1/2 teaspoon salt in a small skillet over medium; cook, stirring constantly, till seeds begin to pop, about 1 minute and 30 seconds. Put spice mix over raita, and serve.

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