A Raita is quite the godsend on occasions. Sometimes I get a little heavy handed with the spice in my Indian curries and end up with in inferno burning in my mouth.
The super cool Raita
Here's a tip! No amount of water is going to help with that situation. You need dairy! Unless you're an American adult-baby who has a glass of milk with dinner you should always serve a yoghurt Raita to accompany the spice.
It's no happy accident that the two work in complete harmony together. Indians figured it our centuries ago. Spice = HOT, Raita = COOL
And it's not just science at play - raita also tastes fabulous. The magic of cucumber (also a cooling agent) and yoghurt is something quite wonderous. Just spoon it over the offending Indian food and it'll knock some of the spice off and taste great along the way.
How to make my Raita
- Put the cucumber and salt in a sieve for 20 minutes to extract the excess water. Put into a clean tea towel and give a firm squeeze to get out much of the water.
- Place in a bowl with the yoghurt and a little more salt.
- In a small pan, heat the oil over a medium/high heat. When hot, add the mustard seeds, and shake the pan a few times. When the seeds start to pop and attack you from the pan, remove from the heat. Cover and let them cool slightly before you pour over the yoghurt and stir in. Sprinkle with cumin and serve.
Nutrition (per serving)
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