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Yoghurt raita
Serves 4 Sauces and accompaniments
Ingredients
- 430g plain full-fat yoghurt
- 60g red onion, chopped
- 40g tomato, chopped
- 2½tsp sugar
- ½tsp salt, or to taste
- 1½tbsp oil
- 1tsp mustard seeds
- 3–4 dried red chillies
- 8–10 fresh curry leaves
Method
Whisk the yoghurt and 5tbsp water in a large bowl until smooth. Add the red onion, tomato, sugar and salt. Mix well and set aside.
Heat the oil in a small pan over a medium heat and add the mustard seeds. Once they begin to crackle, add the dried chillies and curry leaves. Mix and sauté for 4–6 seconds, then immediately pour the hot seasoning over the whisked yoghurt and mix well.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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