Raita is an excellent tri-doshic topping for rice, curries, dahls and soups, as a dip for samosas, falafels, naan bread or parathas, or as an accompaniment to pretty much anything piping hot, or too bland, salty or spicy that needs a cooling, creamy, flavourful counterpart. Delicious!
1/2 cup plain yogurt (fresh yogurt is always best; wonderful with organic sheep's milk yogurt, or try with goat or soy yogurt)
1/2 cup grated cucumber
2 Tbsp mint, finely chopped
1-2 cloves garlic*, minced
1 Tbsp ginger*, minced
pinch of salt and pepper
Seedless cucumbers work best for this, but if using cucumbers with seeds and tough skin, peel first and scrape out seeds.
Stir all ingredients together. Eat. Enjoy!
*The raw garlic and ginger make this otherwise cooling condiment, spicy and pungent. For a truly cooling raita (also best for Pittas), omit these and keep it simply yogurt, cucumber and mint with just a touch of salt.
FOR INDIVIDUAL DOSHAS
VATAS consume liberally
PITTAS minimize or omit ginger, garlic, salt and pepper
KAPHAS consume in moderation
2 comments:
cucumber raita is my all time favourite.
As cucumber is 1 of my darling fruits thats why i will love to do this recipe.
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