Traditionally raita is designed to cool down your mouth after you eat anything spicy. Mine how ever does both. I love to use this version with almost anything.
With my kababs, biryani, pilaf or with your with your Sunday roast.
Raita is also traditionally not very sweet. But mine has sweet and heat.
Ingredients
- 1 cup plain yogurt
- 1 medium sized shallot
- 2 to 3 Thai chilies or chili de arbol or chile serrano
- 1/2 cup of cilantro
- 1/4 teaspoon toasted cumin
- 1/2 to 1 teaspoon sugar
Directions
- In a bowl light beat the yogurt and add in the cumin and sugar. Beat lightly until the sugar is dissolved.
- With a mandoline slicer cut the shallot or shallots in a thin circular form. Feel free to cut thinly with a knife if you don’t have a mandoline. Also, feel free to cut in different shapes as well if circular is not your jam.
- Rough chop the cilantro and cut thai chilies relatively thin and add everything to the yogurt and give it a good stir and you’re done!
