Updated: Apr 26
Raita is eaten almost every day in most Indian households in India as we believe in the nutritional benefits of yogurt. Raita is served most commonly with biryanis, but is also always part of the Indian table. The varieties of raita are innumerable, their flavors from salty and spicy, to sweet or mild. This simple raita is is beautiful confluence of flavors. It is a touch spicy from the green chilies and finishes woth a sweet pop from the pomegranate seeds. This Raita will pair well with any biryani. A beautiful cookbook of contemporary Indian flavors. The chef has taken a variety of fabulous recipes and presented them in a modern setting, like this raita. I recommend this book to those who want something different on their table.
For more wonderful recipes from this cookbook, click here.
3 cups yogurt, Greek yogurt preferred, whipped smooth
1 green chili, or to taste
1 teaspoon ground cumin
1/2 teaspoon pepper
Salt to taste
1/2 cup mint leaves, 1/2 left whole and half finely slivered
1 cup pomegranate seeds, with some for garnish
Add 1 cup yogurt with the green chili, ground cumin, pepper, salt and the 1/2 cup whole mint leaves to a small blender and purée to a smooth liquid.
Add the rest of the ingredients into the purée and whisk till smooth and mixed well. Ta1ste for salt and heat And adjust as needed. Chill till required.
Serve with some of the pomegranate seeds scattered on top.
As a note: I always hand mix in the ingredients into the yogurt. I find that if I blend them in the yogurt tends to get very runny. If I have to, I purée the ingredients in about a quarter of the yogurt, and then hand mix in the rest. This makes for a creamier and thicker raita.