Raita is a versatile appetizer. In India, it is served cold and the only ingredient is yogurt and the rest can vary. Raita is served with radish, tomato and herbs, and sometimes with spices. The raita is often made spicy which is said to be the best cooling in hot climates.
2 long cucumbers (300-400g)
250g thick natural yogurt
1 small bundle of herbs (coriander, parsley, dill), 30 g
20 ml vegetable oil
1 tsp. zira seeds
1 tsp. mustard seeds
0.5 tsp. curry powder
pita bread for serving
Step by step recipe
Peel the cucumbers if desired (or leave them with their skins if they are thin) and chop very finely. Chop the herbs with a heavy knife, literally into a paste (sprinkle a little salt to make it easier).
In a small frying pan, heat the oil vigorously, sprinkle in the mustard seeds, after 10 seconds. – Add the zira seeds. Cook for another 10 seconds and remove from the heat, cool quickly.
Mix the yogurt, herbs, cucumbers and oil with the spices. Salt and season with curry powder. Put in the refrigerator for 10 minutes, then serve with tortillas.