Raita

Ingredients:

• 2 cups (480g) plain yogurt
• 1/2 teaspoon (3g) roasted cumin powder
• 1/4 teaspoon (1g) red chili powder
• 1/4 teaspoon (1g) black salt
• 1 medium cucumber (150g), peeled and grated
• 1 medium tomato (100g), finely chopped
• 1 small onion (50g), finely chopped
• 2 tablespoons (8g) fresh coriander leaves, chopped
• 1 tablespoon (15ml) lemon juice
• Salt to taste

Instructions:

1. In a large mixing bowl, whisk the yogurt until smooth to remove any lumps.
2. Add the roasted cumin powder, red chili powder, black salt, and regular salt. Mix well to combine.
3. Gently fold in the grated cucumber, chopped tomato, and chopped onion into the spiced yogurt.
4. Add the lemon juice and mix until all the ingredients are well incorporated.
5. Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
6. Transfer the raita to a serving bowl.
7. Garnish with freshly chopped coriander leaves before serving.

Notes:

Raita can be served chilled or at room temperature. It pairs well with biryanis, pulaos, or any spicy Indian dish. For a variation, try adding grated carrots or pomegranate seeds. Store leftover raita in an airtight container in the refrigerator for up to 2 days.