Raita is served with most Indian meals. Traditionally, Indian food is eaten with your fingers, and raita is mixed with rice to make both easier to scoop. I like a slightly spicy, flavorful raita, but a mild version is perfect for serving with spicy curries.
Course: Side Dish
- 1/2 c plain thick yoghurt
- 1/2 cucumber
- 1 medium ripe tomato
- 1 clove garlic finely chopped or pressed
- 1/4 t salt
- 1/4 t cumin
- 1/8 t cayenne pepper or substitute paprika for a mild raita
Peel and then cut the cucumber in half lengthwise and use a teaspoon to scrape out the seeds. Slice or quarter the cucumber. Dice the tomato fine.
Stir all ingredients together in a small bowl and serve directly.