Face it. Raita recipes are always RIGHT. I don’t think there’s any wrong to make them. I have not written an actual recipe. Just a list of suggestions for you to mix and match as you see fit. Think of it as an old-school Chinese restaurant menu pick one from column A, one from column B, one from column C, one from column D and so on.
- 2 cup Greek yogurt
- One cup of:Tomatoes, diced
- Granny Smith apples, diced
- Cucumber, peeled and diced, degorged
- Mango, peeled and diced
- Peach, peeled and diced
- Beets, peeled, cooked and diced
- 2 Tablespoons or more to taste of chopped herbsMint
- Vietnamese mint
- Italian flat parsley
- 1/4 cup or more to taste of diced
- Red onions
- Vidalia onions
- 1/2 teaspoon or more to taste of gratedLime zest
- Lemon zest
- Orange zest
- Toast in a dry frying pan and add your choice of1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- Finally addSea salt
- Freshly ground black pepper
- In a medium bowl, mix together ingredients and serve.
I don’t like to add actual curry powder to raita since I prefer it provide relief for the curry. If I were making a piece of fish and serving raita on the side, I would consider adding some garam masala to it.