Vegetable Raita with Tempering
Equipment
- whisk
- bowl
Ingredients
- 250 About one cup plain yogurt
- 1 Persian cucumber, chopped into small pieces
- ½ medium red onion, finely chopped
- 2 medium tomatoes, cut, scoop the juicy pulp and chopped into small pieces
- ¼ tsp sea salt
- ¼ tsp ground cumin
- 2 tbsp cilantro, and/or mint finely chopped
- Black pepper or chili powder as needed
Tempering
- 1 tbsp any neutral oil
- ⅛ tsp hing also called asafetida
- ½ tsp cumin seeds
- 1 sprig fresh curry leaves, about 8
- 1-2 dry red chillies, optional
- ¼ tsp mustard seeds
- ⅛ tsp turmeric, optional
Instructions
- Chop all the vegetables into small pieces.
- In a medium bowl, whisk together the yogurt, water/milk as needed to thin little and, sea salt. whisk lightly. (the consistency should a little thicker than crepe batter. Stir in the chopped vegetables and chopped cilantro, reserving some for garnish. Taste and adjust seasoning; salt to taste, cumin, and black pepper or red chili if you like it with a little heat.
Tempering
- Heat a small sauce pan. Warm the oil. Add the mustard seeds, cumin seeds and allow them to crackle and pop for a few seconds.
- Next add the asafetida, curry leaves and again allow to crackle and slipper around for a few seconds. Now add optional turmeric, dry red chillies, and hing. Sizzle for a few more seconds.
- Pour the entire content on the raita mixture. Mix well and serve.
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