Raita

The yogurt in raita is used as a palate moderator when eating spicy Indian food. If you want a cooling and calming condiment, raita is the place to go.
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  • Level: Easy
  • Total: 15 min
  • Active: 2 min
  • Yield: 6 servings
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Ingredients

1 1/2 teaspoons cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon freshly ground black pepper

2 1/2 cups yogurt

1 small red onion, finely chopped

1 small tomato, finely chopped

2 green chilies (jalapeno or serrano), finely chopped

1/4 teaspoon kosher salt

1 teaspoon mint

1/4 cup cilantro with stems

1 medium cucumber

Directions

  1. In a skillet over medium heat, toast cumin, coriander and peppercorns until fragrant, 2 minutes. Using a spice grinder or coffee grinder, grind the spices. In a medium bowl, combine the spice mixture, yogurt, onion, tomato, chilies and salt. Finely chop mint and cilantro then mix into the raita. Peel and finely chop the cucumber, add to the raita and stir completely.
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