Raita

I just realised that for all the curries that I’ve included on this site I haven’t had much in the way of an accompaniment. Here’s the classic side dish for any spiced up curry. The good old raita. It’s meant to counter the evil curry and offers the best way to cool down the taste buds and leave you ready for more fiery food.

RECIPE:

INGREDIENTS:
450g cucumber (coarsley grated)
1 large tomato (finely chopped)
310ml thick plain yoghurt
1/2 tablespoon vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds

DIRECTIONS:
Put the cucumber and tomato in a seive for 20 minutes to drain off the excess water. Give them a very gentle squeeze then place in a bowl with the yoghurt and some salt to your taste.
In a small pan, heat the oil over a medium/high heat. When hot, add the mustard seeds, and shake the pan a few times. When the seeds start to pop and attack you from the pan, remove from the heat. Cover and let them cool slightly before you pour over the yoghurt and stir in. Sprinkle with cumin and serve.

SERVING:
With some curry, alongside some sliced onions, tomato and cucumber sprinkled with a little garam masala.