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Masala Raita

Masala Raita is a traditional Indian recipe for a classic yoghurt-based dip that's served with chilli-based dishes and has a cooling effect on the palate. The full recipe is presented here and I hope you enjoy this classic Indian dish of: Masala Raita.

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

6

Rating:

Tags : CurryChilli RecipesSauce RecipesSpice RecipesHerb RecipesMilk RecipesIndian Recipes

Classic raitas are Indian (and also South Asian) condiments/dips that are based around yoghurt and which are flavoured with a mix of herbs and spices. Often chillies, cucumbers and onions are mixed in. They typically have a cooling effect on the palate in that the fats in the yoghurt help clear the chili compound (capsacin) that induces the heat sensation of chillies from the palate.

Ingredients:

240ml set Greek-style yoghurt
1 green chilli
1 stem curry leaves (leaves only)
3 fresh mint leaves
1 small piece of ginger, peeled
1 pinch ground fenugreek seeds
2 large dried red chillies
1/4 tsp brown mustard seeds
1 tbsp coconut oil
120ml water
sea salt, to taste

Method:

Combine the green chilli, curry leaves, mint leaves and ginger with a little sea salt in a pestle and mortar and mash to a fine paste. Transfer to a cheese cloth or clean cloth then squeeze to extract as much of the juice as possible.

Mix the juice with the yoghurt and transfer to a bowl.

Meanwhile, heat the oil in a pan, add the mustard seeds and cook until they begin to splutter before adding the red chillies and the ground fenugreek. Cook for 1 minute then our over the yoghurt in the bowl. Typically this raita is served with pilau rice.