KCB 6.17: Mixed Vegetable and Yogurt Salad (Raita)
Mixed Vegetable and Yogurt Salad (Raita)
A raita is an Indian raw vegetable salad, generally featuring one or two main ingredients that float in lightly seasoned creamy fresh yogurt. Raitas are simple to prepare and provide a light, cooling contrast to an elaborate meal. Serve this salad with a meal that contains little or no yogurt.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 5 or 6 persons
• YIELD: Enough for 5 or 6 persons
• 2 tablespoons (40 ml) chopped fresh coriander or parsley
• 2 cups (500 ml) plain yogurt
• 1/3 cup (85 ml) tomatoes, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) raw peas
• 1/3 cup (85 ml) radishes, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) red peppers, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) cucumber, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) celery, cut into 1 cm (3/8-inch) cubes
• 1 tablespoon (20 ml) cumin seeds
• 1 teaspoon (5 ml) fennel seeds
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) cracked black pepper
• 2 cups (500 ml) plain yogurt
• 1/3 cup (85 ml) tomatoes, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) raw peas
• 1/3 cup (85 ml) radishes, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) red peppers, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) cucumber, cut into 1 cm (3/8-inch) cubes
• 1/3 cup (85 ml) celery, cut into 1 cm (3/8-inch) cubes
• 1 tablespoon (20 ml) cumin seeds
• 1 teaspoon (5 ml) fennel seeds
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) cracked black pepper
1. Whisk the yogurt until smooth. Add all the vegetables.
2. Dry-roast the cumin and fennel seeds in a small frying pan over low heat until they turn dark brown. Remove the seeds from the pan and grind them coarsely in a coffee mill. Add them to the salad and toss with the salt, pepper, and chopped fresh herbs. Chill before serving. Serve the chilled raita in small bowls, allowing 1/2 cup (125 ml) per serving.
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