Since I am not blogging regularly anymore, my photography game has fallen off and that has been putting me off of posting anything. I want to document the recipes I make somewhere so I need to not be so picky about the pictures and just get the recipe up. Also once again, Pinterest has made changes and once again, I’ve lost all my notes. I recently found out that I can request all my data and was successful in finding the notes I had written but it’s quite a pain to match the recipe to the pin URL. So I think the best place to keep my notes is either on paper or on my blog.
Growing up in a Hyderabadi household, we never ate raita. Biryani was always eaten with Dahi ki Chutney and all dry dishes were paired with Khatti Dal, rarely Mithi Dal and Maash ki Dal accompanied Kabobs.
My husband is Pakistani so after getting married I was introduced to more Pakistani dishes. My kids (and I) started to love to have Raita with Kababs, Shami, Kheema, Bhuna Gosht and Biryani (although Hyderabadi Biryani is the best with Dahi ki Chutney). I found myself making Raita every week and now have a jar of it in the fridge that gets used up very quickly. I adapted this recipe from Flour and Spice. I’ve left out the mint, used less cilantro, added a little more yogurt and made the garlic optional because sometimes I just don’t want to peel and chop garlic. You can adjust the amount of yogurt to your liking depending on how strong you would like it.
Raita
The perfect accompaniment to all your Indian dishes.
Ingredients
- handful of cilantro (~20 g)
- 1 Serrano green chilli
- 1 garlic clove (optional)
- squeeze of lemon
- slightly less 1/2 tsp salt
- 1/2 tsp ground cumin
- 5 tbsp plain whole yogurt, divided (or more as desired)
Instructions
- Chop cilantro, green chilli and garlic (if using).
- Add chopped ingredients to a grinder with salt, cumin, lemon juice. Grind till a paste. You may need to stop and push down ingredients and grind again.
- Add 1 tbsp yogurt and grind until completely liquid.
- To a bowl, add remaining 4 tbsp of yogurt. Add contents of grinder and mix well. If you would like a milder raita, mix in more yogurt.