No Indian meal is complete without a dish of raitha on the table. Raitha is a yogurt-based condiment that can be as simple as yogurt seasoned with spice, or it can have a variety of vegetables, fruit, or even chickpea fritters (called boondi) stirred into it. This is the most classic version; it includes crisp cucumbers and is gently spiced with a touch of chaat masala. This raitha is best alongside biryani and other meat and rice dishes.
Why It Works
- Full-fat yogurt adds richness to the tart condiment.
- Chaat masala adds heat, tang, and aromatics in one shot.
- A touch of sugar balances out the heat and acid.
- Yield:Makes 2 cups
- Active time: 15 minutes
- Total time:15 minutes
- 1 cup full-fat yogurt (8.2 ounces; 230g)
- 1 Thai green chili, minced (about 2g)
- One 1-inch piece fresh ginger, peeled and grated finely (about 6g)
- 1 1/2 teaspoons chaat masala (see note)
- 1 teaspoon sugar
- 3/4 teaspoon kala namak (Himalayan black salt) (see note)
- 1 cup coarsely grated peel-on cucumber (4.3 ounces; 120g)
- 1/4 cup (15g) chopped fresh cilantro leaves and tender stems
In a medium bowl with a flexible rubber spatula, stir together the yogurt, Thai green chili, ginger, chaat masala, sugar, and black salt. Fold in the grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.