Best made only a couple of hours in advance. Serve it cool, but not cold. Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads. Yogurt is a favorite base with its clean cooling quality.
2. In a clean bowl blend the onion and cucumber with the chiles and yogurt. Just before serving, fold in the fresh mint or coriander.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”