Yogurt Raita

Lynne Rossetto Kasper Sally Swift

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.

Ingredients

1 large red onion, cut into 1/4-inch dice
1/2 large cucumber, peeled, seeded and cut into 1/2-inch dice
salt
1/2 to 2 whole fresh serrano or jalapeno chiles, seeded and minced
2-1/2 cups plain yogurt (organic preferred)
1/3 tight packed cup fresh mint or coriander leaves, torn

Instructions

1. Toss together the onion and cucumber with about 2 teaspoons salt in a medium bowl. Let stand 30 minutes. Drain and press the pieces dry. The onion should taste mild.

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.

Categories:

Condiments/Chutneys Ethnic

Tags:

chiles

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, four Clarion Awards (2007, 2008, 2009, 2010) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.

Sally Swift is the managing producer of The Splendid Table. Before coming to the show, she worked in film, video and television including stints at Twin Cities Public Television, Paisley Park and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.