Raita is a cold dish based on fermented milk. Preferably kefir, which balances the spice intake in a meal. It is tasty, but without being strong and is supposed to cool down when we ingest strong spices that increase the temperature in the body.
CUCUMBER RAITA
150 g cucumber
4 dl kefir
3/4 teaspoon salt
1/2 tsp garam masala
1 tablespoon fresh finely chopped coriander
1-2 tablespoons pomegranate seeds, fresh or dried
1/2 tsp dried mint, methi
Grate the cucumber on the coarse side of a grater. Place everything in a bowl. Save some spices for garnish.
Try it as a dip for vegetables, as a dressing for salads or as an accompaniment to tapas and barbecue. In Indian cuisine, it is often served in a small bowl on a plate. Raita can be made from many types of fruit and vegetables, here is a simple variation that you can easily make. You can also use it with papadam , lentil soup or lamb curry with rice.
However, if you are looking for a simpler or different variation, you can try the one sold in the store. This one is already seasoned and has chickpea flour balls - therefore also gluten-free :)
