Peanut Raita (Yogurt Dip)
By Suvir Saran
Photography by Stephen Klise
Food styling by Elle Simone Scott
Raita is a beloved condiment on the Indian table whose ingredients change according to the season, function and meal. It’s eaten not only for its cooling effect, which makes it great with spicy dishes, but also for the calcium and protein it adds to the meal. This is a basic recipe that you can alter as you like. You can add or subtract ingredients such as grated cucumbers, grated zucchini or summer squash, whole chickpeas, chopped mangoes, raw sweet corn and even minced shallots. Another delicious option is to substitute 1/2 cup chopped fresh mint for 1/2 cup of the cilantro). If the herbs you are using have thick stems that crack when snapped off, then be sure to remove them. If the stems are thin and delicate, you don’t need to worry about carefully separating the leaves from the stems.
- Yield:About 5 cups
- Prep Time:12 minutes
- Cook Time:0
- Total Time:12 minutes
32 ounces plain whole or low-fat yogurt
1/2 cup coarsely chopped roasted peanuts
1 medium tomato, finely chopped
1 medium red onion, finely minced
1 cup roughly chopped cilantro
1/2 jalapeño (seeded and veined for a milder flavor), finely diced
2 teaspoons powdered toasted cumin seeds
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon chaat masala (Indian spice blend)
1/2 teaspoon coarsely ground cracked black pepper
1/8 teaspoon cayenne pepper
Add all ingredients to a large bowl and mix until well combined.
Serve immediately or refrigerate in a covered container for up to four days.