Raita spiced yogurt is a very tasty recipe that is a traditional langar favorite. Raita is delicious dip for Indian flatbread such as chapati, or wheat roti, makki (corn) roti, misi roti, and stuffed paratha. This raita recipe with fresh tomatoes and sliced cucumbers is light and refreshing, and goes particularly well with black bean daal and corn roti made with green chilies and onions.

Preparation time: 10 minutes


Servings: About 24 side servings or about a dozen main dish servings.

Raita Recipe Ingredients:

• 6 cups chilled gelatin free yogurt
• 1/4 white onion minced
• 1/4 red onion minced
• 1 green Jalapeno pepper minced
• 2 large tomatoes chopped
• 1 cucumber quartered lengthwise and thinly sliced
• 2 teaspoons crushed toasted cumin seed
• 1/2 teaspoon salt
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon coarse ground black pepper
• 2 - 4 tablespoons fresh whole milk as needed

Garnish:

• Sprig fresh cilantro leaves
• 2 green onions thinly sliced

Preparation Instructions:

When preparing bibek langar for sangat, please follow langar guidelines and keep a meditative mind.

Toast cumin seed in a dry pan over medium heat until seeds darken and begin to crackle and pop. Crush toasted cumin seeds with spice grinder, mortar and pestle, or place seeds in a small bowl and use a small steel cup, or back of spoon and use a grinding motion.to crush seeds until about half of them are coarsely powdered.

Add all ingredients together with gelatin free yogurt in a large (6 quart) bowl.

If yogurt is very thick, thin with milk, one tablespoon at a time, until desired consistency is reached.

Serve:

Garnish raita with cilantro and green onions. Keep raita spiced yogurt chilled until serving time. Serve riata along side daal, vegetable subji and any kind of roti, or rice.

Don't Miss:Langar Food Glossary

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