Raita or yoghurt-based dip
This cooling yoghurt-based condiment can be paired with biryanis or breads
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 6 |
1 ½ cups (375ml) yoghurt
Salt to taste
½ tsp red chili powder
½ tsp cumin powder
1 tsp ginger garlic paste
½ tsp black pepper
Garnish:
3 tbsp tomato, chopped
3 tbsp onion, chopped
3 tbsp cucumber
1 tbsp coriander leaves, chopped
1. Prepare the garnish first: chop the tomato, onion and cucumber and set aside.
2. Mix all the remaining ingredients together until well blended: 250 gm yoghurt, salt, red chili powder, cumin powder, ginger-garlic paste and black pepper. Add half of the garnish and stir in well.
3. Pour into a serving bowl with the remaining garnish arranged on top and serve well chilled.
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