Shahi Raita Recipe
Shahi Raita
'Royal' Yogurt and Mixed Vegetable Dip/Condiment
Submitted By: Taz
Ingredients:
2 Cups Plain Yogurt (Dahi)
½ Cup Carrot (Gajar) - grated or diced
1 English Cucumber (Kakari)* - grated or diced
2 Roma Tomatoes (Tamatar) - seeded and diced
2 Tbs Fresh Pomegranate Seeds (Anar Dana)
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
¼ tsp Cumin Powder (Jeera)
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
-OPTIONAL-
2 Tbs Roasted Unsalted Peanuts (Mungphali) - chopped
Preparation:
- Grate (a food processor makes easy work of this) or dice your carrot and cucumber, seed and dice your tomatoes, and chop coriander fine - Set aside
- Place yogurt, cumin powder, lemon juice, and salt and pepper to taste (apx ½ tsp each to start) in medium nonreactive bowl and whisk until smooth
- Add grated carrot and cucumber, diced tomato, pomegranate seeds, coriander leaves, and peanuts (if using) and fold until thoroughly combined
- Can serve immediately OR, for better flavor, cover and chill in refrigerator for 4-6 hours (overnight for better results) to allow flavors to meld
- Serve alongside spicy dishes to ‘cut the heat’, as a side/dip for chaat, or eat 'as is' with naan or chapatti
*
Can substitute 1 large 'common' cucumber (Kheera) peeled and seeded if desired
