Goan Tause Tomat Raita
Goan Style Cucumber and Tomato Yogurt Dip/Condiment
Submitted By: Taz
Ingredients:
2 Cups Plain Yogurt (Dahi
/
Dai)
3 Roma Tomatoes (Tamatar
/
Tomat) - diced
1 Fresh Green Chile (Hari Mirch
/
Tanrni Mirsang) - seeded and diced
1 Large Cucumber (Kheera
/
Tause)* - peeled and roughly grated
3 Tbs Red Onion (Pyaz
/
Piyavu) - small diced
½ tsp Cumin Seeds (Jeera
/
Jeren) - roasted and ground
½ tsp Black Peppercorns (Kali Mirch
/
Mirsang) - roasted and ground
Kosher Salt (Namak
/
Meet) to taste
Pinch of Granulated Sugar (Chini
/
Sakkar)
-OPTIONAL-
2 Tbs Fresh Coriander Leaves (Dhania Patta
/
Voli Kothambi) - rough chopped
Preparation:
- Peel and grate your cucumber and place in a fine mesh sieve - Set aside to drain away some liquid until needed
- Place small dry skillet over medium-low heat - Add cumin seeds and peppercorns and toast for until fragrant (apx 2 minutes)
- Remove from heat and allow to cool for a minimum 10 minutes
- Transfer toasted ingredients to a clean coffee grinder, spice mill, or mortar and pestle and grind into a fine powder
- In a medium, nonreactive bowl, add the yogurt and whisk until smooth
- Add the grated cucumber, diced tomato, diced chiles, granulated sugar, and roasted/ground spices and fold until thoroughly combined
- Adjust seasoning with salt to taste
- Cover and place in the refrigerator for at least 1 hour before serving (overnight for best results) to allow flavors to meld
- Serve as a cold soup, a starter salad, with bread or crackers as a snack, or alongside spicy dishes as part of any Goan/Konkani or Indian meal to 'cut the heat'
*
Can substitute 1 large English cucumber (Kakri) - no need to peel
