>> Monday, February 16
Raita is an Indian dip served with spicy food as a cooling agent. As this one involves its own chilis, it is also a little spicy, but it still maintains the cool sensation of the yogurt/kefir. Since making it to go with an Indian meal cooked by a friend the other day, I have been addicted to its spicy-cold duality. I now have a jar permanently out at meals to add to salad, today’s risotto, or to dip veggies and bread in.
Vegan Mint Raita
- 2 cups soy kefir, strained, or soy yogurt
- 1 cucumber, peeled
- 1 green chili
- ½ bunch cilantro
- ½ bunch mint
- 1 clove garlic
- Grated zest of 1 lemon
- Ground, roasted cumin seeds*, to taste
- ½ tsp salt
- ½ tsp grated ginger
- Grate the cucumber and add it to the yogurt or kefir
- Finely chop and add the chili, cilantro, and mint.
- Grate in the garlic clove and add the lemon zest, cumin, salt, and ginger.
- Taste and adjust, then cover and let sit in the fridge for at least an hour before serving. It's even better the next day ☺
* Roast about 1 tbsp cumin seeds in a dry skillet over medium-low heat until lightly browned. Grind into a powder and add as much as you like the taste of. It’s strong, so test it as you go.