Ingredients:
- 2 cups plain yogurt
- 1 medium cucumber, grated
- 1 medium carrot, grated
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoon cumin seeds, roasted and crushed
- 1/2 teaspoon red chili powder
- Salt to taste
For Tempering:
- 1 tablespoon oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 2-3 curry leaves
Source: www.delish.com
Instructions:
- In a mixing bowl, whisk the yogurt until smooth and creamy. If the yogurt is too thick, you can add a little water to achieve the desired consistency.
- Add the grated cucumber and carrot to the yogurt. Mix well to combine.
- Sprinkle the roasted and crushed cumin seeds, red chili powder, and chopped mint leaves over the yogurt mixture. Add salt according to your taste preference.
- Stir all the ingredients together until well incorporated. Your raita base is ready!
For Tempering:
- Heat oil or ghee in a small pan over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add a pinch of asafoetida (hing) and curry leaves. Sauté for a few seconds until fragrant.
- Pour this tempering over the raita mixture and give it a gentle stir.
Chill and Serve:
- Refrigerate the raita for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve the Pakistani raita as a refreshing side dish with biryani, pulao, or any spicy curry.
- Garnish with extra mint leaves and a sprinkle of roasted cumin seeds if desired.
Enjoy the Coolness and Flavor:
Pakistani raita is the perfect accompaniment to balance the richness of spicy dishes. Its cool, creamy, and tangy flavors combined with the crunch of grated vegetables make it a delightful addition to your meal. Whether it’s a hot summer day or a festive occasion, this raita is sure to please your taste buds and provide a refreshing contrast to the flavors of Pakistani cuisine.