While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. Try it alongside this Chile-and-Yogurt-Marinated Grilled Chicken. This recipe is from Gunpowder, an Indian restaurant in London.
Ingredients
Makes about 3 cups
½
1
1
3
3
1
1
⅓
Preparation
-
Step 1
Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef’s knife; set aside for serving.
Step 2
Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
Step 3
Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and ⅓ cup cilantro; season with salt.
Step 4
To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.