Chilli and Red Onion Raita
Raita is a traditional Indian accompaniment, a cooling agent to serve with hot curries. It is also delicious served as a dip with poppadums.
Overview
Chilli and red onion raita is a cooling, yoghurt-based Indian condiment with toasted cumin, fresh coriander, and a gentle heat from green chilli. It provides a refreshing contrast to spicy curries and works equally well as a dip alongside poppadums.
Ingredients
- 1 teaspoon cumin seeds
- 1 red onion (large)
- 1 garlic clove (small)
- 1 fresh green chilli (small, de-seeded)
- 150 ml natural yoghurt
- 2 tablespoons coriander (freshly chopped)
- ½ tablespoon granulated sugar
- salt to taste
Method
- Heat a small pan and dry-fry the cumin seeds for a couple of minutes until they release their aroma, making sure that they do not burn.
- Let the cumin seeds cool for a few minutes, then tip them into a mortar and crush them with a pestle.
- Cut the red onion in half and cut a few paper thin slices as a garnish.
- Chop the remaining onion very finely.
- Crush the garlic, and finely chop the chilli.
- Stir the onion, garlic and chilli into the yoghurt with the crushed cumin seeds and coriander.
- Add the sugar and salt to taste.
- Spoon the raita into a small bowl, cover and chill until ready to serve.
- Garnish with the reserved onion slices and extra coriander before serving.
- This will keep in the fridge for up to 2 days.
Notes
- Dry-fry the cumin seeds over medium heat and watch them carefully, they go from fragrant to burnt very quickly.
- Let the cumin seeds cool completely before crushing, as hot seeds can be difficult to grind cleanly in a mortar.
- De-seeding the chilli keeps the heat mild; leave a few seeds in for more warmth.
- Chill the raita for at least 30 minutes before serving to allow the flavours to meld together.
Serving
Serve with: hot curries, biryanis, spiced lamb dishes, or as a dip with poppadums and flatbreads Temperature: chilled Amount: a small bowl or a few spoonfuls per person as a condiment
Storage
- Keeps in the fridge for up to 2 days, covered or in an airtight container.
- Stir well before serving if the yoghurt has separated slightly on standing.
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