After such a humongous meal like the pernil, one feels the need to go healthy and organic and all that. This is why I was tempted for some Raita. Raita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes. I'm using Tyler Florence's recipe. Thank you!
Ingredients
- 2 pints thick yogurt (recommended: Greek yogurt)
- 1/2 bunch cilantro leaves, chopped
- 1 teaspoon cumin seed
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 cucumbers, peeled, seeded and chopped
- 2 tablespoons chopped mint leaves
- Extra-virgin olive oil, for drizzling
Directions
Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.
