Raita

Directions

1. 1
   Whisk the yogurt until smooth and creamy.
2. 2
   If it remains thick and stiff, thin it with a little water and continue whisking.
3. 3
   Stir in the sugar, cumin, mustard, and salt, along with any of the combined ingredients that follow.
4. 4
   Stir 1 large cucumber, peeled, seeded, and diced, and 1/4 cup chopped fresh mint leaves into the yogurt.
5. 5
   Season to taste with black pepper and salt if necessary.
6. 6
   Stir 1 large tomato, cored, seeded, and diced, 1 onion, peeled and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
7. 7
   Garnish with 2 tablespoons chopped fresh cilantro leaves and season to taste with cayenne or pure chile powder, like ancho or New Mexico.
8. 8
   Stir 1 cup diced fresh vegetables, like bell pepper, celery, radish, or fennel, into the yogurt.
9. 9
   Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
10. 10
    Stir 1/2 cup cooked, peeled, and diced beets and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
11. 11
    Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
12. 12
    Stir 2 potatoes, cooked, peeled, and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt.
13. 13
    Season to taste with hot paprika and garnish with 2 tablespoons chopped fresh cilantro leaves.
14. 14
    Stir 1 cup cooked or drained canned chickpeas and 1 teaspoon hot red pepper flakes into the yogurt.
15. 15
    Season to taste with black pepper.
16. 16
    A sweet raita, good with very spicy dishes: Omit the sugar and substitute about 1 teaspoon garam masala (page 594) or curry powder for the cumin and mustard.
17. 17
    Add 1/4 cup dried shredded unsweetened coconut and 2 ripe bananas, peeled and not-too-thinly sliced.
18. 18
    Add chopped fresh mint leaves and a little bit of cayenne, or to taste.