You might be familiar with the more traditional, cucumber variety of this cool, yogurt based accompaniment that is eaten with spicy curries and Indian breads. This version uses a sweet-tart apple (plentiful at my farmers market right now) and combines the nutty texture of coconut and a warm undercurrent of cumin. Raitas are perfect for customizing to your own tastes, so experiment with firm fruits and herbs. If you prefer cilantro to mint; use it. Don’t like coconut? Leave it out. Raita is not only refreshing to the palette, it can be a blank slate upon which to create.
3-4 servings (can easily multiply by 4 to serve 12 people)
- 1/2 cup plain yogurt (whole and organic tastes best)
- 1 Tbsp water
- 1/2 small sweet-tart, firm apple, coarsely chopped (I don’t peel mine.)
- 1/4 tsp dried mint
- 1/4 tsp ground cumin (toast it in a dry pan if you have time)
- pinch salt
- bare pinch cayenne pepper
- 1 Tbsp shredded coconut (I like unsweetened.)
- Whisk together yogurt and water in a bowl until well blended.
- Stir in remaining ingredients.
- Refrigerate at least 30 mins. to blend flavors.