Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little too hot and spicy. In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market. You could easily use cilantro instead of the mint, or carrots or papaya in place of the cucumbers. Do you have a favorite raita recipe? Please let us know about it in the comments.
- To slice the mint leaves, “chiffonade” them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end. ** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle. Cucumber, radish, cilantro raita from Herbivoracious Cucumber raita (Perugu Pachadi) - from Sailu’s Kitchen General Chemistry Online: Fire and Spice - an explanation of how milk relieves the heat from chili.
