These raita recipes are from Camellia Panjabi's most excellent "The Great Curries of India."

There are a million kinds of raita. They are very easy to make - don't feel bound to any one recipe - follow your star. Use plain yogurt, either low-fat or whole. You need to whisk or whip the yogurt. If you use whole yogurt, add a little water and whisk it in.

Basic Raita

Whisk yogurt with salt, pepper and cumin powder. Add chopped cilantro leaves if you like. Cucumber, either shredded or diced very tiny, is often added.

Cucumber Raita

Whisk the yogurt. Add a little water if desired. Add the cucumber, salt, pepper, cumin powder and sugar. Mix well. Put into a serving bowl and garnish with paprika and cilantro leaves.

Marianne Mueller
Last modified: May 27, 2005