Ratna’s Raita

Raita (yoghurt-based relish)

Serves 10 as a meal accompaniment

  • 24-32 oz plain, thick yoghurt
  • 1 English cucumber lightly peeled (leave some skin on) or 2 regular cucumbers, peeled; cucumbers grated on the coarse face of a box grater; save any juice that is created in the grating process
  • 1 teaspoon sugar (more if yoghurt is notably tart)
  • 2 Tablespoons finely chopped fresh green cilantro leaves
  • 1/2 teaspoon rock or ‘black’ salt + ½ tsp. salt (or, substitute 1 tsp. salt)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon cayenne (or to taste)
  • 1/2 teaspoon powdered roasted cumin (bhuna jeera)*

* This is an important ingredient and is easy to make. Heat a small heavy-bottomed pan on med-hi, and put in 4-5 tsp. of cumin seeds. Move the seeds around so that they roast gently but do not burn (turn down heat if necessary). When the seeds are quite brown (the color of my dog Raja, whose photo is attached ;-)), turn off the heat, let the seeds cool. Grind in a spice grinder to a fine powder. Stored in a tightly sealed glass jar, in a cool place, it will keep, and be flavorful for a couple of months. A little longer if kept in a freezer. After that, throw it out and make a new batch (if you get into Indian cooking there are lots of uses for this “bhuna jeera”).

Put the yoghurt in the serving bowl, and with a fork, gently beat in the sugar, the salt(s), black pepper and cayenne until smooth and blended. Add the cucumber and half the cilantro and mix. Cover and refrigerate until ready to serve. Just before serving, taste, adjust seasonings (particularly salt), sprinkle the remaining cilantro and roasted cumin powder on top and serve.

Raita is always made to taste – ranging from quite sweet and bland (as a counterpoint to spicy food, perhaps) to very spicy and pungent (made so with more cayenne, or with finely minced hot peppers). Also, instead of cucumber, one can use a mix of cucumber, onion, tomatoes, shredded carrots, shredded radishes. No two raitas made at home are ever the same.

Many thanks to Ratna Sarkar for this yummy recipe!

Ratna’s dog, Raja, is the color of bhuna jeera.