Indian Raita is a topical thing! You are just thinking? OK. The refreshing yoghurt-based vegetarian dip is reminiscent of a blend of spicy sauce and salad and is incredibly flexible with the ingredients. I would say that comes in the fast and spontaneous kitchen but very strong contrary, right? So.
Traditionally, raitas in Indian cuisine are usually served as a flavorful "counterbalance" to curries, dals (lentils) and other main courses. Or with some pickled vegetables to make fluffy bread. There are very refreshing-mild, sweet, sour or really sharp variants. The Indian dip may contain, for example, fruits or vegetables, sometimes herbs, a single spice or a complex mixture of a dozen spices. My Indian Raita made of potatoes, yoghurt and chickpeas is also fully compatible with the non-Indians - namely very refreshing, excitingly spicy and only reservedly spicy. And of course it is very simple. It is obvious!
Incidentally, Raita is also very well suited for the clever use of the remaining food: There are still one / two scoops left over from the last meal? A small rest cucumber? Half a tomato? Fantastic! In the yoghurt - and you've already conjured a really delicious and inexpensive leftover meal. Of course you can also cook the ingredients extra fresh. Then it's best to make a larger amount and keep it in the fridge for just about any occasion. For most of the time, the delicious stuff is much faster than you think anyway.
Raita is a really exciting partner to many different dishes and occasions: Treat yourself to a large bowl of fresh flatbread to your favorite series as a simple and healthy dinner on the sofa. Serves Raita in small bowls as a dip to hearty food, as a side dish for grilling, as a topping for your next bowl or salad dressing. Simply great. Raita is just a topical thing. I think I said so.
Have it delicious! ღ
PS: If you like original Indian, then make your new favorite raita, the coconut roti - fast and simple Indian pan-bread without yeast. A little dream!
Indian raita made from potatoes, yoghurt and chickpeas
Ingredients for two glasses à 500 ml:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 dried chili peppers (eg peperoncino)
- 240 g boiled chickpeas
- 1 boiled potato, diced
- 500 g yoghurt, creamy
- 1 red onion, finely chopped
- 1 tbsp tamarind paste (from Asiaregal)
- 1 tsp sugar, honey or maple syrup
- salt
That's how it works:
Fry the cumin, coriander and chili peppers over medium heat in a non-stick pan until well tolerated. Finely grind in a mortar, blender or smoothie maker.
Rinse chickpeas from tin or glass in a sieve under running water and drain well.
Peel the potato and finely dice.
Stir in a large bowl of yoghurt with ground spices, chickpeas, potatoes, onion, tamarind paste and sugar / honey / maple syrup. Season strongly with salt.
Refrigerate for 30 minutes before serving.
Tip:
The roasting and grinding of the spices brings the great and authentic taste. If you do not feel like it, you can also use a ready-made Indian spice mixture. But then please do not take yellow Currypilver, but rather some Garam Masala (which gets in well-stocked supermarkets, in Asialaden and quite often also in the Arabian greengrocer).
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