A Cooling Counterpart: India's Creamy Garlic Raita Lahsuni Raita
Details
Cool down your curries with this creamy, dreamy garlic raita. It's a pungent and refreshing yogurt dip that's the perfect counterpart to any spicy Indian meal.
Ingredients
For the Raita
For Tempering (Tadka)
Instructions
In a medium bowl, whisk the yoghurt until it is smooth and creamy.
Stir in the minced garlic, chopped green chilli (if using), fresh coriander, roasted cumin powder, red chilli powder, salt, and a pinch of black salt. Mix everything together well.
For the tempering, heat the ghee or oil in a small pan over medium heat. Add the cumin seeds and let them sizzle.
Add the sliced garlic and the broken dried red chilli to the pan. Sauté for about 30-40 seconds until the garlic turns golden brown and fragrant. Be careful not to burn it.
Pour the hot tempering over the yoghurt mixture. Do not stir it in immediately; let it sit for a minute to infuse the flavours, then gently mix. Chill before serving.
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