Photo by Joseph De Leo, Food Styling by Judy Haubert
Raita is a savory, mildly spiced yogurt vegetable or fruit salad. Eaten in small portions alongside a meal to cool off the heat of chiles or spices, raitas also work as palate cleansers. I prefer this light corn raita with chicken or seafood dishes.
This recipe was excerpted from ‘Masala’ by Anita Jaisinghani. Buy the full book on Amazon.
Recipe information
Yield
Makes about 4 cups
Ingredients
2 ears fresh corn
2 cups plain whole-milk yogurt
1 small red onion, minced
3 Tbsp. chopped fresh mint leaves
2 tsp. toasted ground cumin
1 tsp. sea salt
Preparation
Grill or broil the ears of corn for 2 minutes on each side or boil in a large pot of boiling water for 2 to 3 minutes, until crisp-tender. Remove the kernels, placing them in a large bowl, and add the yogurt, onion, mint, cumin, and salt. The raita needs to be stored in the refrigerator and is best used within 2 days.
Reprinted with permission from Masala by Anita Jaisinghani, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Ten Speed Press or Amazon.
Recipe notes
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