Raita

Raita is commonly served with spicy curries or alongside dishes like Biryani, such as this Egg Biryani I made for Bahrain. It helps cool down the meal and adds creamy texture to any Indian (or Indian-inspired) meal.

Raita

1/2 cup yogurt
1/2 cucumber, diced
1 small tomato, diced
1/4 tsp salt
1/2 tsp sugar (optional)

optional additions: diced red onion, finely chopped mint or cilantro, cumin powder

1. Whip yogurt in a medium bowl with a fork or whisk.

2. Add remaining ingredients and stir to combine. Refrigerate to keep chilled until ready to serve.