We make raita and yoghurt pachadi often at home – they are easy, no fuss dishes that can be served with an Indian meal or used as sauces and dressings for baked and steamed veggies, in wraps, over simple salads etc.
This raita uses carrots, cucumbers or zucchini, and tomatoes for a colourful raita that brings a happy note to the table. The vegetables are just grated or chopped and incorporated into the yoghurt with some chillies, ginger and a tadka. Enjoy! You could sub other vegetables – finely grated cabbage (red or green), or red or green peppers, for example.
Tri Colour Raita
2 carrots, grated
2 tomatoes, chopped
2 cucumbers, grated
2 cups yoghurt
coriander leaves, to garnish
1 tspn cumin powder, to garnish
garam masala (optional)
sea salt to taste
1 tspn mustard seeds
2 green chillies, slit lengthwise
1 cm piece fresh ginger root, chopped
2 tspns ghee or Indian sesame oil
Add the yoghurt to a mixing bowl and add the grated carrot and the tomatoes. Squeeze the excess water out of the cucumber after it has sat for a couple of minutes, and add to the yoghurt too.
Add sea salt to the yoghurt and garam masala (if using), and mix well.
Make the tadka by heating the oil in a small pan or tadka pan, and add the mustard seeds. When they pop, add the ginger and chillies, allow to sizzle for a few moments and then pour the oil and spices over the raita. Stir through the raita.
Sprinkle the cumin powder over the top of the raita and garnish with coriander leaves if desired. Serve cold.