Yogurt Raita With Chile and Mint
Published August 6, 2013
Fred R. Conrad/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups plain whole milk yogurt
1 teaspoon grated ginger
1 tablespoon finely diced red chile, like Fresno or red jalapeño
½ teaspoon salt
1 teaspoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
2 tablespoons chopped mint
Nutritional analysis per serving
10 grams carbs; 24 milligrams cholesterol; 141 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 1 gram fiber; 457 milligrams sodium; 7 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put yogurt in a bowl. Stir in ginger, diced chile and salt.
- Step 2
Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.
- Step 3
Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.
Private Notes
Comments
This was delicious. I have a ceramic ginger grater, so I did not get any of the ginger fibers. I let the hot oil and seeds cool off to lukewarm as I was afraid the yogurt would curddle.
3 to 4 Thai bird’s eye peppers
This was delicious. I have a ceramic ginger grater, so I did not get any of the ginger fibers. I let the hot oil and seeds cool off to lukewarm as I was afraid the yogurt would curddle.