Apple Raita
Published January 21, 2014
Fred R. Conrad/The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup plain whole milk yogurt
1 small tart apple, peeled and coarsely grated
1 teaspoon grated ginger
1 serrano chile, seeds removed, finely chopped
¼ teaspoon salt, or to taste
1 tablespoon untoasted sesame oil or vegetable oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 garlic clove, minced
Nutritional analysis per serving
17 grams carbs; 16 milligrams cholesterol; 185 calories; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 350 milligrams sodium; 5 grams protein; 13 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
In a small mixing bowl, stir together yogurt, apple, ginger, chile and salt.
- Step 2
Warm oil in a very small skillet over medium heat. When oil is hot, add mustard seeds and cumin seeds. Let seeds sizzle and pop, then stir in garlic and let sizzle without browning.
- Step 3
Carefully pour hot contents of skillet into yogurt and stir together. Let mixture sit for 5 minutes, then taste and adjust seasoning. Serve at cool room temperature. (May be prepared up to several hours in advance.)
Private Notes
Comments
Raita is great for cooling heat in Indian dishes - so I omitted the chills called for in this recipe. It was spectacular and a perfect pairing to the Winter Vegetable Curry.
This was delicious, made as is, and paired with the winter vegetable curry. I topped everything off with green onions and cilantro. The tartness of the apple played so well against the depth and spicyness of the serrano and the curry. I still love cucumber raitas but this will definitely have a place too!
That looks like mint on top, but it’s not mentioned in the recipe?
Just made this. 2 slight changes. 1) Added 2 tablespoons of sour cream for the richness and a little bit of tartness 2) used Honey Crisp apples instead of Granny Smith and chopped them into 1/4” cubes instead. Came out very good. I am going to try this with ripe bananas. The sweetness cuts through the spineless of the main course (on our case naan and channa masala).
May be prepared several days in advance :)
That looks like mint on top, but it’s not mentioned in the recipe?
You're right, it does look like mint. In the write-up above the recipe it mentions, "Additions may be fresh herbs, toasted spices..." That seems to be what it shows, the recipe is very customizable depending on taste, what you're serving it with or what you have on hand. If you enjoy mint it would be nice on this raita.