Apple Raita

This David Tanis recipe is a cooling condiment for a fiery curry. Try it with your favorite Indian dish, slather it on flatbread or eat it with roasted vegetables or chicken. It pairs well with Indian Fresh Apple Pickle.

Ingredients:

  • 1 cup plain whole milk yogurt

  • 1 small tart apple, peeled and coarsely grated

  • 1 tsp ginger, grated

  • 1 serrano chile, seeds removed, finely chopped

  • 1/4 tsp salt

  • 1 TBS untoasted sesame oil or vegetable oil

  • 1/2 tsp black mustard seeds

  • 1/2 tsp cumin seeds

  • 1 garlic clove, minced

Directions:

  1. In a small bowl stir together the yogurt, apple, ginger, chile and salt.

  2. Warm the oil in the smallest skillet you have over medium heat. When the oil is hot, add the mustard and cumin seeds. Sizzle the seeds until they begin to pop. Stir in the garlic, let it begin to sizzle and remove from heat before it starts to brown.

  3. Pour the hot oil, seeds and garlic into the yogurt mixture. Stir well. Let it sit for 5 minutes. Taste and adjust seasonings. Serve at room temperature.