Vegetable Raita

Punjabi food is known to have a lot of heat. Raita, which is lightly seasoned yoghurt, is the perfect accompaniment to help cool the palate and enhance the flavours of a savoury dish.

2 cups plain yoghurt
1 large tomato (seeded and chopped)
¼ English cucumber (seeded and chopped)
¼ cup cilantro (chopped)
½ tsp black pepper (freshly ground)
¼ cup red onion (chopped)
½ tsp Jaswant’s Kitchen Raita Salt

If the yoghurt is watery drain it in a muslin-lined sieve. In a bowl mix all the ingredients and keep covered in the fridge until needed.

Makes 3-4 servings
Prep Time: 10 min
Cook Time: 0 min

Rounds out a meal nicely

I'm going to aim to make this regularly when I make Jaswant dishes. It rounded out the meal nicely and will take some of the heat away from spicier dishes.

Homemade Raita

I have made this 2 times now & prefer option leaving out the tomatoes and using about 1/2 of a cucumber, whirling 1/2 in the food processor and second 1/2 leaving as chopped pieces.
Just a personal preference - very very good!