Raita is a must have yoghurt sauce that is relished especially with Biryani and pulao. Do try this version of mine where I tempered with panch phoron (Bengali five spice mix), dry red chili and onion. This is then poured over the yoghurt and it is that simple. A pinch of panch phoron powder to the end product gives this dish an added flavour. Very delicious, relish it with pulao, biryani, plain steamed rice or any Indian bread.
- 1 cup yoghurt
- 1/2 cup water
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. oil
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
- 2 dry red chilies, broken into half
- 1 onion, sliced
- 1 tsp. coriander leaves, chopped
- a pinch of red chili powder
- a pinch of panch phoron powder (opt)
Whisk the yoghurt, water and salt. Heat oil and temper with whole dry red chilies and panch phoron.
After it stops spluttering, add the onion and turmeric powder. Fry till light brown and switch off the flame.
Pour this tempering over the yoghurt and mix well. Garnish with coriander leaves, a pinch of red chili powder and a pinch of panch phoron powder (opt). Enjoy as a side dish with pulao, Biyani or plain steamed rice.