Monday, October 15, 2012

Raita (Yogurt Sauce)

Makes 1 cup

The raita is best made with whole-milk yogurt.  I use the Brown Cow brand with a cream top, and I scoop off most of the cream and use it in the sauce.


1 cup plain whole milk yogurt
2 tablespoons fresh cilantro leaves, minced
2 tablespoons fresh basil, minced (fresh mint can be substituted)
1 medium garlic clove, minced (or pressed through garlic press, about 1 teaspoon)
kosher salt - to taste

Combine all of the ingredients in a small bowl.  Season with salt to taste, and set aside for 15 minutes to let the flavors meld.  The sauce can be refrigerated in an airtight container for up to 1 day (re-season before serving if needed).

Note:  This sauce goes nicely with the Tandoori Lamb and Hot and Sour Eggplant recipes.

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