Summer Vegetable Raita
4 servings
35 minutes
Raita is a refreshing dish from Indian cuisine made with summer vegetables, perfect for hot days. It features crunchy veggies: young cabbage, spinach, sweet peppers, and juicy cherry tomatoes that harmonize with spices. Mustard and cumin seeds release their flavors in the heat, filling the dish with warm aromas of Eastern spices. Natural yogurt with curry makes raita creamy and refreshing, while parsley adds a light spicy note. Traditionally served chilled, it complements spicy Indian curries and hot flatbreads beautifully.
1
Finely shred the cabbage, cut the spinach leaves and sweet pepper into strips, and halve the cherry tomatoes. Place all the vegetables in a salad bowl.
- Young (spring) cabbage: 100 g
- Fresh spinach leaves: 1 bunch
- Bell pepper: 100 g
- Cherry tomatoes: 100 g
2
In a dry hot pan, roast mustard and cumin seeds until they start to crackle (about a minute).
- Black mustard seeds: 0.3 teaspoon
- Cumin seeds: 0.3 teaspoon
3
Prepare the dressing: add mustard seeds and cumin to chilled yogurt along with a pinch of curry. Mix the dressing with vegetables, add parsley leaves to the raita, and salt to taste. Serve chilled.
- Black mustard seeds: 0.3 teaspoon
- Cumin seeds: 0.3 teaspoon
- Plain (natural) yoghurt: 1 glass
- Curry powder: pinch
- Parsley: 2 sprigs
- Coarse salt: pinch
