Apple Raita

By David Tanis

Apple Raita
Fred R. Conrad/The New York Times
Total Time
15 minutes
Rating
5(175)
Comments
Read comments

Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish. Simple to prepare, it is basically seasoned yogurt. Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.

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Ingredients

Yield:About 1½ cups
  • 1cup plain whole milk yogurt
  • 1small tart apple, peeled and coarsely grated
  • 1teaspoon grated ginger
  • 1serrano chile, seeds removed, finely chopped
  • ¼teaspoon salt, or to taste
  • 1tablespoon untoasted sesame oil or vegetable oil
  • ½teaspoon black mustard seeds
  • ½teaspoon cumin seeds
  • 1garlic clove, minced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

93 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 2 grams protein; 175 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    Warm oil in a very small skillet over medium heat. When oil is hot, add mustard seeds and cumin seeds. Let seeds sizzle and pop, then stir in garlic and let sizzle without browning.

  3. Step 3

    Carefully pour hot contents of skillet into yogurt and stir together. Let mixture sit for 5 minutes, then taste and adjust seasoning. Serve at cool room temperature. (May be prepared up to several hours in advance.)

Ratings

5 out of 5
175 user ratings
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Comments

Laura

Raita is great for cooling heat in Indian dishes - so I omitted the chills called for in this recipe. It was spectacular and a perfect pairing to the Winter Vegetable Curry.

ng

This was delicious, made as is, and paired with the winter vegetable curry. I topped everything off with green onions and cilantro. The tartness of the apple played so well against the depth and spicyness of the serrano and the curry. I still love cucumber raitas but this will definitely have a place too!

Zaphelps

That looks like mint on top, but it’s not mentioned in the recipe?

HanTran

May be prepared several days in advance :)

Zaphelps

That looks like mint on top, but it’s not mentioned in the recipe?

JayKaye

You're right, it does look like mint. In the write-up above the recipe it mentions, "Additions may be fresh herbs, toasted spices..." That seems to be what it shows, the recipe is very customizable depending on taste, what you're serving it with or what you have on hand. If you enjoy mint it would be nice on this raita.

Libby

I have an abundance of wonderful tart apples from the CSA. I wasn't cooking a spicy dinner so I modified the recipe: doubled the apples, used the hot pepper I had (pablano) and a little less (Greek) yogurt. Didn't have black mustard seeds, only brown. Very tasty.

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