Digestion10 min
Mint and cumin raita beside a spicy meal
A spicy meal sits easier with a cool spoon of raita. Fresh curd, roasted cumin, mint and a little grated ginger make a simple side, not a thick, salty restaurant bowl.
Raita as the cool side
Raita is curd loosened enough to eat with a spoon, not a set cup of sweet yoghurt. Roasted cumin is the usual temper, mint cools the smell, and a little grated ginger keeps it from tasting flat next to chilli.
Ayurveda describes a very spicy plate as something that can stir pitta heat. A small bowl of this raita beside the meal may soothe that heat. It is not a substitute for a doctor if burning, pain or loose stools follow spicy food.
Ingredients
- 1 cup fresh curd
- 1/2 teaspoon roasted cumin
- A few leaves of mint
- A little grated ginger
How to prepare
- Whisk the curd smooth. Add a spoon of water only if it is too thick to spoon.
- Stir in roasted cumin, chopped mint and a little grated ginger. Salt lightly.
How to use
- Serve a small bowl beside a spicy meal, not as a sweet dessert.
- Eat it with the food so the cool spoon meets the chilli.
- Make it fresh. Curd that has stood out in the heat is not pleasant or wise.
Helpful habits
- Roast the cumin just until it smells nutty, then crush it coarsely.
- Chop the mint fine so you do not get a mouthful of leaf.
Precautions
- If curd always loosens your stools, keep the bowl very small or skip it.
- Use fresh curd. Sharply sour, old curd can feel harsh.
- Supportive side dish only, not a substitute for a doctor.
Frequently asked questions
Can I use hung curd?
- A spoon of thick curd can be loosened with water. The bowl should stay a raita, not a slice of cream cheese.
Is this eaten at night?
- Beside the spicy meal is the idea, which for many people is lunch. A large cold bowl late at night suits fewer people.
Can I add sugar?
- No. This raita is savoury, with cumin, mint and ginger.
