Masala Raita is a traditional Indian recipe for a classic yoghurt-based dip that's served with chilli-based dishes and has a cooling effect on the palate. The full recipe is presented here and I hope you enjoy this classic Indian dish of: Masala Raita.
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Classic raitas are Indian (and also South Asian) condiments/dips that are based around yoghurt and which are flavoured with a mix of herbs and spices. Often chillies, cucumbers and onions are mixed in. They typically have a cooling effect on the palate in that the fats in the yoghurt help clear the chili compound (capsacin) that induces the heat sensation of chillies from the palate.
Combine the green chilli, curry leaves, mint leaves and ginger with a little sea salt in a pestle and mortar and mash to a fine paste. Transfer to a cheese cloth or clean cloth then squeeze to extract as much of the juice as possible.
Mix the juice with the yoghurt and transfer to a bowl.
Meanwhile, heat the oil in a pan, add the mustard seeds and cook until they begin to splutter before adding the red chillies and the ground fenugreek. Cook for 1 minute then our over the yoghurt in the bowl. Typically this raita is served with pilau rice.
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