All right raita Cool, creamy Indian condiment perfect for summer, especially if you start with homemade yogurt By: Romona Goomansingh Posted: 6:00 AM CDT Wednesday, May. 31, 2023

Hey there, time traveller!
This article was published 31/05/2023 (1218 days ago), so information in it may no longer be current.

In the dairy aisle of the supermarket, sweet flavours of yogurt stretch as far as the eye can see — peach, vanilla, raspberry, strawberry, blueberry and more.

Not as widely known or available is the savoury raita, an Indian yogurt — called dahi —combined with vegetables or fruits and herbs and spices.

Whether served alongside rice, roti or parathas, incorporated in lassi drinks, infused into marinades for Indian meat dishes, paired with appetizers, or simply enjoyed as plain yogurt, dahi is synonymous with Indian cuisine.

A yogurt dish is served with almost every Indian meal, because when eating highly spiced foods, it helps to cool the palate. It is a perfect contrast to the heat of many Indian foods.

Making dahi at home is a simple process. To begin, heat 1 litre (4 cups) of whole milk in a mid-sized pot until the milk reaches its boiling point. Immediately remove from the heat and allow it to cool to a lukewarm temperature.

Next, stir in 15 ml (1 tbsp) of yogurt starter. After you make dahi once, you will have yogurt starter for future use. For the first time, you can use plain, natural yogurt (store-bought dahi). The fermentation process involves placing the covered pot on the lowest level of the oven, leaving it untouched with the oven door closed for 10-12 hours with the heat off. (During the summer, you can wrap the pot with a thick cloth or towel and set it aside on the kitchen counter.)

The key to making dahi is keeping the temperature between 37 and 42 C, which is the optimal level for it to set. The mixture should transform from liquid milk to a thick, pudding-like texture. You will have approximately 750 ml (3 cups) of dahi that must be refrigerated in an air-tight container.It will last up to two weeks.

Whole milk is recommended for making dahi, as the richness and thickness of Indian yogurt emerges from the type of milk used.

If you don’t want to make your own, you will find it readily available in mainstream grocery stores; popular brands of store-bought dahi include Suraj, Nanak and Khaas. With this option, making a savoury Indian yogurt dish is easy to create with a few steps.

A raita dish is appealing to the eye and tantalizing to the tastebuds. You can add a variety of vegetables and fruits; typical additions are carrots, bell peppers, radishes, cucumbers and tomatoes. A basic version of the dish is cucumber raita.

Raitas can also include grilled corn or eggplant. If you use cooked veggies, ensure that they are left to cool down before adding them to the dahi. Other options are fruits such as pineapple, pears and apples, which will bulk up the yogurt and add sweetness. A festive take on the dish is pomegranate raita — the jewel-like seeds will beautifully brighten up the dahi. A nuanced version of the dish is boondi raita, which is spiced chickpea flour (besan) puffs added to the dahi.

As with the many sweet flavours of yogurt, there’s no limit — have fun making your own version of raita.

Besides salt, some herbs and spices that can be added to make this savoury yogurt dish fragrant and flavourful are chopped cilantro, mint leaves and green onions, as well as ground cumin, black pepper, red chili powder and chaat masala (Indian spice).

One helpful tip is to add a small amount of sugar to the dish. This addition helps to offset the tangy flavour of the dahi; the salt and sugar complement each other and create an addictive quality. Another suggestion is to add a small amount of milk to the dahi before vegetables or fruits are included. This will slightly thin out the yogurt so it does not become too thick and clumpy. (Do not add water, as it will affect the yogurt’s consistency.)

Dahi is completely natural with no additives or preservatives. It is an excellent source of calcium, and its fermentation process produces probiotics, which are beneficial bacteria that improve your gut health. For vegetarians, it is a sought-after yogurt option, as there is no gelatin, nor other animal-based products, added to dahi.

While dahi is a main complement for Indian cuisine, it can also be a versatile condiment for North American foods. Whether as dips for vegetables, grilled meats and snacks, dressings for salads or as toppings for french fries, burgers and sandwiches, the ideas are endless for this savoury yogurt.

With warm temperatures upon us, this is the perfect time to try cool, colourful, creamy raita. Incorporate it into your lighter summer meals, picnics and barbecues.

Romona Goomansingh, PhD, is an educator, freelance writer and author in Winnipeg.

---

Cucumber and Apple Raita

Prep time: 20 mins.

Serves: 5

500 ml (2 cups) dahi (Indian Yogurt)

¾ English cucumber, unpeeled and grated or chopped

¾ Gala apple, chopped

5 ml (1 tsp), salt, or to taste

2.5 ml (½ tsp) white sugar, or to taste

15 to 22 ml (1-1 ½ tbsp) whole milk

5 ml (1 tsp) ground cumin

2.5 ml (½ tsp) red chili powder, or to taste

7.5 ml (½ tbsp) cilantro, finely chopped

7.5 ml (½ tbsp) green onions, finely chopped

In a bowl, combine dahi, salt and sugar and mix thoroughly.

Add whole milk. Mix well.

Add and mix chopped cucumber and chopped apple to the dahi.

Add and mix ground cumin, red chili powder as well as finely chopped cilantro and green onions to the dahi.

Can serve immediately or place raita in an air-tight container and allow it to chill in the fridge for 1 hour. Dahi, with added vegetables and fruits, can be kept refrigerated for a few days.