Yogurt Sauce

Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

Raita—the classic Indian yogurt sauce—can be spruced up with grated radish, carrot, or cucumber, but I like this plain version.


  • 3 cups whole-milk yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons


Put the yogurt in a bowl. In a small frying pan, heat the olive oil over a medium flame. Add the mustard and cumin seeds. When the seeds begin to pop, add the garlic and let it sizzle, without browning, about 10 seconds or so.

Scrape the contents of the pan into the yogurt. Stir in the ginger and chile. Season the sauce with salt and pepper. The sauce will keep in the fridge for a day o