Seared Ginger Raita

Name: Seared Ginger Raita (Adu Nu Raitu)
Yield: Serves 2 to 8.
Cuisine: India
Ingredients: Chopped fresh coriander (cilantro) leaves, for garnish; ½ teaspoon brown mustard seeds; ¼ cup finely julienned peeled fresh ginger; 1 branch curry leaves (about 6 to 10); ¼ cup very finely chopped peeled fresh ginger; 1 to 2 fresh red or green chiles, slit to the stem, or dried chiles, left whole or seeded; Salt to taste; 1 tablespoon peanut oil or sesame oil (not toasted sesame oil); 1 ½ cups plain yogurt, lightly whisked

Adu Nu Raitu

Preparation info

Serves
2 to 8
.

Difficulty
Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

About

This is a raita I love. It has different personalities depending on whether you make it with raw ginger, seared ginger, or a combination of both, which I like best. This is one you can play with.

Ginger raita is wonderful with plain rice or pulaos and biryanis, or with any simply grilled fish or fried shrimp.

Ingredients

1 ½ cups plain yogurt, lightly whisked
¼ cup very finely chopped peeled fresh ginger
Salt to taste

Asia
India

Method

Spoon the yogurt into a 3- to 4-cup mixing or serving bowl. Add the chopped ginger and salt to taste.
Heat the oil in a small pan over medium-high heat. Add the chiles and let them sizzle for a minute. Follow with the curry leaves and when they begin to change color, add th