Mustard and honey raita makes good food great!
Mustard and honey raita is one of my all time favourite raitas.
It goes with almost every British Indian restaurant (BIR) style meal.
Try this flavoursome mustard and honey raita with poppadoms or samosas and you’ll know what I’m talking about. This creamy raita is so full of bright and tangy flavours and it only takes about ten minutes to prepare.
The different uses for this mustard and honey raita…
The raita is also tasty used in other ways. I have used it to marinade cubed lamb and chicken for barbecues. Let the meat marinate for a couple of days for amazing results.
I have also used it instead of plain yoghurt in naan recipes. Simply substitute the mustard and coriander raita when asked for plain yoghurt and prepare to be amazed at the flavour of your fresh naans.
This recipe is different. It will make people take notice. It will leave them begging for more.
Make this raita your own…
Use this recipe and add or omit what you like. If you don’t like coriander, for example leave it out.
You can also spice it up some by adding more chillies.
If you prefer a thinner raita, stir in a drop of milk.
You can make this raita a day in advance.
No need for last minute preparation. Just store it in the fridge until ready to serve.
If you like this mustard and honey raita, you might like to try it with one of the following…
Homemade Naans on the BBQ
Chicken seekh kebabs
Lamb seekh kebabs
Mustard and Coriander Raita
- 250ml (1 cup) Full fat plain yoghurt
- 2 tbsp vegetable oil
- 1/2 tsp turmeric
- 1 tbs black mustard seeds
- 10 fresh curry leaves (optional) Don't use dried curry leaves for this recipe
- 3 tbsp finely chopped coriander (cilantro) leaves
- 1 green bird's eye chilli (more or less to taste), finely chopped
- 1 tbsp honey
- 1 tbsp garlic and ginger paste
- Juice of one lime
- Salt to taste
- In a bowl, whiske the the yoghurt until creamy smooth. Set aside.
- Pound the chilli and chopped coriander leaves a little in a pestal and mortar. Then add this with the honey and ginger and garlic paste to the whisked yoghurt.
- Now, in a small saucepan, pour in the two tablespoons of vegetable oil. Heat over medium heat and then add the mustard seeds. When they begin to pop, pour in your 1/2 teaspoon of turmeric and the curry leaves if using.
- Pour the hot oil over the yoghurt mixture and whisk again so that the yogurt doesn't curdle. The raita will turn a light green colour. Check for seasoning and sprinkle with salt to taste.
I hope you enjoy this mustard and honey raita. If you do try it, please leave a comment. I’d love to hear from you.
Saturday 21st of April 2012
hi dan having to watch calories so just painted the pan with oil to cook the mustard seeds worked well and was delicious