Mustard and yogurt raita makes good food great!
This is one of my all time favourite raitas. It goes with almost every British Indian restaurant (BIR) style meal.
Try this flavoursome mustard and coriander 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 that anyone trying it will think you’ve slaved for hours. It only takes about ten minutes to prepare.
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.
Isn’t it nice how it’s so often the simple things that make food so good! This recipe is different. It will make people take notice. It will leave them begging for more.
- 250ml (1 cup) Full fat plain yoghurt
- 2 tablespoons vegetable oil
- ½ teaspoon turmeric
- 1 tablespoon mustard seeds
- 10 fresh curry leaves (optional) Don't use dried curry leaves for this recipe
- 3 tablespoons finely chopped coriander leaves
- 1 tablespoon honey
- 1 tablespoon garlic and ginger paste
- Juice of one lime
- Salt to taste
- In a bowl, mix the yoghurt, chopped coriander leaves, honey and ginger and garlic paste.
- Using a fork, whisk the yogurt mixture so that it becomes very smooth and creamy.
- 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 ½ 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.