In western cuisine we have condiments such as mustard or horseradish sauce to give traditionally mild flavoured meals such as roast meat or ham a bit of zest. In southern and eastern Asian cuisine, where spicy dishes such as curries are standard fare, something that offsets the heat of the spice is required. One way of doing this is with raita in its many forms. Essentially yoghurt or sour cream with a few additions such as mint or cucumber, raita is the ideal accompaniment to any spicy meal.


½ cup plain unsweetened yoghurt.

1 spring onion, finely chopped.

½ cup cucumber, peeled and chopped.

½ cup freshly chopped mint.

1 tsp dry roasted cumin seed.

1 squeeze lemon juice.

Salt to taste.


Mix all the ingredients together in a small bowl, cover and refrigerate until needed.

Yield: about 1 cup.

%d bloggers like this: