AVOCADO, CUCUMBER AND TOMATO RAITA (Indian yogurt sauce, 6 cups)
3 cups plain whole milk yogurt
2 tablespoons minced fresh coriander
1 teaspoon ground roasted coriander seeds
1 teaspoon ground roasted cumin seeds
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
kosher salt to taste
2 medium-size (¾ pound) cucumbers, peeled, seeded and diced into ½ inch cubes
1 large (½ pound) tomato, halved, seeded and diced into ½ inch cubes
1 small avocado, peeled, pitted, diced into ½ inch cubes and sprinkled with 1 teaspoon lemon juice
sweet or hot paprika
- Place the yogurt in a medium-size bowl. Add fresh coriander, coriander spice, cumin, black pepper and red pepper and mix until smoothly blended. Stir in salt to taste and refrigerate.
- Just before serving, fold in cucumbers, tomatoes and avocado, stirring until just blended. Sprinkle with paprika and serve.
- The raita may be made a day ahead and kept, covered, in the refrigerator.
from Julie Sahni, Moghul Microwave