PLAIN RAITA WITH CUMIN AND MUSTARD SEEDS (3 cups)
3 cups whole milk yogurt
1 tablespoon olive oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
3 garlic cloves, finely chopped
2 teaspoons grated ginger
1 Serrano chile, finely chopped
salt and pepper to taste
- Put the yogurt in a bowl.
- In a small frying pan, heat the olive oil over a medium flame. Add the cumin and mustard seeds. When the seeds begin to pop, add the garlic and let it sizzle, without browning, about 10 seconds or so.
- Scrape the contents of the skillet into the yogurt. Stir in the ginger and chile. Season with salt and pepper. The sauce will keep in the fridge for a day or so, but tastes best freshly made. It also makes a good dressing for cucumber salad.
from Davis Tanis, A Platter of Figs