This is the raita that I recently served with the basic yellow split pea dal and with other dishes for a wonderful Indian meal. You may be familiar with raita that features cucumber but give this one a try. It’s lovely in many ways and despite the various levels of heat from the ginger and chiles, the flavors are mellow.
This raita recipe comes from my friend, Niloufer King, the award-winning author of My Bombay Kitchen. When I watched her make this amazing yogurt mixture, I could not believe the amount of ginger that she used. Raw ginger flavors the yogurt but the star is the seared shreds of ginger, which contribute a sweet heat and wonderful texture to the yogurt.
As soon as I tasted the raita, I wanted to make it myself. It instantly became a regular in my kitchen. I hope it becomes one in yours too!