Tomato Ginger and Green Chile Raita provides a cooling contrast to the spiciness of the other East Indian dishes. Some recipes refer to it as a condiment or even a salad. Generally raita is seasoned yogurt most often including raw or cooked vegetables but sometimes is made with fruit.
Green Chile Raita
As the name implies this Tomato Ginger and Green Chile Raita has green chiles. Anaheim chiles are not always easy to find so I often use green pepper as I did in this photo. Just use what’s available. The overall combination of cilantro in the yogurt, tomato with chiles on top, and the warm, spicy mixture of ginger and mustard seeds is magic.
Your Recipe Collection
I think it’s helpful to create a system to keep tried and true recipes. The kind of recipes I want to repeat occasionally. I have about twenty favourite East Indian recipes in my collection. Although I’m always interested in trying new recipes I make these favourites over and over.
Gourmet Dinner Club
World travel is fabulous but bringing those cuisines into your kitchen is another way to be experience different cuisines. If you read my blog you may have heard me talk about my Gourmet Dinner Club. It can be a culinary adventure with friends trying new foods and cooking techniques together. Design your own Dinner Club to meet your dietary needs and your interest in food.
East Indian Spices for Raita
Every kitchen needs a spice collection. You can expect to add to your spice collection for years as your interest in different cuisines expands. I still find it amazing how the same spices can be used in various combinations to create a completely different taste…I guess that’s why I’m a foodie.
In this recipe black mustard seed is the spice you need. These tiny dark brown, slightly reddish seeds are the most potent of all mustard seeds and are commonly used in East Indian cuisine. Be ready with a lid to cover the pan as they will sputter shortly after hitting the hot oil.
In Calgary you can find black mustard seeds at the Silk Road Spice Merchant and a trip there is an adventure in itself. Look for a spice shop in your area.
In the comments below let me know what you thought of this Tomato Ginger and Green Chile Raita and what you served it with. I enjoyed mine with my Tandoori chicken.
|1½ cups plain yogurt|
|½ cup sour cream|
|2 Tbsp chopped fresh cilantro|
|½ tsp salt|
|2-3 tomatoes, chopped|
|½ cup finely sliced Anaheim chile, green bell pepper or a combination|
|2 Tbsp vegetable oil|
|2 tsp black mustard seeds|
|¼ cup finely shredded fresh ginger|
- Combine yogurt, sour cream, cilantro and salt in a bowl. Set aside.
- When ready to serve fill a serving dish with yogurt mixture.
- Top with tomatoes and peppers.
- Heat oil in small non-stick pan over high heat. When hot add the mustard seeds. Cook until the sputtering stops, about 30 seconds, using a lid to contain them.
- Add ginger and cook for another 30 seconds shaking the pan.
- Pour evenly over tomato-chile mixture. Serve raita immediately.