Raita

Add yoghurt to a medium size mixing bowl and add the coriander leaves, mustard powder, salt, and sugar.

Using a whisk, whisk the above ingredients together.

Before serving garnish with more coriander and mint leaves.

Variations:
To the hung yoghurt add 50ml grated cucumber, 3ml crushed cumin seeds, 15ml finely chopped mint, and season with salt, pepper and a pinch of sugar.

To the hung yoghurt add 25ml grated carrots, 25ml grated cabbage, 2.5ml mustard powder, 2.5ml red chilli flakes and season with salt, lemon juice and a pinch of sugar.

To the hung yoghurt add 30ml finely chopped mint leaves, 3ml crushed cumin seeds, 65ml peanuts, 25ml sesame seeds and season with salt, pepper, a pinch of sugar and with either a few drops of lemon or lime juice.

Season the hung yoghurt with salt, pepper, lemon juice and sugar and to this add some pomegranate seeds.

To the hung yoghurt add 75ml grated pineapple, 3ml crushed cumin seeds, 10ml finely chopped coriander leaves and season with salt, pepper, a pinch of sugar and some of the pineapple juice.

To the hung yoghurt add 3ml crushed cumin seeds, 15ml toasted sesame seeds, 20ml chopped fresh coriander, 75ml mung bean sprouts and season with salt, pepper, green chili (optional), pinch of sugar and some lemon juice.

Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, please click here.

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