Mint and Coriander Raita


So good served with the Lamb Bhuna Curry or drizzled over the Tandoori Spiced Chicken in pitta bread. No drama if you don't have coriander or mint, just use one or the other.  The tamarind paste  (you can buy it in most supermarkets) makes the difference here but you can use lime juice instead.   Any leftovers will happily freeze for next time, although make sure you use full fat yoghurt. 

5 heaped tablespoons natural yoghurt 
2 teaspoons of tamarind paste or 1 tbsp lime juice
1 teaspoon sugar
Handful of fresh coriander, finely chopped
A small bunch of fresh mint, finely chopped
Salt, to taste

Mix up all the ingredients and serve in little individual bowls.  

Notes on Raita

Outside of India, cucumber raita is probably the most common version of this dish, although in India, this form can be difficult to find, because the combination of yogurt and cucumber is frowned upon in Ayurvedic tradition. Carrot and onion raita are both common in India, and it is also possible to find it made with bananas, tomatoes, kiwis, and an assortment of other foods. It may also be seasoned with things like cumin, coriander, black mustard seeds, mint, dill and cayenne, among other ingredients.