lunch · navratri · festive · no-onion-no-garlic · raita · curd · cumin · quick
Jeera Raita
Jeera raita is plain curd whisked smooth and seasoned with dry-roasted, hand-crushed cumin seeds. Roast the cumin on low heat until slightly brown and fragrant, let it cool a little, then crush it with your palms. Stir it into the curd with salt and a pinch of black salt or black pepper, top with more cumin and chopped coriander, and serve chilled.
Cook along · 5 steps
Method
- 1
Place the yogurt in a bowl and whisk until smooth and creamy.
- 2
Heat a pan over low heat. Add the cumin seeds and roast until slightly brown and fragrant.
- 3
Allow the roasted cumin to cool slightly, then crush it using your palms or a mortar and pestle.
- 4
Add the roasted cumin, salt, and black salt or black pepper powder (if using) to the yogurt. Mix well.
- 5
Garnish with extra roasted cumin and chopped coriander leaves. Chill and serve cold.
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