Raita

By Dr. Anju Sodhi (BAMS, ND)

This yogurt condiment can be used as a dip or an accompaniment to entrees. Yogurt is inherently cooling, providing the calm to warming season.

In general, yogurt should not be consumed at night because of its heavy, dense, cloudy, and cooling nature.

However, counteracting these qualities will make digesting yogurt at night a breeze.

If you choose to make this raita for dinner, add some green chili or red chili powder to balance the energetics.

Ingredients

1 cup yogurt (best if it is homemade)
½ teaspoon ground cumin
½ teaspoon Wright Salt™
½ a cucumber, grated
½ teaspoon ground coriander

Mix yogurt, cumin, and Wright Salt™ together and set aside.

Place the grated cucumbers in a strainer and using a flat spoon, squeeze the excess water out.

Place the cucumber in the yogurt mixture and stir to combine. Add the coriander.

Serve with entrees.

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