Raita is the best dish to reset your tastebuds after a chilli assault. The coolness of the yoghurt, with a touch of sweetness, makes raita a perfect accompaniment for hot food. This grated green apple version, hare seb ki raita, is really simple, and would be ideal to serve with any of the hot dishes in this cookbook.
For presentation you might reserve some of the apple and cut into batons to decorate the dish
- ¼ cup mint leaves
- ¼ cup coriander leaves
Place grated apple, salt, jaggery, chopped mint and coriander leaves in a bowl and and mix well. Reserve some of the apple and coriander to garnish.
Add yoghurt to apple mix and stir well. Cover, and refrigerate for one hour or until ready to serve.
When ready to serve, garnish with the reserved apple and coriander leaves.
- Reserve a small part of the apple and cut into batons to serve.