Raita, la tzatziki indiana


Ràita con l'accento sulla prima à, una salsina rinfrescante indispensabile accompagnamento ai cibi superpiccanti indiani. Cliccando QUI ci trovate una versione senza cetriolo e con il labneh.

Ingredienti:
  • Yogurt intero
  • Cetriolo tagliato a dadini
  • Cipollina fresca o aglio tritati
  • Semi di cumino tostati e schiacciati al mortaio
In alternativa o in aggiunta ai semi cumino si può guarnire anche con foglie fresche di coriandolo o di menta tritate e usare cucuzza o zucchina grattugiata e strizzata.

Il cetriolo si può anche omettere e usare solo lo yogurt freddo col cumino e le erbe.

Oppure solo cipolle tritate e zenzero o peperoncino fresco, banana e mela, ma l'ingrediente base della raita che non deve mancare è lo yogurt.

Se non vi manca la fantasia avete già capito cosa fare.
  1. Pelare i cetrioli, eliminare i semi, tagliarli a dadini e spargerli di sale. Lasciarli marinare per una decina di minuti e quindi sciacquarli in acqua molto fredda.
  2. Si può anche non pelare i cetrioli, eliminare i semi, salarli per dieci minuti, sciacquarli e grattuggiarli, poi strizzarli (o anche non strizzarli) prima di aggiungerli allo yogurt insieme all'aglio o alla cipolla tritati e guarnire come si preferisce. Assomiglia molto alla salsa greca Tzatziki o alla turca Cacık che alla fine son tutti dei chutney rinfrescanti.
  3. Servire freddissimo con qualcosa di piccante.

5 comments:

  1. We grate the cucumber usually

    You can also make with boiled potatoes or

    even small fried pakodas which are then cooled, soaked in water n then the water n excess oil squeezed out before being put in the yogurt

    ReplyDelete
  2. thanks, it seems much better to grate the cucumber, i thought it was only for the lauki, but then what do you do? i guess it can be grated unpeeled then, so, next time i will remove seeds, add salt for ten minutes, rinse and grate. Squeeze the grated cucumber too.
    Pakoras with curd also great.

    ReplyDelete
  3. We never put salt like that ... for what? It releases all the cucumber juice
    Cucumber is not bitter, this salting n rinsing is done for karela

    ReplyDelete
  4. In Italy they can be bitter so, we used to rub the cut-end of the cucumber with a pinch of salt to get rid of the bitterness or just cut away both ends, sprinkle salt over the slices and rinse the excess salt later. But i am not a great cucumber eater because i don't like them much and i am not aware of new varieties that are not bitter ever, so i go on with this old practice i learned in my childhood.
    I just googled it and here you can see why cucumbers are bitter:
    http://answers.yahoo.com/question/index?qid=20080615030005AAMIUXU
    and here you can read about new bitter-free cultivars:
    http://www.hort.purdue.edu/ext/bittercukes.html
    However i remember Akash telling me that his mum was also rubbing the ends with salt to take away the bitter.

    ReplyDelete
  5. Just for the record, today i made raita again but with grated cucumber, just peeled, not seeded and without the salt process because i tasted before grating and it was not bitter.
    According to me the cucumber juice made the curd too liquid and i like it thick, so, i definitely choose my usual way.
    Sorry if i am not much "indian".

    ReplyDelete

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