Mustard Seed Raita Recipes

Steps:

• Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef's knife; set aside for serving.
• Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
• Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
• To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.

Steps:

• Whisk yogurt until smooth and set aside.
• Grate or dice cucumber. I think grated cucumbers enhance the flavor.
• In a spice grinder or blender crush the mustard seeds into a powder consistency.
• Combine yogurt, cucumber, and mustard seeds and set aside for 30 minutes. This lets the flavors blend in and the mustard can do its job.
• A few minutes before you are ready to serve add the salt. Adjust salt according to your needs. Enjoy!

Steps:

• 1. In a mortar and pestle or a spice grinder, coarsely grind all the mustard seeds. Remove to a small non-reactive bowl and mix in a bout 1/2 cup yogurt and the salt. Set aside to ferment at least 4 and up to 12 hours at room temperature.2. Place the yogurt in a large serving bowl and mix in the fermented mustard seed mixture. Mix in the cucumber and onions. Swirl in the mustard oil, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.