Mustard Seed Raita Recipes

WORLD'S BEST RAITA

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!

CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

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.

MRS. AYYER'S VEGETABLE BIRYANI WITH TEMPERED ONION-CUCUMBER RAITA

Steps:

• Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat. Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use. Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside. Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.

CUCUMBER RAITA

Steps:

• In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine.

MADHUR'S YOGURT RAITA WITH ROASTED CUMIN

Steps:

• Place yogurt in a small bowl; beat lightly with a fork until smooth and creamy. Add sugar, salt, cayenne pepper, and carrot.
• Heat oil in a very small skillet over medium-high heat. When very hot, add cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), add raisins. Stir once, and quickly empty the contents of skillet, oil and all, over yogurt mixture. Stir well to combine. Serve.

SOUTHERN INDIAN CHICKEN CURRY WITH MUSTARD SEEDS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
• Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
• Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.