Cucumber and Tomato Raita

I made this for dinner last night after a very long time, so that for the girls it was quite new. Indira had only the yogurt from the raita yesterday but this afternoon as they ate it for lunch with lemon rice and  carrot salad- both of which were also left over from dinner yesterday – she said more than once “simply delicious !”  which was both pleasing and amusing in the nicest way because it makes her seem all grown up 🙂

2 pots of yogurt (250 gms)

half a cucumber(or a little less or a little more, to taste), peeled and diced fine

3-4 tablespoons of milk

2 small tomatoes, diced

1/2 a teaspoon of mustard seeds

1/2 of a dry red chilli (optional but adds a great flavor)

a pinch of asofetida

1 or 2 teaspoons of oil

salt to taste

Pour the yogurt in a bowl , add the salt and the milk, then whisk the yogurt with a spoon to make it smooth. Mix in the cucumber and the tomatoes.

In a small frying pan, heat the oil, add the mustard seeds and when these start to crackle add the curry leaves, the red chilli and the asofetida. Fry for a few seconds, then pour this mixture in to the yogurt and mix everything well.

This is best made at least a half hour ahead of eating, to allow all the flavors to mingle.

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