Raita is not just a tasty condiment to accompany your meals but a good aid to digestion. Yogurt is the main ingredient in all raitas. By itself yogurt is sour, heating and difficult to digest. The spices used in Art of Living Blog raita recipes help make yogurt more digestible. Most important, yogurt should be eaten in very small quantities, a spoonful or two with a meal. Ayurveda does not recommend eating yogurt by the bowl, except in certain health conditions.
3 Tablespoons ghee
½ Teaspoon black mustard seeds
½ Teaspoon cumin seeds
1 Pinch or hing
4 Curry leaves, fresh or dried
1 Small handful cilantro leaves, chopped
1 Pinch cayenne or ½ small chili, chopped
½ Cup plain yogurt
• Saucepan over medium heat and add the mustard seeds, cumin seeds, hing and curry leaves. Cook a moment until the seeds pop. Add the cayenne or chili and cilantro, shake and take the pan off the heat. Stir the yogurt and grated cucumber together in a bowl.
• Add the cooled spices to the yogurt mixture, mix well and serve.
• Serves 4-6 as side dish, 1 or 2 spoonfuls per person
Cucumber is cooling and sweet but the skin is bitter. Both cucumber and yogurt in this recipe provoke kapha. Those with Kapha nature can eat this occasionally, with extra hing and mustard seeds.
Source: Art of Living Magazine