Raita Is an Ubiquitous Indian Condiment. Try a Recipe from the New Cooking Show 'Indian As Apple Pie'

Indian As Apple Pie premieres on WTTW Saturdays at 4:00 pm beginning May 2 and will be available to stream via the PBS app beginning May 2.
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The new cooking show Indian As Apple Pie aims to bring Indian food into the home cook's everyday rotation, Chicago-based host Anupy Singla told us. And if you're going to eat fiery curries or other spicy Indian dishes at home, raita is a necessity. The spiced yogurt side or condiment provides a cooling complement to the heat of a main, and is easy to whisk up. Try Singla's recipe for it below, which is also demonstrated in the first episode of Indian As Apple Pie, available to stream beginning May 2 via the PBS app.

Raita

Growing up, we always required yogurt on the side of our meals. This is to help cool the fieriness of the curries on our plate. A good raita takes yogurt one step further with spices and chopped or grated veggies. My kids take turns deciding what to put in their yogurt. Try everything from grated cucumber to carrots, zucchini, or even boiled potatoes. The key is the roasted and ground cumin seeds.

This recipe is from Anupy Singla's book Indian for Everyone.

Ingredients

2 cups plain, unsweetened yogurt
1 tablespoon milk or water, plus more as needed
1 teaspoon roasted cumin, ground
1/4 teaspoon kala namak (black salt)
1/4 teaspoon red chile powder or cayenne pepper
1/4 teaspoon ground black pepper
3/4 teaspoon salt

Directions

1. In a large, deep mixing bowl, combine the yogurt and milk and whisk until smooth. I find a store-bought yogurt to be too thick, and like to add water or milk to thin it out a bit, so feel free to use more than the tablespoon if you like. If you are using homemade yogurt, there is no need to do this; Indians prefer thinner, tangier homemade yogurt.

2. Add the remaining ingredients to the bowl and whisk again until well blended. 

3. Transfer to a serving bowl and use immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days.