Cabbage and Apple Raita
Serves 8-10
This versatile and substantial raita has accompanied many a company meal at my home. The texture and taste are unique yet go well with almost any food.
2 cups plain yogurt 500 mL
3 tbsp granulated sugar 45 mL
1 tsp salt or to taste 5 mL
3⁄4 tsp freshly ground black pepper 4 mL
1 tbsp freshly squeezed lemon juice 15 mL
2 cups diced apples 500 mL
6 cups very finely shredded cabbage 1.5 L
1⁄3 cup roasted peanuts, chopped 75 mL
1 tbsp vegetable oil 15 mL
11⁄2 tsp mustard seeds 7 mL
1. Stir yogurt in a bowl until smooth and creamy. Stir
in sugar, salt and pepper. Cover and chill well before serving. (Can be refrigerated for up to 8 hours.)
2. In a separate bowl, toss together lemon juice and apples. Mix in cabbage. Cover and refrigerate until chilled or for up to 3 hours.
3. Just before serving, pour yogurt into cabbage mixture. Add peanuts and toss to mix well.
4. In a small saucepan, heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds stop popping within a few seconds, pour over top of cabbage. Toss and serve immediately.
Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.
