Cilantro and Mint Yogurt with Grapes (Angoor Raita)
Serves 8
One of my food-loving friends travels with her notebook to jot down recipes at short notice. One summer day, she visited and made this amazing raita for us. I was surprised at the results.
4 cups plain yogurt, divided 1 L
1⁄2 cup cilantro leaves 125 mL
1⁄3 cup mint leaves 75 mL
2 to 3 green chilies, preferably serranos 2 to 3
11⁄2 cups seedless grapes 375 mL
1⁄2 tsp salt or to taste 2 mL
1. In a blender, combine 1⁄4 cup (50 mL) yogurt, cilantro, mint and chilies to make a smooth paste. Transfer to a bowl.
2. Stir in remaining yogurt until smooth and creamy.
Stir in grapes and salt.
3. Cover and chill well before serving. (Can be refrigerated for up to 3 days.)
Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.
