Spring onion raita
This is a lovely alternative to a classic cucumber raita. Not just as an accompaniment to indian dishes but delicious for example on top of ratatouille.
| Serves | 4-6 | Origin | India | |
| Preparation | 35mins | Heat rating |  | (Mild) |
| Cooking | 0 | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
4 spring onions, chopped (in iced water, which makes them crisp)
2 tbsp finely chopped coriander stalks
¼ tsp sugar
salt and freshly ground black pepper
4 tbsp thick yoghurt
To garnish:
½ tsp roasted ground cumin seeds
2 tbsp finely chopped coriander stalks
¼ tsp sugar
salt and freshly ground black pepper
4 tbsp thick yoghurt
To garnish:
½ tsp roasted ground cumin seeds
Preparation
Soak the chopped spring onions in iced water for 30 minutes. Drain and pat dry with a cloth (or you can take them straight from the fridge cooler).
Combine remaining ingredients and stir in the spring onions.
Garnish with roasted ground cumin seeds and serve immediately