Well, now that you’re familiar with the concept of a Raita, i.e., a Yogurt Chutney, allow me to inform that there are as many variations as there are themes. Yesterday’s Boondi Raita is more commonplace in the North of India, while today’s raita is a more Southern Indian one.
The three main ingredients to this raita are: cucumbers, tomatoes and onions. The cucumbers are grated, all water squeezed out; so also the tomatoes– not squeezed as much as the cucumbers, but just enough to squeeze out any excess liquid; the onions are chopped as finely as you can. Keep these veggies ready ahead of time, stored in the refrigerator. If you like the zing and zest of finely chopped green chillies, prepare these also.
When you’re ready to serve, add all the veggies to your prepared yogurt. Prepared as in, beaten, thinned down with water, and salted. Next, stir in the raita veggies, and serve with aplomb! It is the perfect accompaniment to an Indian meal that is usually brimming with complex seasonings and spices. Check out the pictures for what mine looked like– I served this with my Biryani over Memorial Day weekend.