Imli Ka Raita

Tamarind & Yogurt Relish

MAKES 1 CUP

This is one of my favourite recipes. The tamarind tree is considered sacred in Andhra Pradesh. It is believed that the original Vedas, the texts of knowledge of ancient India, were written and hidden under a tamarind tree in a place called Kandi Mallaya Palli in Andhra Pradesh. Tamarind was so important that, according to local traditions, the parents of a girl would never give their daughter’s hand in marriage to a boy who did not have a tamarind tree in his backyard!

Despite knowing that tamarind was used elaborately in every meal, this dish came as a real surprise to me. At first the idea of mixing tamarind (which is sour) with yogurt (another sour ingredient) seemed a little strange. But just one spoonful of the raita left me drooling for more. Tangy, creamy and easy to make, this lip-smacking raita is a winner all the way.

INGREDIENTS

Raita

1 cup plain yogurt, whisked thoroughly

2 tbsp tamarind pulp (p. 13)

½ tsp red chilli powder

½ tsp or to taste salt

4 tbsp sugar

Tempering

1 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 sprig fresh curry leaves

1 tsp ginger, grated

Garnish

A few sprigs fresh coriander leaves, finely chopped

METHOD

In a mixing bowl, whisk all the raita ingredients together. Put oil in a frying pan over medium heat. When hot, add the remaining tempering ingredients. When the spices crackle, pour the tempering over the prepared raita. Garnish with coriander leaves and serve immediately with hot roti or paratha.