sizzling ginger raita

Adarak raita India Serves 4 as a side A yoghurt raita completes a South Asian meal, giving a creamy and sour contrast to simple dals or lavish biryanis. Using the spice-enhancing technique of tarka, tempering in hot oil to intensify the flavours, this raita (pictured) is memorable in its own right. Cool yoghurt envelops shreds of caramelised ginger, cumin seeds and musky curry leaves.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the yoghurt with the ground cumin, sea salt and sugar.

Step 2

Finely grate a quarter of the ginger and stir into the yoghurt. Cut the rest into thin slices and slice these again to make fine and even matchsticks (julienne).

Step 3

Heat the oil in a small frying pan over a high heat. Add the ginger, curry leaves and cumin seeds and sizzle in the heat. Stir constantly for a few minutes. When the ginger has turned a deep caramelised golden, pour the contents of the pan over the seasoned yoghurt.

Step 4

Stir and set aside to let the flavours mingle, or leave the ginger shreds prettily on top to serve.