Tuesday, April 28, 2009

Cutting the Heat with Corn Raita

If the Chicken Tikka Masala is a bit spicy for you, bring down the heat by serving it with corn raita. This chilled yogurt salad is a perfect accompaniment to curries and other spicy food. Corn raita is a mainstay salad in Indian cuisine. The mild tartness of the yogurt, coupled with the sweet richness, of the corn is enhanced by a touch of parsley and chili powder at the end.

To top of off, this dish insanely simply to make. Not counting the cooling time, it shouldn't take you more than 5 minutes to complete.

Equipment Needed

mixing bowl
sieve or colander
plastic wrap


15 oz. can of corn
1 1/2 cups plain yogurt
pinch of salt
chopped parsley and a pinch of chili powder for garnish


Pour the corn into a sieve or fine colander to completely drain the canning liquid.

Put the yogurt in a mixing bowl, add the corn and a pinch of salt. The salt will enhance the sweetness of the corn, just don't add too much. Stir with a spoon. Cover the bowl with plastic wrap and put it in the refrigerator to chill. Chilling the dish lets the flavors mix better, so make sure to chill it well.

When you're ready to eat, transfer the raita to serving bowls and garnish with a sprinkle of chopped parsley and a pinch of chili powder.

Was that easy, or what?

Serves 6.


Acai said...

That does sound easy. Great recipe!

Tea said...

Look's great