Raitas are the salad component of an Indian meal. Their cool, refreshing character serves to contrast with the spiciness of many dishes.
SERVES 4 TO 6
1 large navel orange
1ВЅ cups plain yogurt
ВЅ teaspoon ground cumin
Вј teaspoon salt
- Wash the orange and dry very well. Grate half of the orange peel on the fine side of a grater. Put half of the grated rind into a medium bowl. Set aside the remaining grated rind for garnish.
- Cut away the remaining peel and pith from the orange with a small, sharp knife and discard. Over a bowl, holding the orange in one hand, with the knife cut away each segment of fruit from the membrane on either side; the sections will fall out easily. Cut each segment in half.
- Put half of the slices in the bowl and mash lightly to release their juice. Add the remaining orange pieces and mix.
- Stir in the yogurt, ground cumin, and salt. Pour into a serving dish and garnish with the reserved orange rind. Cover and chill for at least 1 hour and up to 2 hours before serving.
