Masala Mix for Raita (Yoghurt)
Raita Masala
This mix can be made and kept either in a jar or a salt/pepper shaker. You can sprinkle it on plain yoghurt (dahi), salads and raitas of all sorts.
When you are making raita, just add a teaspoon or two, according to your taste, and beat it into the yoghurt before you add other ingredients to the yoghurt.
Ingredients
- 11/2 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 1 tbsp. carom seeds (ajwain)
- 1 tbsp. fennel seeds (moti saunf)
- 1 tbsp. fenugreek (methi dana)
- 1 tbsp. table salt
- 1 tbsp. black salt (kala namak)
- 1 tbsp. rock salt (sendha namak). If you do not have this, substitute with ordinary salt.
- 1 tbsp. black pepper
- Seeds of 1 large, brown cardamom
- 1 tbsp. ginger powder
- 1 tbsp. dry mint leaves (you can add 2 tbs. if you like mint), crushed to almost powder.
- 1 tbsp. dry Aamla (Indian gooseberry) powder (optional)
- 1 tsp. chilli powder, adjust to taste
Instructions
- Dry roast cumin seeds, carom seeds, coriander seeds, fennel seeds, separately, on a griddle or in a microwave, until you get a nice aroma. Cool.
- Now grind all the whole ingredients together.
- Add remaining ingredients and mix well.
- Store in an airtight container.
- To make it into chat masala, add 1 tbs. of dry mango powder (amchoor) or Tartaric.