Dill raita with red chili and agave
Here's a seasonal, California take on traditional raita, a dish that's usually served as a condiment to cool the palate. As I wrote earlier this week, I'm starting to feel more comfortable with breaking from tradition when it comes to Indian food and making it more my own. This recipe comes from the chefs at DOSA, who taught me that's it's okay to transform something with local ingredients and experiment more. While raita is typically a condiment, this could be eaten all on its own as a dip with chips, or used to top your favorite roasted vegetables, fish or meat. (I think it would be especially tasty on fish.)
MAKES 2 CUPS
2 cups whole milk yogurt
1 teaspoon agave syrup
Small bunch dill, finely chopped
2 Thai chilis, minced
1 small shallot, minced
Pinch of red chili powder
In a bowl, add all of the ingredients, minus the red chili powder and salt, and mix to combine. If it's too spicy from the Thai chilis, add a little more agave.
Add salt, to taste. Garnish with the red chili powder.
Use as a dip or serve alongside vegetables, fish or meat.