Raita

also called raitha · cucumber raita · kheera raita · dahi raita · boondi raita

The table

2 tspcumin seedstoast 1 min, then crushwhisk 1 min, until it poursfold in and chill 30 min
2 cups(480 g)plain whole-milk yogurt
3/4 tspkosher salt
1/2 tspgranulated sugar
1 large(coarsely grated, skin on)cucumbersalt and stand 15 min, then wring it out
1/2 tspkosher salt
2 Tbs(chopped)mint
1/2 tspchaat masala
This is what you reach for when a vindaloo has gone wrong it works because capsaicin dissolves in fat and casein carries it off the tongue — water and beer do neither which is why the second pint does not help. Whole-milk yogurt for that reason. It is also the standing partner to biryani where it is less a remedy than half the meal. Boondi raita swaps the cucumber for little fried chickpea-flour pearls dropped in at the last minute
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1toast 1 min, then crush

2salt and stand 15 min, then wring it out

3whisk 1 min, until it pours

goes in with what step 1 made

4fold in and chill 30 min

goes in with what steps 2 and 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
45 mintwo waits that overlap count once
Needs you
2 minthe rest you can walk away from

The recipe itself says 50 min.

  1. salt and stand 15 min, then wring it out

    15 minwalk awayfrom the start

  2. toast 1 min, then crush

    1 minneeds youfrom the start

  3. whisk 1 min, until it pours

    1 minneeds you1 min in

  4. fold in and chill 30 min

    30 minwalk away15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need mortar · skillet

Goes with

See how it is written
>> title: Raita
>> category: Dressings & Dips
>> tags: indian, yogurt, cucumber, cooling, condiment
>> counters: Curry House
>> aka: raitha, cucumber raita, kheera raita, dahi raita, boondi raita
>> pairs-with: biryani, vindaloo, mango-chutney
>> servings: 6
>> time: 50 min
>> step.1: salt and stand 15 min, then wring it out
>> step.2: toast 1 min, then crush
>> step.3: whisk 1 min, until it pours
>> step.4: fold in and chill 30 min

Rest @cucumber{1%large}(coarsely grated, skin on) under @kosher salt{1/2%tsp} ~stand{15%min}, then wring it out in a cloth over the sink, hard. A raita made with unwrung cucumber is a bowl of thin white water within the hour.

Toast @cumin seeds{2%tsp} in a dry #skillet{} ~toast{1%min}, until they darken, then crush them coarsely in a #mortar{}.

Whisk @&(~1)roasted cumin{} into @plain whole-milk yogurt{2%cup}(480 g), @kosher salt{3/4%tsp} and @granulated sugar{1/2%tsp} ~whisk{1%min}, until it is smooth enough to pour off a spoon.

Fold @&(~3)squeezed cucumber{} into @&(~1)yogurt{} with @mint{2%Tbs}(chopped) and @chaat masala{1/2%tsp}, and ~chill{30%min}.

This is what you reach for when a vindaloo has gone wrong, and it works because capsaicin dissolves in fat and casein carries it off the tongue — water and beer do neither, which is why the second pint does not help. Whole-milk yogurt for that reason. It is also the standing partner to biryani, where it is less a remedy than half the meal. Boondi raita swaps the cucumber for little fried chickpea-flour pearls dropped in at the last minute.