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Cabbage and Apple Raita

by Suneeta Vaswani

Serves 8-10  

This versatile and substantial raita has accompanied many a company meal at my home. The texture and taste are unique yet go well with almost any food.

2 cups    plain yogurt  500 mL
3 tbsp    granulated sugar   45 mL
1 tsp     salt or to taste   5 mL
3⁄4 tsp   freshly ground black pepper  4 mL
1 tbsp    freshly squeezed lemon juice 15 mL
2 cups    diced apples  500 mL
6 cups    very finely shredded cabbage 1.5 L
1⁄3 cup   roasted peanuts, chopped     75 mL
1 tbsp    vegetable oil 15 mL
11⁄2 tsp  mustard seeds 7 mL

1.   Stir yogurt in a bowl until smooth and creamy. Stir
in sugar, salt and pepper. Cover and chill well before serving. (Can be refrigerated for up to 8 hours.)
2.   In a separate bowl, toss together lemon juice and apples. Mix in cabbage. Cover and refrigerate until chilled or for up to 3 hours.
3.   Just before serving, pour yogurt into cabbage mixture. Add peanuts and toss to mix well.
4.   In a small saucepan, heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds stop popping within a few seconds, pour over top of cabbage. Toss and serve immediately.

Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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