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Cilantro and Mint Yogurt with Grapes (Angoor Raita)

by Suneeta Vaswani

Serves 8

One of my food-loving friends travels with her notebook to jot down recipes at short notice. One summer day, she visited and made this amazing raita for us. I was surprised at the results.

4 cups    plain yogurt, divided   1 L
1⁄2 cup   cilantro leaves    125 mL
1⁄3 cup   mint leaves   75 mL
2 to 3    green chilies, preferably serranos    2 to 3
11⁄2 cups seedless grapes    375 mL
1⁄2 tsp   salt or to taste   2 mL

1.   In a blender, combine 1⁄4 cup (50 mL) yogurt, cilantro, mint and chilies to make a smooth paste. Transfer to a bowl.
2.   Stir in remaining yogurt until smooth and creamy.
Stir in grapes and salt.
3.   Cover and chill well before serving. (Can be refrigerated for up to 3 days.)

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

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