What to do with raita
Aside from putting it on fiery Indian dishes to cool them down, what can I do with raita? I made some from a recipe that includes diced tomatoes, shredded carrots and cukes, and grated onion, plus the yogurt. Too soupy to use as a sandwich spread instead of mayo; too taste-neutral to use as a salad dressing. Any ideas?
I make mine very chunky, and eat it alone, as a sort of salad. I'm pretty sure this isn't traditional.
Soupy it may be, but It would be delicious on top of a pita full of gyro meat or falafel. Just use a fork if it is too messy!
I wonder how it would be drizzled over crispy fried or roasted potatoes or other roast vegetables.
You could season it up a bit more with garlic and lemon and use it as a dip for crudite.