When it comes to a good biryani, the best and only accompaniment for me a good raitha. Traditionally it is made with yoghurt, but not anymore. For this recipe I’ve used …wait for this … tada da daa… Cashew nuts! I’m just over joyed with excitement, it’s got my taste buds tap dancing and the yummy in my tummy! The ingredients adding the tang to this recipe is fresh lemon juice and apple cider vinegar. The longer this raitha rests the better the lemon juice and apple cider activates, building that sour tang. This raitha also thickens beautifully overnight.
Preparation: 10 -15 minutes Serve: 2-3
Ingredients
1 cup (250ml) raw cashew nuts
1 cup (250ml) cold water
1 large lemon
1 tbsp (15ml) apple cider vinegar
¼ tsp salt (adjust accordingly)
1 tsp (5ml) cumin seeds
1 – 2 green or red chillies (adjust according to heat tolerance)
¼ cup (60ml) finely chopped fresh mint leaves
¼ cup (60ml) finely chopped fresh coriander leaves
½ cup (125ml) finely diced cucumber
This is how:
In a blender – toss in the nuts along with the water. Blend until nice and smooth. Pour into a serving bowl, now freshly squeeze the juice of the lemon into the mixture.
Add the apple cider vinegar and salt, give this a nice good stir. While this is resting, heat a non-stick pan and roast the cumin seeds until the seeds are aromatically fragrant. Grind the roasted seeds in a spice grinder, then toss into the cashew nut mixture.
Use the spice grinder to chopped up the chillies, mint and coriander leaves or just give it a good chop with a knife – toss along with other ingredients.
Add the diced cucumber – give this a nice good stir and Voila!!!!
Best served with Vegetable biryanis, pulau’s or as a side dip
Top Tips: This can be made 2 – 3 hours well in advance or ever night. The longer this raitha rests the better the lemon juice and apple cider activates, building that sour tang. This raiha thickens beautifully overnight. You also add pomegranate seeds, grated carrots or finely chopped onions