When I made the spicy coconut shrimp recently, I was in need of a side dish. Since the shrimp were being served on top of rice, I didn’t want a pasta side, and I couldn’t figure what veg what go perfectly, so I went in search of something that would be cool and crisp. This is where I discovered raita.
From what I’ve read, raita has its roots in Pakistan and/or India. It’s typically used as a sauce or a dip, a condiment really. I adapted it by making a chunkier version that was served as a salad.
1 green chili, finely chopped
½ Cup non-fat Greek yogurt
Salt and pepper
- Mix together all ingredients and serve chilled