Cabbage Raita

 Raitas are a sort of Indian side-salad, sauce or dip - good for serving with spicy food, but equally good on their own as a refreshing snack. Raita can be made in many ways. The ingredients can vary depending on what's in the fridge and if you travel in India, you'll be constantly surprised by what turns up on the table when you order raita in a restaurant. The consistency can vary as much as the ingredients and you'll come across everything from salty, highly-spiced watery sauces which are great for pouring over boiled rice to thick salads which are almost a meal in themselves. The yoghurt-based sauce is the defining characteristic and makes this salad excellent for the digestive system. Raita should always be served chilled and consumed as soon as it is made. You can always make a simple Raita you can just use salt and pepper with yogurt.






Ingredients

	1 cup yoghurt
	1 -2 cups fresh cabbage
	1 green chilli, finely sliced
	Salt to taste
	For tarka or tempering;
	1 tsp. oil
	1 tsp. black mustard seeds
	8-10 curry patta or meetha neem leaves
	Coarsely ground pepper powder to taste

Method  

Cut cabbage into thin and short stripes. I like the raw taste of the cabbage better, but you can steam them for a minute, make sure the leaves should be crunchy. Cool them. Mix all the ingredients in a bowl.  I don't season this raita but you can enchance the taste by seasoning it. Heat oil, add 1/2 teaspoon mustard seeds. When seeds sputter, add curry leaves, stir and pour over the raita. Mix well. Serve chilled.