Raita is where kefir feels most at home on a Pakistani table. It is a little thinner and tangier than dahi, so a raita made with it is light and fresh beside rich rice and grilled meat.
Other raitas to try
- Boondi raita. Stir in a handful of boondi just before serving, so it stays crisp.
- Onion and tomato raita. Swap the cucumber for a finely chopped onion and tomato.
- Fruit raita. Leave out the cumin and chilli, and add chopped apple, pomegranate and a little sugar.
Raita keeps in the fridge for a day. Add the salt just before serving if you make it ahead, so the cucumber stays crisp.
