I had about a half-tub of leftover yogurt from the Bell Pepper Harissa Soup. Since we were having spicy sausages for dinner, I decided to make a nice yogurt sauce that I could douse my sausage in to hopefully prevent it from burning a hole in the roof of my mouth and causing irreparable damage to my larynx as it blazes a fiery trail down my esophagus.
I consulted one of my favorite cookbooks, The Joy of Cooking. It has two recipes for raita, which is an Indian yogurt sauce specifically for spicy meats. Perfect! I chose the fruit one, mostly because we didn't have any of the stuff for the other one and conveniently had everything for this one. (The other is a cucumber/mint sauce.) It was actually good that I didn't have a choice, because they both sounded good–and they're both really easy to make.
1 ripe banana, peach, or nectarine, finely chopped, or 1/2 cup fresh pineapple chunks
1 cup yogurt or 1/2 cup yogurt and 1/2 cup sour cream
2 tablespoons chopped almonds or macadamia nuts
1 tablespoon golden raisins (optional)
Up to 4 tablespoons sugar or honey, depending on fruit
Pinch of ground nutmeg or ground cardamom
Chunky: Put fruit, yogurt, nuts, and raisins in bowl and stir. Add honey/sugar and spice to taste and stir to combine.
|Please accept this picture of an adorable puppy as my apology for there not being pictures of the smooth sauce.|
I really like this sauce. It cut down on my sausage's heat nicely.
|Thankfully, it did not burn a fiery hole down my esophagus.|
I should have a raita party–traditional Indian cuisine with a bunch of tiny things of raita. Can anyone loan me some bowls?