A festive side dish from Scottish-Pakistani food writer and cook Sumayya Usmani
I love raita with biryani, and this is my festive winter version.
500g full fat Greek yoghurt, whipped lightly
2 tsp soft brown sugar
1 tsp chaat masala
1 tsp whole cumin seeds, dry roasted
1 tsp rose water
1 tsp coconut oil
1 pinch of asafoetida or ginger powder (optional)
2 tart apples, grated
50g shelled walnut pieces, lightly toasted
10 mint leaves, finely chopped
¼ tsp red chilli powder
2 tsp walnut oil (optional)
In a bowl, add the yoghurt, sugar, chaat masala, ½ tsp of the dry roasted cumin seeds, the rose water and a little salt. Whisk together until everything is combined well.
Heat a non-stick or heavy based frying pan, add the coconut oil and when hot add the asafoedita or ginger powder, followed by the grated apples and walnut pieces. Cook for about 2 mins.
Add the cooked apples and walnuts into the bowl with the spiced yoghurt. Add the chopped mint leaves and stir.
Garnish with the remaining cumin seeds and red chilli powder. Drizzle the walnut oil on top, if using. Serve chilled.
Recipe: Sumayya Usmani