Tomato Apple Raita
Makes about 2 1/2 cups sauce
Fresh and zesty, this cooling soy yogurt sauce is perfect with just about any savory rice dish or grilled item. It can be made a day in advance and chilled to allow the summery sweet and herbal flavors to meld.
2 cups plain soy yogurt
2 cloves garlic
1/2 teaspoon sea salt
10 leaves fresh basil
1 tablespoon fresh mint, finely chopped
1 large tomato, seeds and core removed and finely chopped
2 tablespoons lime juice
1 green apple
1 teaspoon black mustard seeds
1. Pour soy yogurt into a mixing bowl. Peel garlic and pound into a paste along with the sea salt with a mortar and pestle, or finely mince garlic and sprinkle with salt (see making salted garlic paste). Stir into yogurt. Roll up basil leaves and with a chef’s knife slice into the thinnest ribbons possible; stir this along with chopped mint, chopped tomato and lime juice into the yogurt.
2. Remove core from apple and with the large hole of a box grater, shred the apple and immediately stir into the yogurt.
3. Sprinkle mustard seeds into a pre-heated small skillet over medium-high heat. Toast seeds, stirring occasionally until they pop, anywhere from 1-3 minutes. It’s helpful to have a cover to prevent hot seeds from flying all over the place once they do start popping. As soon as the seeds appear to slow down popping, immediately (to prevent the seeds from burning) pour the seeds into the yogurt mixture and combine thoroughly. Taste mixture and adjust salt and lime juice as desired. Pour into a serving bowl, cover with plastic wrap and chill for 30 minutes until ready to serve.
