Raita is a cooling dish that accompanies many spicy curries. It is usually made with a yogurt base, but I use milk kefir because they are very similar and the kefir is easy to make at home. The cooling properties of milk help to balance the heat from many Indian dishes.  One of the most common varieties is cucumber raita, so I made one with raw lotus instead. It goes perfectly well with the Lotus Stalk Curry from last week. Continue reading →