Cauliflower Raita (Serves 4 as a side):
2 cups yogurt
1/3 of a large head of cauliflower, chopped and steamed until tender
3 tablespoons shredded unsweetened coconut
2 heaping tablespoons roasted peanut powder
salt to taste
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. hing(asafoetida)
1/2 tsp. cumin seeds
1 sprig curry leaves
1 green chilli pepper, chopped
Heat oil in a small kadai(a wok-like vessel). Add the mustard seeds. When they begin to splutter, lower the heat and add the cumin seeds. When the cumin seeds begin to brown, add the hing. Add the curry leaves, and after a few seconds, add the chopped green chilli pepper. Turn off the heat immediately. Let this tempering cool slightly.
Mix the cooled chopped cauliflower with the yogurt. Mix in the tempering. Add salt to taste. Serve as an accompaniment to any spicy, gravied dish.