I made takka tin again for din din! Annoying rhymes aside, it really is a wonderful dish. It's great hot (spice and temperature!) off the stove, heated up for lunch, on its own, and over rice. Since it's got quite a bit of heat to it I decided to whip up a quick raita to cool things off. Once again I'm not sure how authentic this is, and to be truthful I decided to wing it when I got into the kitchen. If only I'd had some fluffy naan with which to scoop everything up. Shovel, even. Double truth: I ate the whole bowlful with a spoon but it could have easily served three or four. I started with this recipe on Epicurious and made the following changes:
- I seeded the cucumber and diced it coarsely instead of using a grater.
- Rather than two cups of yogurt, I used only one. It'll be better if the yogurt has been strained (Greek style). It's no tragedy if it's not.
- Cumin is an acquired taste. I've acquired it. I shook a lot of seeds into a pan to gently toast them. Do this on low heat and watch for flying objects.
- Surprise! I added a diced mango!
- A little bit of hot paprika goes a long way. I added a quick shake for depth of flavor, but don't overdo it. You want the raita to be the antidote to your fiery takka tin.
- I did not chill it. Too hungry.
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