Look for curry leaves in Asian markets and markets with a good selection of fresh herbs.

This Sunday, West Sonoma County Wineries will be hosting an open house, “How the West Was Wine.” Dutton-Goldfield Winery will be serving Curried Rock Shrimp Crostini, prepared by Christopher Greenwald of Bay Laural Catering (see comment below). Watch for Eat This Now’s next blog entry, tomorrow morning, when we’ll offer two tickets to the fete.

In today’s Seasonal Pantry, which you can read here, I refer readers to this blog entry for more raita recipes from the columns archives. Here they are:

Banana Raita

Spinach & Sorrel Raita

Radish Raita

If you have a favorite raita, either one you make or one enjoy at a restaurant, please tell us about it in the comments section.

Cilantro & Mint Raita • Makes 1 1/2 cups

This raita appeared in Seasonal Pantry before it was archived on line. It is one of my all-time favorites.

  • 1 1/2 cups plain whole milk yogurt, preferably Strauss or Pavel’s Original
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh mint leaves
  • 1 serrano, stemmed, seeded, and minced
  • 1 teaspoon grated fresh ginger
  • Kosher salt
  1. Put the yogurt in a bowl and stir until it is smooth.  Fold in the cilantro, mint, serrano, and ginger.
  2. Add salt to taste, cover, and chill 30 minutes before serving.

<<start headnote>>Black salt is available in Asian markets; it has a slightly sulphuric aroma, similar to egg yolks. If you cannot find it, don’t worry, just use kosher salt.  This raita is excellent with pork tenderloin, as well as with Indian curries.  <<end headnote>>

Ruby Raita • Makes about 2 cups

This raita is from an early Seasonal Pantry column, too. If you love beets, you’ll love this version, which you can also make with golden beets if you prefer.

  • 2 cups plain whole-milk yogurt, preferably Strauss or Pavel’s Original
  • 1 teaspoons sugar
  • 3/4 teaspoon ground black salt or 1 teaspoons kosher salt
  • 3 medium red beets, baked until tender, cooled, peeled, and cut into thin julienne
  • 2 tablespoons fresh cilantro leaves, minced
  • 1 tablespoon fresh mint leaves, very thinly sliced
  • Black pepper in a mill
  1. Put the yogurt into a medium bowl and use a whisk to whip it until it is smooth and creamy.
  2. Add the sugar and salt and mix thoroughly.
  3. Fold in the beets, cilantro, and mint, add several turns of black pepper, taste, and correct the seasoning.
  4. Cover and chill for 1 hour before serving.