Raita is an Indian raw food specialty with lots of yogurt sauce. The raita tastes even more typical if you use the leaves of coriander instead of basil, which is rarely offered here.
Divide the garlic clove, rub a salad bowl with the cut surface. Rinse the tomatoes and cut them into quarters or eighths, removing the stalk. Rinse basil leaves, pick off. Cut large leaves in half. Puree yogurt with feta cheese and curd cheese in a wide blender, season with salt and freshly ground pepper, pour into salad bowl. Place tomato quarters on edge in the baking bowl, intersperse basil leaves.
With celery stalks, radishes, peppers, cucumber or zucchini, broccoli or iceberg lettuce. If you want the dish to be filling, you can enrich it with cooked cold legumes such as chickpeas or red beans. Raita is also delicious with cooked grains such as quinoa, long grain rice or millet. 1 to 2 tbsp. cold-pressed oil (olive or pumpkin seed) and chopped nuts make the raita richer and even spicier.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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