Jamun Raita (Seasoned Yogurt with Java Plum)

This simple, but delicious Jamun Raita is a seasonal spin on a basic recipe. Make it whilst jamuns are still in the market. It is the perfect accompaniment to any Indian meal.

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Recipe

Jamun Raita

(Serves 4)

Ingredients

250 gms fresh jamun (Java plums)
2 tbsp powdered jaggery or sugar
2 tsp lemon juice or 1/8 tsp citric acid crystals 
2 tbsp water
2 cups plain greek yogurt or hung curd, divided
3/4 tsp roasted cumin powder
1/2 tsp Kashmiri red chilli powder 
1/2 tsp dried mint powder 
1/2 tsp Himalayan black salt (kala namak)
Salt and black pepper to taste 
Fresh mint leaves, to garnish
1/2 cup salted boondi or pomegranate arils (optional)

Method

In a heavy based saucepan, combine the jamun, powdered jaggery/sugar, lemon juice/citric acid and water. Place over low heat and stir occasionally for about 10 minutes or until the skin of the fruit bursts open and the pits separate from the flesh. Remove from heat and set aside to cool. Once cool enough to handle, pick out the pits and discard them.

Transfer the jamun mixture to a blender jar along with 1/2 cup of Greek yogurt. Blend until smooth.

In a bowl, whisk together the remaining Greek yogurt and spices until incorporated. Add the jamun puree and mix again. Season the raita to taste with salt and pepper. Refrigerate until chilled. Stir in the boondi or pomegranate, if using. Serve garnished with fresh mint leaves.