Cold and creamy, tangy and dotted with summer sweetness, fruit raitas can accompany hot curries in the summertime, but are also a great condiment for grilled meats. Traditionally though, you would want a bowlful of raita as a side dish, spooning in each mouthful after each forkful of curry. This raita, and most raitas, are quick to make, and this nectarine one is always a hit in our house, especially in the height of the season. I pick nectarines that are firm but ripe. Let ‘em sit on the counter too long and they’ll be too juicy for a raita! The curry leaves are not essential, but will elevate the raita’s mellow simplicity just one step toward authenticity (at least for the raitas I love best!)
My curry leaf plant did not do well during our landscaping and all the work on our house so I was left with the delicate baby leaves which fortunately have the most punch!