Sour Milk Sauce (Amasi Raita)
A cool, tangy South African raita combining fermented amasi, crisp cucumber, and warm mustard-caramelised onions.
A cool, tangy side that every biryani needs! This sour milk sauce (amasi raita) is something my mum has always made alongside biryani—simple ingredients, but it completely lifts the dish. Creamy amasi combines with fresh cucumber, dried mint, and warm caramelised onions to create a refreshing balance to spiced rice dishes.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Caramelise Onions & Temper Spices
Heat 1 to 2 tbsp oil in a small pan over medium heat. Add 1 thinly sliced onion and fry until soft and lightly caramelised.
- 2
Add 1 tsp mustard seeds and ½ tsp dried mint to the pan, cooking briefly for 1 minute until the mustard seeds begin to pop and the mint becomes aromatic. Season with 1 tsp salt and remove from heat.
- 3
Combine & Chill
In a serving bowl, whisk together 1 cup sour milk (amasi) and ½ sliced cucumber.
The rest of this recipe
There's 3 more ingredients and 2 more steps to go.
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Ivana’s note
Amasi is a traditional fermented milk product in South Africa with a thick, tangy curd—combining it with Indian tempering techniques (tadka) is a classic example of South African culinary fusion!
Mum’s note
Pouring the warm caramelised onions and warm spiced oil straight into the cold amasi slightly infuses the sauce, softening the sharp acidity of the fermented milk.
Dried mint works much better than fresh mint here! It holds its fragrant flavour against the strong tang of the amasi without wilting or turning dark.
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