Raita Recipe

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Raita is a condiment that is served as a side dish with indian meals. Its refreshing flavors and cooling effect on the body makes it a great accompaniment to biryanis and spicy indian curries.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Indian

Servings: People

Calories: 95kcal

Author: Neha

Equipment

1 Hand Whisk
1 Medium Mixing Bowl

Ingredients

2 (500 gms) cups Plain Whole Milk Yogurt
1 and ½ (160 gms) Persian Cucumber
2 medium Tomatoes (seeds removed)
¼ medium Red/Yellow Onion (finely chopped)
1 small Carrot (Washed, peeled and finely chopped)
1 teaspoon Cumin Powder
¼ teaspoon Salt (or to taste)
¼ teaspoon Kala Namak (Black Himalayan Salt)
⅛ teaspoon Ground Black Pepper
a handful of Mint and Coriander Leaves (Chopped)

Instructions

Quarter cucumbers lengthwise and chop them small. Peel onion and carrot. Finely chop them too. Cut tomatoes into halves. Deseed and chop them. Roughly chop coriander and mint leaves too.
1 and ½ (160 gms) Persian Cucumber, 2 medium Tomatoes, ¼ medium Red/Yellow Onion, 1 small Carrot, a handful of Mint and Coriander Leaves
Pour yogurt in a medium mixing bowl. Whisk yogurt using a hand whisk until smooth. Now add spices and salt to it. Mix spices in yogurt until well combined.
2 (500 gms) cups Plain Whole Milk Yogurt, 1 teaspoon Cumin Powder, ¼ teaspoon Salt, ¼ teaspoon Kala Namak (Black Himalayan Salt), ⅛ teaspoon Ground Black Pepper
Add and mix veggies, chopped cilantro and mint with yogurt using a spoon. Save a few herbs for garnishing. I also sprinkled some red chili powder and cumin powder to garnish. Cover and refrigerate until ready to serve.

Notes

ADJUSTING CONSISTENCY:

Should I water the Raita down?

I usually don't do it as vegetables release some water of their own once they are mixed with yogurt. If you need to thin it down I suggest adding a splash of whole milk as opposed to water. Result will be a richer raita.

Can I adjust the amount of veggies added:

Yes you may increase/decrease the amount of veggies as per preference. You can even sub the veggies added here with your favorite veggies.

Can I make this Raita Vegan?

Yes absolutely. Incorporate a non dairy yogurt instead of the yogurt used here.

Yogurt: If you aren't a fan of whole milk yogurt, you can even use 2% yogurt. I wouldn't recommend fat free yogurt here.

Cucumber: If you select a Persian cucumber for this recipe, there's no need to peel it. If you choose an English cucumber that's thick skinned or if its skin is bitter, peel it. Also chop off both the ends.

Carrot: Using carrot is optional but I think it tastes great in vegetable raita. You can even quickly grate the carrot instead, I do it all the time and it gives such a unique flavor to the raita!

A quick Note: If you find the raita is tasting sour, you could add up to half a teaspoon of sugar to balance the flavor out. ½ a teaspoon of chat masala can be added to this recipe too if you like. I like to sprinkle mine with a pinch of cumin powder and red chili powder for the appearance.

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