Raita is the best way to end up any meal a favorite side to round off any meal and it is also liked by a large number of people in India, specially north India.
This raita is made with yogurt(dahi), cucumber, tomatoes, carrots, coriander leaves or mint leaves, different spice powders like cumin powder and chaat masala. And people like to have it with biriyani, kababas, pulao or butter naan, as it is helpful to tone down the heat of spicy foods.
For this raita recipe the main ingredient is yogurt(dahi in India language). Many people have this question, that to make raita which kind of yogurt(dahi) we should use? For this recipe plain yogurt (dahi) will be best (not cheese curd, nor greek yogurt).
Various kinds of Raita
There are various kinds of Raita. Let’s have a look different kinds of raita.
Cucumber raita: –
This recipe is made with cucumber and yogurt(dahi). At first grate 3 large cucumbers and then add salt to taste or 2 teaspoon. Let the cucumber sit for ten minutes the yogurt (yogurt). If you want not to make your raita so thick, then use the liquid in the yogurt. Now take 2 cups yogurt, cumin powder, salt and chopped green chilies. Mix it well. Now add grated cucumber.
Mint raita: –
This recipe is made with mint and yogurt(dahi). To make this recipe at first take 1 firmly packed cup of mint leaves, one green chilli, little water, whisked yogurt, little sugar, and pinch of salt. With the help of blender, blend well all these ingredients. This recipe will be best when it is served as dipping sauce with kebabs, grilled tandoori dishes or with butter naan.
Boondi raita: –
This recipe is made with yogurt(dahi) and boondi. Boondi are actually besan made fried drops, these are crunchy they are extremely delicious. Depending upon your choice you can add crunchy boondi or soaking boondi (immerse boondi in warm water for 5-10 minutes and after that take out the boondi, then squeezing out the liquid. Now add these into yogurt(dahi). In India boondi are easily available in grocery stores. But if you are living outside India, then boondi is also available on Amazon. The ratio will be 2:1. For every 2 cuo of yogurt(dahi), add 1 cup of boondi. And after doing these, for flavors add chaat masala according to your taste, add little white sugar and pinch of salt. Mix it well.
Spices to use
In this recipe, we will use only basic spices, like roasted cumin powder(as cumin is a great digestive), coriander powder and chaat masala. But this complete depends upon you. If you want to add then you can, but if you do not like to add, then make raita without it. Along with spices people like to use some herbs. The most common herb that’s used in raita is cilantro(coriander leaves) and mint. Mint will add a great flavor. If you want to make it spicy,then add a few chopped green chilies.
- Instead of using hung curd or Greek yogurt, always use fresh yogurt(dahi). And always use fresh vegetables. Some people like to have raita, not only after biriyani or pulao or kebabs, but also after chicken curry, mutton curry, fish curry.
- Rating: 4/5
- Preparing Time: 10 m
- Making Time: 20 m
- Total Time: 30 m
- Plain thick yogurt (dahi) 2-3 cups
- 2 medium cucumber, peeled, halved lengthwise, seeded, and diced
- 1 Green chile finely chopped.
- 1/2 Chopped cilantro(coriander leaves)
- Salt to taste or 1 teaspoon
- 1 large Tomato, finely chopped
- 1 small Onion, finely chopped
- Cumin Powder 1 teaspoon
- Chaat masala 1 teaspoon
- 1 medium Onion sliced.
- At first mix well the yogurt(dahi), cumin powder, peeled cucumber, onion, tomato, Green chili, cilantro, and salt together in a bowl.
- Stir it and let them evenly mixed. it should not less than 20 minutes.
- Set aside in refrigerator to allow the flavours to mix for 10 minutes before serving cold.
- Your Raita is ready to serve. Serve it with Cilantro(coriander leaves) on the top, to get fresh feeling.
- If you are using plain yogurt, then it is okay. But if you are using greek yogurt, then add little water to make it less thick.
- Adjust the salt according to your taste. Let it mildly salted.
- Add cilantro(coriander leaves) just before serving. It will help to get fresh flavor.
- Raita can easily store for 8-10 hours. So, if want to have raita on morning, then make it and store in fridge previous night.
- Energy:30 cal
- Protein:2.3 g
- Carbohydrate:5 g
- Fiber:1.1 g
- Fat:0.1 g
- Cholesterol:0 mg