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Raita in a black bowl placed on a grey table with few ingredients around.

Raita

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Raita, a traditional Indian yogurt dip, is savory and slightly tangy, featuring yogurt, fresh vegetables, herbs, fruits, and spices. This easy-to-make side dish complements biryani, pulaos, naan, roti, kebabs, and curries beautifully and can be prepared in under 10 minutes.
Course Dips & Condiments
Cuisine Indian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 servings
Calories 88
Author Sangeetha Vel

Ingredients

  • 2 cups Plain Whole Milk Yogurt
  • 2 Onion medium size
  • ½ Cucumber grated
  • 1 Tomato
  • 3 tbsp Coriander Leaves small bunch
  • 1 Green Chili chopped, optional
  • ½ tsp Salt to taste
  • ¼ tsp Cumin Powder to garnish
  • ¼ tsp Paprika to garnish
US Customary - Metric

Instructions

Making Raita

  • Begin by finely chopping onions into small pieces for them to blend well with the other ingredients. Place them in a mixing bowl.
    Chopping onions on a cutting board.
  • Use the largest holes on your vegetable grater to grate the cucumber. This creates the ideal texture and ensures the cucumber mixes smoothly with the yogurt. Add it to the bowl with the onions.
    Shredding cucumber using a grater.
  • Next, finely chop the tomato and green chili (adjust the amount of chili according to your preference for heat), along with a small bunch of coriander leaves. Add these to your bowl to infuse the Raita with a burst of fresh flavor.
    Vegetables in a glass bowl.
  • Pour thick plain whole milk curd or yogurt over the chopped vegetables. Start with a moderate amount, as you can always add more to reach your desired consistency.
    Yogurt and vegetables in a glass bowl.
  • Mix everything well to blend all the ingredients. Season with a pinch of salt, tasting as you go, to make sure the flavors are perfectly balanced.
    Mixing yogurt and veggies using a spoon.
  • Sprinkle cumin powder and paprika over the top to garnish. This not only adds flavor but also makes the Raita visually appealing. Allow the Raita to sit for at least an hour in the refrigerator before serving to enhance the flavors. Your Raita is now ready to be savored!
    Raita garnished with cumin powder and paprika in a glass bowl.

Serving

  • Enjoy this Raita as a cooling side to spicy dishes, biryani, or as a dip with your favorite snacks for a refreshing taste experience. For more pairing ideas, be sure to check out our serving suggestions section below.
    Raita served in a black bowl.

Notes

Here are my top tips to help you make the perfect Raita, just the way you like it:
  • Yogurt Choice: Choose thick, plain whole milk curd/yogurt for the best taste and texture. Avoid sour yogurt, as it can detract from the dip's flavor.
  • Fresh Ingredients: Always use fresh, high-quality vegetables like onions and cucumbers, along with fresh herbs. These ingredients are crucial for a refreshing flavor.
  • Chopping Techniques: Vegetables should be thinly sliced or chopped into small pieces. For ease, cucumbers can be grated using the largest holes of a grater, or finely chopped with a kitchen knife.
  • Washing Herbs and Veggies: Herbs like coriander and mint can carry mud and debris, so make sure to wash them thoroughly and dry them before use.
  • Spice Quantities: For enhancing the yogurt’s flavor, spices like cumin powder and paprika can be added. Start with a small amount, such as ¼ teaspoon for 4 to 5 servings; adjust according to taste.
  • Preparation Time: For the best flavor, prepare Raita at least 1 to 2 hours ahead of time, though letting it sit overnight is even better. This allows the flavors of the onions, cucumbers, and herbs to blend beautifully with the yogurt. Refrigerate it until you're ready to serve.
  • Consistency Adjustments: Depending on your preference for thickness, you can adjust the consistency of the Raita by adding a bit of cold water or more yogurt. This allows you to customize the dip to suit various dishes.
  • Avoiding Watery Raita: To prevent the Raita from becoming too watery, especially when using vegetables like cucumbers, salt the chopped vegetables lightly and let them sit for a few minutes. Then, squeeze out the excess water before adding them to the yogurt.
  • Chill the Raita: Serving Raita cold can significantly enhance its refreshing quality, especially on hot days. Make sure it’s chilled properly by storing it in the coldest part of your refrigerator.
  • Vegan Option: For those following a vegan diet, substitute with your preferred non-dairy yogurt.

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 311mg | Potassium: 319mg | Fiber: 2g | Sugar: 8g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 0.3mg

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