Raita
A cooling and refreshing Indian yogurt-based side dish, often featuring grated cucumber or crispy boondi, seasoned with aromatic spices. It perfectly complements rich and spicy main courses.
🧂 Ingredients
- 400 g Plain Yogurt(Full-fat or low-fat, preferably thick and unsweetened. Greek yogurt can also be used, but may require a little water to thin.)
- 1 Cucumber(medium, grated. About 1.5 cups grated. Squeeze out excess water thoroughly before adding.)
- 1/2 tsp Roasted Cumin Powder(Roasting the cumin seeds before grinding enhances the flavor significantly.)
- to taste Salt(Start with 1/4 tsp and adjust as needed.)
- 2 tbsp Fresh Cilantro(finely chopped, for garnish and flavor.)
- 1/4 tsp Chaat Masala(Optional, but adds a tangy and complex flavor. Adjust to taste.)
- 2-3 tbsp Water(Optional, to adjust consistency if the raita is too thick.)
👨🍳 Instructions
- 1
Prepare the cucumber: Wash and peel the cucumber. Grate it using the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve set over a bowl, or in a clean kitchen towel. Press firmly to squeeze out as much liquid as possible. This step is crucial to prevent a watery raita.
⏱️ 5 minutes - 2
Whisk the yogurt: In a medium-sized bowl, whisk the plain yogurt until it is smooth and creamy, with no lumps. If using very thick yogurt like Greek yogurt, you can add 2-3 tablespoons of water to reach a pourable but still thick consistency.
⏱️ 2 minutes - 3
Combine ingredients: Add the squeezed grated cucumber, roasted cumin powder, salt (start with 1/4 tsp), and chaat masala (if using) to the whisked yogurt. Stir gently to combine all the ingredients.
⏱️ 3 minutes - 4
Taste and adjust seasoning: Stir the raita well. Taste it and adjust the salt and chaat masala if needed. The flavor should be balanced – slightly tangy, savory, and cooling.
⏱️ 1 minute - 5
Garnish and chill: Stir in most of the finely chopped cilantro, reserving a little for garnish. Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld and the raita to chill thoroughly. Serve cold, garnished with the remaining cilantro.
⏱️ 4 minutes + chilling time
💡 Pro Tips
- ✓For best results, use chilled yogurt.
- ✓Squeezing the water from the cucumber is essential for a thick and creamy raita.
- ✓Roasting cumin seeds before grinding them into powder adds a deeper, nuttier flavor.
- ✓Raita is a versatile accompaniment, perfect with spicy dishes like biryani, curries, or kebabs.
- ✓Adjust the spice level and salt according to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Boondi Raita: Add small, fried chickpea flour balls (boondi) just before serving.
- Onion Tomato Raita: Finely chop a small onion and tomato and add them to the raita along with the cucumber.
- Mint Raita: Add 1-2 tablespoons of finely chopped fresh mint leaves along with the cilantro.
- Vegetable Raita: Include other finely chopped vegetables like carrots or bell peppers.