A yogurt-based sauce from Indian cuisine, perfect to serve with biryani, pulao, rice, kebabs or any Indian meal.
Raita
Raita is a versatile side dish from Indian Cuisine, made with yogurt, spices, herbs, vegetables and sometimes even with fruits. It’s a celebrated hero among summer dishes, adding balance and flavor to an Indian meal. It’s a coolant, a dip, and a serving sauce all in one.
Ingredients
- 1 cup yogurt (more if required)
- 1 medium onion chopped
- ½ cup cucumbers, peeled & chopped
- ¼ tsp salt (adjust to taste)
- 1-2 green chilies deseeded & chopped
- 1-2 tbsp cilantro leaves, chopped finely
- ½ tsp cumin powder or roasted jeera (optional)
Directions
- Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
- Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
- Optional – Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
- Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
- Next add chopped cucumbers, onions, cumin powder, cilantro leaves and green chilies.
- Stir gently. If required add more yogurt. Taste test and add more salt if required.
- Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.
- Ensure you use fresh ingredients whether it’s the curd or veggies and spices.
- Use store bought yogurt if you’re pressed for time, but raita made with homemade curd is another level of yum.
- Avoid sour yogurt as it will ruin the flavor profile, unless you’re a big fan of sour foods.
- Don’t add too much of spices. We want the basic tang of the yogurt to shine through. A little spice goes a long way.
