Traditional Indian Raita Recipe


Raita is made with yogurt/curd, mild spice powders, and vegetables. It’s very delicious, healthy, helps in improving digestion and also keeps the body cool during summer. Raita makes an excellent accompaniment to biryanis as it brings down the heat in biryani and helps in digestion.


500 ml(2 cups)Curd
Cucumber 1 Medium Size.
2 Green chili finely chopped
1 onion finely chopped
2 Tbsp. freshly chopped coriander leaves
1/4 Tsp. salt (or according to taste)
1/2 Tsp. black salt
1/2 Tsp. of bhaja masala
Asafetida (Hing)
1 Tsp. oil.
Prep time   - 30 Min.
Servings     - 3/4                               

How To Make Raita

let’s start


First of all, take 500 ml(2 cups) curd and whisk the curd until smooth. The combination of curd and cucumber will help to beat the summer heat. You may peel the skin if you want to, remove and discard the seeds. Chop into small pieces or you can grate the cucumber.


Now add all the ingredients like chopped/grated cucumber in curd, Add 1 finely chopped green chili(or according to taste), add 1 small sized finely chopped onion, add 2 tbsp. freshly chopped coriander leaves,1/4  tsp. salt (or according to taste),1/2 tsp. black salt, Add 1/2 tsp. of bhaja masala.


Now mix it very well. Bhaja masala gives a very nice taste to the raita. add sugar if you want to. Now In a small pan heat 1 Tsp. vegetable oil. Temper the oil with a pinch of whole mustard seeds and cumin seeds.


Also, add just a pinch of asafetida (Hing).Asafetida(Hing)will impart a nice flavor to the raita, as well as improve digestion. Do not add more than just a pinch, or else it will become bitter in the test. Cook just 15 seconds and then add the tempering to the raita.
Mix it and serve with your favorite meal. You can also store it in the refrigerator for 2-3 days. To get the latest update please subscribe and click on the bell icon, to know more click here.
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