Pondicherry Raita
Veg
Contains dairy
A cooling yogurt-based side dish with cucumbers and spices, often served with biryani or pulao.
Cuisines
Pondicherry
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1 cup | cucumber, grated |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 1 small | green chili, finely chopped |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 tablespoon | fresh mint leaves, chopped |
| 1/2 teaspoon | cumin seeds |
| 1 teaspoon | vegetable oil |
| — | salt to taste |
Instructions
- 1 In a mixing bowl, whisk the plain yogurt until smooth.
- 2 Add the grated cucumber, finely chopped onion, tomato, and green chili to the yogurt.
- 3 Mix in the chopped coriander and mint leaves.
- 4 Heat oil in a small pan over medium heat.
- 5 Add cumin seeds to the hot oil and let them splutter.
- 6 Pour the tempered cumin seeds and oil over the yogurt mixture.
- 7 Add salt to taste and mix everything well.
- 8 Chill the raita in the refrigerator for at least 15 minutes before serving.
Tips
For a richer flavor, you can add a pinch of roasted cumin powder to the raita.