Raita
Veg
Beaten yogurt with vegetables and spices — full-fat yogurt beaten smooth and mixed with any of: grated cucumber (the most common), boondi (fried chickpea pearls), raw onion, mint, or pomegranate. Seasoned with roasted cumin powder, black salt, and red chilli. Served cold alongside biryani, pulao, or any rich curry to cool and balance the meal. The most ubiquitous accompaniment in North Indian cuisine.
Cuisines
Rajasthani
Haryanvi
Awadhi
Kashmiri
Bihari
Mughlai
Punjabi
Delhi
Indian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1 medium | cucumber, grated |
| 1 small | onion, finely chopped |
| 1 small | tomato, finely chopped |
| 1 tablespoon | fresh coriander leaves, chopped |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 | salt to taste |
| 1 teaspoon | sugar |
| 1 teaspoon | black salt |
| 1 teaspoon | chaat masala |
| 2 tablespoons | pomegranate seeds |
Instructions
- 1 In a dry pan, roast the cumin seeds on medium heat until they turn aromatic. Let them cool and then crush them coarsely.
- 2 In a mixing bowl, whisk the yogurt until smooth and creamy.
- 3 Add the grated cucumber, chopped onion, chopped tomato, and fresh coriander leaves to the yogurt.
- 4 Mix in the roasted cumin, red chili powder, salt, sugar, black salt, and chaat masala. Stir well to combine all ingredients.
- 5 Gently fold in the pomegranate seeds.
- 6 Chill the raita in the refrigerator for at least 15 minutes before serving.
Tips
For a richer flavor, use homemade yogurt. Adjust spices according to your taste preference.