Raita

Name: Raita
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-3 servings
Ingredients: 1 cup Yogurt, plain; 1 medium Cucumber, grated; 1 small Onion, finely chopped; 1 small Tomato, finely chopped; 1 tablespoon Cilantro, 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 Seed

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	Yogurt , plain
	1 medium	Cucumber , grated
	1 small	Onion , finely chopped
	1 small	Tomato , finely chopped
	1 tablespoon	Cilantro , 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 Seed

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.