Rajasthani Raita

Rajasthani Raita

Rajasthani Raita

Veg

Beaten yogurt tempered with mustard seeds, dried red chilli, and cumin in ghee, mixed with grated lauki (bottle gourd) or boondi, and seasoned with roasted cumin powder, red chilli powder, and salt. Distinctly different from the milder North Indian raita; the Rajasthani version has a slightly coarser, more rustic texture and a stronger tempering that leaves the yogurt fragrant with ghee and mustard seeds. An essential cooling counterpoint to the fiery, ghee-heavy Rajasthani main course; no Rajasthani thali is complete without it.

Cuisines

Rajasthani Marwari

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

Yogurt 1 cup Yogurt
Cumin 1 tablespoon Cumin , seeds
Mustard Seed 1 teaspoon Mustard Seed
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
chaat masala 1 teaspoon Chaat masala
oil 1 tablespoon Oil
Cucumber 1 medium Cucumber , grated
Onion 1 medium Onion , finely chopped
Tomato 1 medium Tomato , finely chopped
salt — Salt , to taste
Cilantro — Cilantro , fresh, for garnish

Instructions

  1. 1 In a mixing bowl, whisk the yogurt until smooth and creamy.
  2. 2 Add grated cucumber, chopped onion, and chopped tomato to the yogurt and mix well.
  3. 3 Heat oil in a small pan over medium heat.
  4. 4 Add cumin seeds and mustard seeds to the hot oil and let them splutter.
  5. 5 Once the seeds splutter, add red chili powder, coriander powder, and chaat masala. Stir quickly and remove from heat.
  6. 6 Pour this tempering over the yogurt mixture and mix well.
  7. 7 Add salt to taste and mix again.
  8. 8 Garnish with fresh coriander leaves before serving.

Tips

For a refreshing taste, chill the raita in the refrigerator for 30 minutes before serving.