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
| 1 cup | yogurt |
| 1 tablespoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | chaat masala |
| 1 tablespoon | oil |
| 1 medium | cucumber, grated |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 In a mixing bowl, whisk the yogurt until smooth and creamy.
- 2 Add grated cucumber, chopped onion, and chopped tomato to the yogurt and mix well.
- 3 Heat oil in a small pan over medium heat.
- 4 Add cumin seeds and mustard seeds to the hot oil and let them splutter.
- 5 Once the seeds splutter, add red chili powder, coriander powder, and chaat masala. Stir quickly and remove from heat.
- 6 Pour this tempering over the yogurt mixture and mix well.
- 7 Add salt to taste and mix again.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a refreshing taste, chill the raita in the refrigerator for 30 minutes before serving.