How to make raita and different types of raita
With a base of yoghurt or dahi, raita is one of the most popular sides in Pakistani and Indian cuisine. Not only does yoghurt temper the spice that is a characteristic part of Desi cuisine, but it also acts as a condiment or dip to soak up the roti for dry dishes like BBQ.
Servings: 4 people
Calories: 50kcal
Ingredients
Plain raita with spices:
- 1 cup yoghurt
- 2 tablespoons milk adjust as required
- 4 tablespoon water adjust as required
- 1 teaspoon cumin seeds, roasted and crushed bhuna zeera)
- ½ - 1 teaspoon salt
- ½ teaspoon red chili powder
Vegetable raita:
- 3 tablespoons onion diced
- 3 tablespoons tomatoes diced
- 1 green chili chopped
- 1 tablespoon coriander plus more for garnish
Green chutney raita:
- 2 tablespoons green chutney
Instructions
Plain raita with spices:
- Place yoghurt in a bowl with milk and water. Whisk together and add more milk or water as required. Add cumin seeds, salt and red chili powder and mix through.
Vegetable raita:
- Add the diced up vegetables to the plain yoghurt with spices. Stir together, leaving some coriander leaves for garnish in the end.
Green chutney raita:
- Whisk yoghurt with milk and water. Add green chutney along with roasted cumin seeds and stir through. Taste and then add the salt and red chili powder.
Notes
How to make roasted cumin seeds (or bhuna zeera):
Place cumin seeds on a tawa / frying pan. Dry roast on low - medium heat for 2 minutes, making sure to move the pan around so the cumin seeds don’t burn. Take off the heat and place in a spice grinder and ground into a coarse powder. Pour the roasted and ground cumin seeds into an air-tight bottle and it will last for a couple of months in the spice cabinet. If you are looking for a recipe for home made green chutney, you can find one on the blog here
Place cumin seeds on a tawa / frying pan. Dry roast on low - medium heat for 2 minutes, making sure to move the pan around so the cumin seeds don’t burn. Take off the heat and place in a spice grinder and ground into a coarse powder. Pour the roasted and ground cumin seeds into an air-tight bottle and it will last for a couple of months in the spice cabinet. If you are looking for a recipe for home made green chutney, you can find one on the blog here