Raita

Raita recipe

Raita is an Indian condiment dip or sauce that is eaten as a side dish with a variety of dishes. Curd (yogurt) is the main ingredient in raita, which is then topped with vegetables, fruits, herbs, and spices.

Any raita will brighten up your meal and cool your palate. It has a light sour flavor from the yogurt, as well as some freshness from the vegetables and herbs. As a result, it goes well with fiery or spicy gravies or curries.

Owing to the inclusion of gut-friendly bacteria in curd, it also has probiotic health benefits (yogurt). Digestion is aided by the spices and herbs applied to it.

Riata is usually eaten with biryani or pulao, and the two go well together. The freshness, refreshing, and light flavors of raita round out the salty, hearty, and rich flavors of biryani. The addition of a pulao to the meal adds more spice and texture.

Raita goes well with just about every Indian food. So, if you want to cook up a fast side, it shouldn’t take longer than 5 to 10 minutes, including prep time.

Ingredients :

  • Curd 1 cup
  • Onions (chopped) 1/4 cup
  • Tomatoes (chopped) 1/4 cup
  • Green chili (chopped) 1 tablespoon
  • Coriander leaves (chopped) 1 tablespoon
  • Ciba Taaza Spices RAITA MASALA 1 tablespoon
  • Mint Leaves 2 – 3 tsp
  • Cumin roasted 1tsp
  • ⅛ red chili powder
  • Salt as required

Directions

  • In a bowl, whisk the 1 cup curd (yogurt) till smooth.
  • Add finely chopped onion to the whisked curd.
  • Add finely chopped tomato.
  • Add 2 to 3 tsp mint leaves, finely chopped, and 1 finely chopped green chili You may use chopped coriander leaves instead of mint leaves or a combination of both.
  • Adding 1 tsp roasted cumin powder, ⅛ tsp red chili powder, and salt as required.
  • Mix the raita well.
  • Serve with pulao, biryani, or other rice dishes, serve onion tomato raita. You may also add a few mint or coriander leaves to this raita if desired.