Loading...
A refreshing and vibrant yogurt dip made with fresh coriander leaves, green chilies, and roasted cumin. This simple raita is the perfect cooling side dish for spicy Indian meals like biryani, pulao, or kebabs.
Create the Coriander Paste
Prepare the Yogurt Base
Combine and Season
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A refreshing and vibrant yogurt dip made with fresh coriander leaves, green chilies, and roasted cumin. This simple raita is the perfect cooling side dish for spicy Indian meals like biryani, pulao, or kebabs.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 82.24 calories per serving with 4.71g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Adjust, Chill, and Serve
For a refreshing twist, add 1/2 cup of fresh mint leaves along with the coriander when making the paste. This creates a classic 'Pudina Dhania Raita'.
Add 1-2 small cloves of garlic to the blender with the coriander for a pungent, savory flavor that pairs exceptionally well with kebabs and tikkas.
Replace the dairy curd with an equal amount of thick, unsweetened plant-based yogurt like coconut, soy, or almond yogurt for a delicious vegan version.
For added texture, stir in 2-3 tablespoons of finely chopped onion or crumbled boondi (fried chickpea flour balls) just before serving.
The yogurt base is a natural source of probiotics, which are beneficial bacteria that help maintain a healthy gut microbiome, improve digestion, and boost immunity.
Yogurt and coriander have natural cooling properties, making this raita an excellent accompaniment to spicy meals. It helps soothe the palate and provides hydration.
Fresh coriander leaves are packed with antioxidants like Vitamin C and beta-carotene, which help protect the body against cellular damage caused by free radicals.
Spices like roasted cumin and ginger are well-known for their digestive properties. They can help stimulate digestive enzymes, reduce bloating, and improve overall gut function.
One serving of Coriander Raita (about 1/2 cup) contains approximately 80-90 calories, primarily depending on whether you use full-fat or low-fat yogurt.
Yes, Coriander Raita is very healthy. It's a great source of probiotics from yogurt, which supports gut health. Coriander is rich in antioxidants and vitamins, while spices like cumin and ginger aid digestion. It's a low-calorie, refreshing side dish.
Raita can become bitter if the coriander is over-blended, which releases bitter compounds from the leaves. Blend the paste just until smooth. Using old or stale coriander can also contribute to a bitter taste.
Absolutely! To make a vegan version, simply substitute the dairy yogurt with a thick, unsweetened plant-based yogurt such as coconut, almond, or soy yogurt.
Store the raita in an airtight container in the refrigerator. It stays fresh for up to 2 days. The consistency might thicken slightly upon refrigeration, and the flavors will become more pronounced.
Coriander Raita is a versatile side dish. It pairs wonderfully with spicy Indian dishes like Biryani, Pulao, Kebabs, and Parathas. It can also be used as a cooling dip for pakoras, samosas, or chips.