Creamy Jamun Raita

Name: Creamy Jamun Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup yogurt (thick, full-fat, chilled); 150 g jamun (ripe Indian black plums, washed, deseeded and roughly chopped); 1 tsp sugar; 1 pinch salt; 0.5 tsp roasted cumin powder; 1 pinch black salt; 1 tbsp mint (fresh leaves, finely chopped); 1 tsp ghee; 0.5 tsp cumin seeds; 1 pcs dry red chili (broken in half)

RATING

0.0/5

TASTE SCORE

8/10

A refreshing, creamy yogurt side dish studded with sweet-tart jamun (Indian black plums). The fruit's natural astringency mellows into the cool, spiced yogurt, creating a stunning purple-flecked raita that's perfect with biryani, pulao, or any spiced meal. Ready in minutes with just a handful of ingredients.

PREP

10m

COOK

SERVES

1 KATORI

117 cal

SERVINGS

METHOD · 5 STEPS

prep · ~4 min
Prep the jamun and yogurt.
1.Wash the jamun and pat dry. Slit each fruit, remove the seed, and roughly chop the flesh into small pieces.
2.In a mixing bowl, whisk the chilled yogurt until smooth and creamy with no lumps.
mix · ~2 min
Combine raita base.
1.Add the chopped jamun to the whisked yogurt.
2.Stir in sugar, salt, roasted cumin powder, and black salt.
3.Fold in the chopped mint leaves and mix gently until everything is well combined.
TIPFold gently — overmixing will break the jamun pieces and turn the raita completely purple.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle and turn golden (15-20 seconds).
3.Add the broken dry red chili and swirl until fragrant (10 seconds).
4.Immediately pour the tempering over the raita.
rest · ~10 min
Chill before serving.
Cover the raita and let it rest in the refrigerator for at least 10 minutes so the flavors meld and the raita turns cold. Stir gently once more before transferring to a serving bowl.
TIPChilling helps the jamun flavor bloom into the yogurt — don't skip this rest.
garnish
Garnish and serve chilled.
Top with a pinch of roasted cumin powder and a few small mint leaves. Serve the creamy jamun raita chilled alongside biryani, pulao, or paratha.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the yogurt until completely smooth before adding jamun for a silky raita texture.
2
Use ripe, soft jamun for natural sweetness — unripe ones are too tart and astringent.
3
Fold the jamun gently to keep some purple streaks; overmixing turns the whole raita muddy.
4
Chill the raita for at least 10 minutes after tempering so the jamun flavor infuses the yogurt.
5
If jamun is very tart, adjust sugar by an extra ½ teaspoon to balance the sourness.
6
Make ahead: Prepare the raita base (without tempering) and refrigerate; add tadka just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Substitute full-fat coconut yogurt for dairy yogurt and use coconut oil instead of ghee for the tempering. The coconut's subtle sweetness complements jamun's tartness.

sugar free