Grated Amla & Yogurt Raita

Name: Grated Amla & Yogurt Raita
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup yogurt (thick, whisked until smooth); 4 pcs amla (fresh, medium, washed and grated (discard seeds)); 3 tbsp water (cold, to adjust consistency); 1 pinch salt; 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili (broken in half); 8 pcs curry leaves (fresh); 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A refreshing, tangy raita made with fresh grated Indian gooseberries and whisked yogurt. The sharp, astringent bite of raw amla is beautifully balanced by the cooling creaminess of yogurt, with a crackling tempering of mustard seeds and curry leaves adding depth. Ready in minutes, it's the perfect companion to biryani, pulao, or any Indian flatbread.

PREP

10m

COOK

SERVES

1 KATORI

101 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the amla.
1.Wash the amla thoroughly and pat them dry.
2.Grate each amla using a fine grater, rotating around the central seed.
3.Discard the seeds and set the grated amla aside in a bowl.
mix · ~2 min
Mix the raita base.
1.In a mixing bowl, whisk the yogurt until smooth and creamy.
2.Add the cold water and a pinch of salt, then whisk again to combine.
3.Fold in the grated amla until evenly distributed.
TIPGrate the amla just before mixing to prevent browning and preserve its vitamin C.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add cumin seeds and dried red chilies, stirring until fragrant.
4.Toss in curry leaves and a pinch of asafoetida, swirl for 10 seconds, then remove from heat.
TIPSwirl the pan instead of stirring the curry leaves aggressively to avoid splattering oil.
mix · ~1 min
Add the tempering to the raita.
1.Immediately pour the hot tempering over the amla-yogurt mixture.
2.Gently fold the tempering into the raita until the oil and spices are swirled through.
garnish
Garnish with fresh coriander leaves and serve.
Transfer the raita to a serving bowl, scatter chopped coriander leaves on top, and serve immediately or chill for 10 minutes for a colder version.

PRO TIPS

What to keep in mind.

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

1
Use a fine grater for the amla to avoid fibrous shreds in the raita.
2
Grate the amla just before mixing to prevent browning and preserve its vitamin C.
3
Whisk the yogurt until completely smooth so the raita has a consistent texture.
4
Swirl the tadka pan instead of stirring aggressively to avoid oil splatters from curry leaves.
5
Pour the hot tempering directly over the yogurt to release maximum aroma, then fold gently.
6
Chill the raita for 10 minutes before serving to let the flavors meld without watering down.
7
If your yogurt is too thin, skip the extra water and whisk it well to get a thicker raita.

RECIPE VARIATIONS

Adapt it for your goals.

no oil tempering

No-oil tempering

Dry-roast mustard seeds, cumin, and red chili in a pan until fragrant, then grind to a powder and mix into the raita. Perfect for those avoiding added oil.

spicier raita