Grated Amla & Yogurt Raita
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a fine grater for the amla to avoid fibrous shreds in the raita.
- 2Grate the amla just before mixing to prevent browning and preserve its vitamin C.
- 3Whisk the yogurt until completely smooth so the raita has a consistent texture.
- 4Swirl the tadka pan instead of stirring aggressively to avoid oil splatters from curry leaves.
- 5Pour the hot tempering directly over the yogurt to release maximum aroma, then fold gently.
- 6Chill the raita for 10 minutes before serving to let the flavors meld without watering down.
- 7If your yogurt is too thin, skip the extra water and whisk it well to get a thicker raita.
Adapt it for your goals.
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 raitaSpicier raita
Add a finely chopped green chili along with the grated amla for an extra layer of heat that pairs well with biryani.
herb fusionHerb-fusion
Add a splash of pomegranate molasses or a pinch of chaat masala for a sweet-tangy twist that brightens the amla's flavor.
Why this is on our healthy list.
Rich in Vitamin C
Amla (Indian gooseberry) is one of the richest natural sources of vitamin C, supporting immunity and skin health.
Probiotic Support
Yogurt provides live probiotics that aid digestion and gut health, making this raita a cooling, gut-friendly side dish.
Low-Calorie Side
With minimal oil and no added sugar, this raita is a light, nutrient-dense accompaniment to heavier rice or bread dishes.
Digestive Spices
Mustard seeds, cumin, and asafoetida in the tempering stimulate digestion and help reduce bloating.
Frequently asked questions
No, bottled juice won't provide the same texture. Use fresh amla for the grated, slightly crunchy consistency that defines this raita.
