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A refreshing and simple yogurt dip made with crunchy onions, juicy tomatoes, and mild spices. This classic North Indian side dish is the perfect cooling accompaniment to spicy curries, biryanis, and pulao.
For 4 servings
Prepare the Yogurt Base: In a medium-sized bowl, add the thick curd and whisk it vigorously for about 1 minute until it is completely smooth and creamy, with no lumps.
Season the Yogurt: To the whisked yogurt, add the roasted cumin powder, red chilli powder (if using), and optional sugar. Mix well until the spices are evenly incorporated.
Add Vegetables: Gently fold in the finely chopped onion, deseeded tomato, green chilli, and 1 tablespoon of the chopped coriander leaves. Stir until just combined. Do not add salt at this stage.
Prepare the Tempering (Optional): Heat ghee in a small tadka pan over medium heat. Once the ghee is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds. Add the curry leaves and fry for a few seconds until they become crisp and aromatic. Be careful as they may splatter.
Combine and Chill: Immediately pour the hot tempering over the raita mixture. Stir it in gently. Now, add the salt and mix. Garnish with the remaining 1 tablespoon of coriander leaves. For best results, chill the raita in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.
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A refreshing and simple yogurt dip made with crunchy onions, juicy tomatoes, and mild spices. This classic North Indian side dish is the perfect cooling accompaniment to spicy curries, biryanis, and pulao.
This north_indian recipe takes 12 minutes to prepare and yields 4 servings. At 110.41 calories per serving with 5.26g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Replace the tomato with 1/2 cup of grated or finely chopped cucumber. Make sure to squeeze out all the excess water from the cucumber before adding it to the yogurt.
Add 2 tablespoons of finely chopped fresh mint leaves along with the coriander for an extra layer of refreshing flavor.
For a quicker, simpler version, you can skip the tempering step entirely. The raita will still be delicious and refreshing.
Increase the amount of green chillies or add a pinch of black pepper powder along with the other spices for more heat.
The yogurt base is rich in probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and maintain a balanced gut flora.
Yogurt and fresh vegetables like tomatoes have a natural cooling effect, making this raita an excellent side dish to balance the heat of spicy Indian meals and soothe the digestive system.
Yogurt is a great source of calcium for strong bones and teeth, and provides high-quality protein essential for muscle repair, satiety, and overall body function.
Fresh onions and tomatoes provide essential vitamins like Vitamin C and antioxidants like lycopene, which help protect the body from cellular damage caused by free radicals.
Yes, it is a very healthy side dish. Yogurt is an excellent source of probiotics for gut health, protein, and calcium. The raw vegetables add fiber, vitamins, and antioxidants, making it a nutritious, low-calorie accompaniment to any meal.
A standard serving of about 3/4 cup (195g) contains approximately 95-110 calories. The majority of the calories come from the full-fat yogurt and the small amount of ghee used in the tempering.
Raita typically becomes watery for two reasons: 1) The tomatoes were not deseeded, releasing their juices. 2) Salt was added too early, causing both the yogurt and vegetables to release water. To prevent this, always deseed tomatoes and add salt just before serving.
Absolutely. You can easily make it vegan by substituting the dairy yogurt with a thick, unsweetened plant-based yogurt, such as coconut, almond, or soy yogurt. The rest of the recipe remains the same.
This raita is best enjoyed fresh on the day it is made for the best texture and flavor. However, you can store it in an airtight container in the refrigerator for up to 24 hours. Note that the onions may lose some of their crunchiness over time.