Spicy Amla Raita (Yogurt Dip)

Name: Spicy Amla Raita (Yogurt Dip)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.5 cup yogurt (thick, chilled); 6 pcs amla (fresh Indian gooseberries, washed); 1 pcs green chili (finely chopped); 1 pinch salt; 1 pinch cumin powder (roasted); 1 pinch red chili powder; 1 tsp oil; 0.5 tsp cumin seeds; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A cooling yogurt dip with a bold, spicy twist from fresh Indian gooseberries and green chilies. This raita balances tangy yogurt and sour amlas with a quick cumin tempering, making it the perfect companion for biryani, pulao, or stuffed parathas.

PREP

10m

COOK

SERVES

1 KATORI

83 cal

SERVINGS

INGREDIENTS

For 4 servings

1.5 cupyogurt · thick, chilled6 pcsamla · fresh Indian gooseberries, washed1 pcsgreen chili · finely chopped1 pinchsalt1 pinchcumin powder · roasted1 pinchred chili powder1 tspoil½ tspcumin seeds2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein5g · 24%

Carbs10g · 48%

Fat3g · 33%

Fiber1g

Sugar8g

Saturated fat1g

Cholesterol6mg

Sodium103mg

Potassium296mg

Phosphorus144mg

How we calculate →

METHOD · 5 STEPS

boil · ~5 min
Boil the amlas until tender.
In a small pan, add the amlas with just enough water to cover them. Boil for 5 minutes until they soften slightly. Drain the water and let them cool. Once cooled, remove the seeds and roughly chop the flesh.
mix · ~2 min
Whisk the yogurt and blend in the amla.
1.In a mixing bowl, whisk the chilled yogurt until smooth and creamy.
2.Add the chopped amla, green chili, salt, cumin powder, and red chili powder.
3.Mix everything well until the spices and amla are evenly distributed.
temper · ~1 min
Make the cumin tempering.
1.Heat the oil in a small tadka pan over medium heat.
2.Add the cumin seeds and let them sizzle and turn aromatic (30 seconds).
TIPWatch the cumin closely — it burns quickly. Swirl the pan to even out the heat.
assemble · ~1 min
Pour the tempering over the raita and garnish.
Pour the hot cumin tempering directly over the prepared raita. The sizzle releases the cumin's aroma into the yogurt. Top with chopped fresh coriander leaves.
serve
Chill briefly and serve.
Refrigerate the raita for 10 minutes to let the flavors meld. Serve cold as a side with biryani, pulao, or stuffed parathas.

PRO TIPS

What to keep in mind.

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

1
Boil the amlas just until tender, not mushy, to retain a slight bite.
2
Whisk the yogurt thoroughly for a smooth, lump-free raita base.
3
Let the boiled amlas cool completely before chopping to avoid soggy texture.
4
Pour the hot tempering over the raita slowly for a dramatic sizzle and aroma.
5
Chill the raita for at least 10 minutes after tempering for best flavor melding.
6
Use a non-reactive bowl (glass or ceramic) to prevent a metallic taste from the tangy amla.

RECIPE VARIATIONS