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A cool and refreshing yogurt dip packed with crunchy vegetables and mild spices. This simple side dish is the perfect accompaniment to spicy Indian meals like biryani or pulao, ready in minutes.
In a medium-sized mixing bowl, take the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
Add the finely chopped onion, deseeded tomato, cucumber, green chilli (if using), and fresh coriander leaves to the whisked curd.
Sprinkle in the roasted cumin powder, chaat masala, kala namak, red chilli powder (if using), and sugar (if using).
Gently fold everything together until the vegetables and spices are evenly distributed throughout the curd. Be careful not to overmix.
Add salt just before you plan to serve. Mix it in, taste, and adjust any seasonings if necessary. Adding salt too early will cause the vegetables to release water and make the raita runny.
For best results, chill the raita in the refrigerator for at least 30 minutes. This allows the flavors to meld together. Garnish with a final pinch of roasted cumin powder and a coriander sprig before serving.
A cool and refreshing yogurt dip packed with crunchy vegetables and mild spices. This simple side dish is the perfect accompaniment to spicy Indian meals like biryani or pulao, ready in minutes.
This indian recipe takes 15 minutes to prepare and yields 4 servings. At 87.43 calories per serving with 4.77g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Soak 1/2 cup of plain boondi in warm water for 5 minutes, squeeze out the water, and add it to the whisked curd along with spices. Omit the other vegetables.
Blend a handful of fresh mint leaves, coriander leaves, and a green chilli into a fine paste. Mix this paste into the whisked curd along with spices.
Prepare the raita as per the recipe. In a small pan, heat 1 tsp of ghee, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and a sprig of curry leaves. Once they splutter, pour this tempering over the raita.
For a sweet version, omit the onion, green chilli, and savory spices. Add chopped fruits like pineapple, pomegranate seeds, and apple. Season with a pinch of salt, sugar, and roasted cumin powder.
The curd (yogurt) in raita is a rich source of probiotics, which are beneficial bacteria that improve gut health, aid digestion, and boost the immune system.
Both curd and cucumber have natural cooling properties. This makes raita an excellent dish to consume during hot weather or to balance the heat from spicy foods.
Packed with fresh vegetables, raita is a good source of essential vitamins, minerals, and dietary fiber. Curd also provides a significant amount of calcium and protein.
Being low in calories and high in protein and fiber, raita can help you feel full and satisfied, reducing overall calorie intake and supporting weight management goals.
A single serving of Vegetable Raita (about 1/2 cup or 160g) contains approximately 70-90 calories, depending on whether you use full-fat or low-fat curd.
Yes, it is very healthy. It's a great source of probiotics from the curd, which aids digestion. The raw vegetables provide fiber, vitamins, and minerals. It's also low in calories and hydrating.
Raita usually becomes watery for two reasons: 1) Adding salt too early, which draws moisture out of the vegetables. 2) Using thin or watery curd. To prevent this, use thick curd and add salt just before serving.
It is best served fresh. However, you can store it in an airtight container in the refrigerator for up to 24-48 hours. Note that it may become slightly watery over time.
Absolutely! Greek yogurt is an excellent choice as it's naturally thick and creamy. You may need to add a tablespoon or two of milk or water to achieve your desired consistency.
Vegetable Raita is a versatile side dish that pairs wonderfully with spicy Indian main courses like Biryani, Pulao, Kebabs, and various curries. It also goes well with stuffed parathas and theplas.
This recipe goes great with these complete meals
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