Raita is a popular side dish or accompaniment in many Indian meals. It is easy to prepare and goes well with main course dishes such as biryanis, parathas, dal chawal, sabzi roti, and almost anything else on the table.
Raita is made of yogurt with spices, herbs, vegetables, and sometimes even fruits added to it. Ingredients can be based on taste and preferences, or even items available in one’s kitchen.
Raita is easy to make, takes very little time to prepare, and tastes good with almost anything. It has a slightly runny consistency, as it is prepared by adding water to the yogurt.
Ingredients of Raita
Yogurt is the main ingredient of raita. Any raita recipe requires yogurt that has been whisked and diluted slightly, or as per preference, with water.
Raita can be made with vegetables such as cucumber, onion, tomatoes, lauki (bottle gourd), or carrot. It can also be made of boondi, which are basically small fried gram flour balls. Many people prefer raita made of fruits as well.
Once you have your choice of fruits, vegetables or other additions to the yogurt, it is time for the spices. Salt or black salt is a must. You can also add roasted cumin powder, a dash of red chilli or Kashmiri red chilli powder, and some chaat masala to complete the raita preparation.
Nutritional Value of Raita
Raita has several nutritional benefits. Consumed regularly with food, raita can aid in digestion, improve gut health and provide nourishment to the body.
Raita is made of curd or yogurt. Yogurt is a great source of probiotics. Probiotics are good bacteria that help maintain good gut health and keep the body healthy. They are known to boost immunity, aid in weight loss, and help in maintaining an overall healthy lifestyle.
Vegetables added to raita are a great source of nourishment to the body. Cucumbers, tomatoes, onions, and bottle gourd as well as certain fruits that go into a raita preparation are beneficial to one’s diet.
Herbs and spices in raita are good for digestion, too.
Tips for Making Tasty Raita
Yogurt
Always ensure the yogurt used in your raita recipe is fresh. It is always best to use fresh curd made at home, but even freshly-bought yogurt from the store can be used.
Vegetables
Just like the yogurt, the vegetables used in the raita, too, should be fresh. Avoid using vegetables that have been cut and kept in the fridge. Freshly chopped veggies lend a refreshing flavour to the raita.
Spices
Some spices, such as cumin, chat masala, and red chilli powder are great additives to any raita. However, an excess of any of these may mar the taste of your preparation. Be cautious to use the right amount.
How to Make Raita – Basic Raita Recipe
A basic raita is a perfect accompaniment to any Indian meal. If you are wondering how to make raita at home, you will be surprised at how simple it actually is.
The chief ingredient in raita is yogurt. While homemade yogurt is the best option, store-bought can be equally good too, as long as it is fresh.
To make basic raita, you need yogurt. Whisk it till it becomes smooth. Add finely chopped onions, cucumber, tomatoes (optional), fresh coriander leaves, fresh mint leaves, and green chillies (again, optional). Mix it all well.
Next up are the spices. The spices used in the basic raita include salt or black salt, as per taste. Add a few pinches of roasted cumin powder, chat masala powder and red chilli powder (or Kashmiri red chilli powder – for the colour).
Mix well and chill the raita before serving.
Raita is usually of a slightly watery consistency. You need to add water as per your preference. After adding water, mix the ingredients well.
Basic raita goes well with biryanis, parathas, tikkas, and simple meals consisting of vegetables, dals, and rice or roti.
The raita is such a versatile dish that it can be customised as per individual taste. You can easily add or remove any ingredient or replace it with another. The same holds for spices. Simply adding some salt or black salt can suffice.
Spice levels in basic raita can be adjusted by the addition or complete removal of green chillies. Even red chilli powder can be left out entirely if the spice levels are to be kept low.
Cucumber Raita
Cucumber raita is among the most popular veg raita recipes. It is easy to prepare and refreshing to eat. It serves as a delicious accompaniment to meals, especially in the summer season. The cucumber is cool and lends a fresh and refreshing flavour to raita.
You can make cucumber raita in two ways.
The first way to make cucumber raita is to finely chop the cucumber and add it to the whisked yogurt. Add salt or black salt, roasted cumin powder and some finely chopped fresh coriander leaves. Mix it all well and serve chilled.
The second method is to grate the cucumber. You can either squeeze out the excess water and keep it aside to stir into the raita or drain it away. Mix the grated cucumber into the raita, along with the spices.
Cucumber raita tastes great even if you do not de-seed the cucumber. If you really do not prefer the seeds, you can opt to remove them.
Cucumber raita tastes better when the peels from the cucumber are removed. However, if you are using a variety of cucumber that has a thin peel, you can leave it on, if you choose to.
Cucumber raita is a great accompaniment to meals as it is light, easy to make, and extremely refreshing. It also has a high nutritional quotient.
Boondi Raita
Boondi refers to fried gram flour available in tiny balls. It is a popular Indian snack, used in both sweet and savoury preparations. The word boondi comes from the Hindi word ‘boond’ which means drop. Boondi is like a little drop, thus the name.
Boondi is easily available in grocery stores. You can choose between plain or masala Boondi, as per your taste preference.
Boondi is often used in raita. To make Boondi raita, first, soak the boondi in warm water for about 5-7 minutes. Soaking them for too long will turn them mushy.
Prepare the yogurt by whisking it well. Drain the boondi of excess water and mix it into the yogurt. Add salt, roasted cumin powder, red chilli powder or Kashmiri red chilli powder, chat masala and some finely chopped fresh coriander leaves. Mix everything well.
Add water to make the consistency thinner as per your liking.
While boondi raita is more popularly served with soft boondi, some people also prefer the boondi to stay a little crispy. In that case, the boondi need not be soaked in warm water. You can directly add the boondi to the yogurt and mix all the spices in.
North Indian Vegetable Raita
A tasty veg raita makes for a suitable accompaniment to any Indian meal. It goes well with pulao, biryani and vegetables served with rice or rotis.
North Indian vegetable raita is usually served with north Indian meals or thalis. Thalis are big platters served in restaurants and come with a variety of vegetables, lentils or dal, sweet, papad, rice, roti, pickle, and a few other accompaniments. This raita preparation is also commonly served at a buffet.
To make this raita, you need fresh yogurt. Whisk it and keep it aside.
You will also need finely chopped onions, tomatoes, cucumber, and carrot. Do ensure the cucumber is peeled. Adding chopped green chillies is optional. Once chopped, these vegetables can be added to the whisked yogurt.
Now come the spices. You can add salt or black salt, roasted cumin powder, red chilli powder and chaat masala. Mix all the ingredients well. Add water as required to get the desired consistency, and serve the raita chilled or at room temperature.
Usually, a North Indian vegetable raita is slightly spicy. However, if you wish to prepare it with mild or no spices, you can skip the red chilli powder or add Deghi mirch instead. You can also leave out the green chillies to suit your palette.
South Indian Onion Raita
The most basic recipe for the south Indian onion raita is one in which freshly sliced onions are mixed into the yogurt. Spices such as salt or black salt, roasted cumin powder, chaat masala, and red chilli powder are blended into the raita. Then it is topped with finely cut fresh coriander leaves. It can be served chilled with biryani or pulao.
A variation of this raita is to add a truly south Indian touch to it. In a pan, heat some mustard oil. Add some mustard seeds, curry leaves, and cumin seeds. When they start sputtering, pour this mixture on top of the prepared onion raita. Mix it well and serve.
Onion raita should be made with freshly cut onions. If you use onions that have been cut and kept, the taste of the raita can turn sour. It is also better to make it fresh each time it has to be served, as it can give off a bad smell if kept in the fridge and served after a day or two.
Other Variations of Raita and their Recipes
Pineapple Raita
The combination of pineapple and yogurt may seem strange to many. However, once you have tasted this dish, you will probably change your mind.
This raita is best when made with fresh pineapples when they are in season. If you do not get fresh pineapples, canned ones will do.
There are two ways to make pineapple raita. For both methods, you need to whisk and prepare the yogurt. Add salt or black salt, roasted cumin powder, and red chilli powder as per taste. You can add chaat masala for a tangy flavour.
In the first method, simply chop the pineapple pieces finely and add them to the raita. Mix it well and serve it chilled.
In the second method, you need to stew the pineapple with a small amount of sugar and make it soft. Add it to the whisked yogurt flavoured with spices. In a pan, heat some mustard oil. Add some mustard seeds, curry leaves and cumin seeds. When they start sputtering, pour this mixture on top of the prepared raita. Mix it well and serve the raita.
Mint Coriander Raita
This preparation goes well with biryani and pulao. It is also a great accompaniment to Mughlai and tandoori food, especially when served with naan, paratha and kulcha.
Using fresh mint and coriander leaves makes all the difference to this raita recipe. To prepare, wash the mint and coriander leaves well with water. In a blender, add these washed leaves, a pinch of sugar, a couple of cloves of garlic, a small stick of ginger, two finely chopped green chillies and two tablespoons of yogurt. Blend it until it becomes a smooth paste.
Add this paste to the yogurt and mix it all well. Then, add the spices. You can add in salt or black salt, roasted cumin powder, red chilli powder, and chaat masala to the raita.
You can store this raita in the fridge for a couple of days. If you wish to use it as a dip, you can keep the consistency a little thick.
Aloo Raita
Aloo raita is made of boiled potatoes and is a great accompaniment to any rice dish such as pulao or biryani. It is also often an unusual way to make raita and goes well when you are having a party and wish to serve accompaniments that are different.
You need to take two potatoes and boil them in a pan of water or in a pressure cooker with two whistles. They should be soft when boiled. Next, take a pan and heat some oil in it. Add the potatoes, two finely chopped green chillies, and stir for a few minutes. Do not overcook the potatoes. They should turn slightly golden brown. Then add some finely chopped fresh coriander leaves and mix it all well.
Add the cooked potatoes to whisked yogurt. Next, add the spices. You can use salt or black salt, roasted cumin powder, red chilli powder and chaat masala. The red chilli powder can either be omitted or substituted by Deghi mirch.
Serve this raita chilled.
Cabbage Raita
Cabbage is a vegetable packed with nutrients. It is low in calories but high in vitamins C and K. It is also a good source of potassium, magnesium and calcium. Cabbage also contains antioxidants, which are known to protect against cancer and heart disease.
A healthy and easy way to include cabbage in the diet is by using it in a raita. Make sure the cabbage you use for the raita is fresh or the entire raita will taste rank.
To make this raita, finely chop the cabbage leaves. Wash them well with water. Sometimes cabbage contains pests that need to be removed by cleaning the vegetable well.
Once washed, drain out the excess water and pat dry with a kitchen towel.
There are two ways to enjoy cabbage raita. In the first method, the washed, chopped and dried cabbage is added to whisked yogurt. Add the spices you desire, such as salt or black salt, roasted cumin powder and red chilli powder. Chaat masala is optional.
In the second method, heat a few drops of oil in a pan, toss the cabbage into the pan and mix well. Cook for a few minutes till the cabbage starts turning tender. Remove from the fire before it becomes too soft. Once the cabbage has cooled down, add it to the whisked yogurt. Add spices as above.
You can serve the prepared cabbage raita once you have followed the instructions above. You can even add a ‘tadka’ or mustard seeds to lend it a unique flavour. Heat oil in a pan, and add mustard seeds to it. Once they start sputtering, pour them over the prepared raita. Mix it all well and serve the raita.
Lauki Raita
Lauki or bottle gourd is another vegetable rich in nutrients. It is a great food for digestion and also helps in weight loss. It is known to reduce stress and also fight heart disease. Lauki has a cooling effect on the body and is excellent to consume in the summer months.
Raita is an excellent way to consume lauki, especially for picky eaters.
To make lauki raita, you need to cook the lauki first. Take a lauki that is fresh, so that the taste is not bitter. Wash the lauki well and then grate it. Take a big pan of water and immerse the grated lauki in it. You can also cook the lauki in a pressure cooker. Boil the lauki by either cooking in a pan for 5 to 10 minutes, or by giving one whistle of the pressure cooker. The lauki should be soft after boiling.
Next, strain the water out of the lauki, and press down the lauki to drain out excess water. You can keep this water for cooking or use in vegetable stock.
Once the cooked lauki has cooled down, add it to whisked yogurt.
Add salt or black salt to the raita. Follow it up with roasted cumin powder, red chilli powder or finely chopped green chillies and chaat masala. You can also add finely chopped fresh coriander and dilute as per your preference. Mix it all well before serving.
Burani Raita
Burani raita refers to raita made using garlic. Garlic cloves are crushed or minced well to use in this raita. Make sure the garlic cloves are peeled and washed well before crushing.
The raita is prepared by whisking the yogurt well. Add the crushed or minced garlic and mix it well till it looks like a paste.
Then, add the spices you want. Salt or black salt can be added as per taste. Roasted cumin powder and red chilli powder are added next. You can top it up with finely chopped fresh coriander leaves.
It makes an excellent raita for biryani and pulao. Garlic is known for its many health benefits. It boosts the immune system, helps maintain cholesterol and blood pressure levels, prevents cancer, Alzheimer’s and dementia, and contains antibiotic properties.
Pomegranate or Fresh Fruit Raita
There can be nothing as refreshing as a burst of fruit in a bowl of yogurt. Some fruits can taste delightful when combined in a raita. Pomegranate is one such fruit.
Pomegranate is a fruit rich in health benefits. It is rich in antioxidants and known to have anti-cancer properties. It supports coronary and urinary functions, and it also keeps inflammation at bay. With so many advantages, it is a fruit that is very helpful to include in one’s diet.
Raita is an excellent way to consume more pomegranate. Whisk the yogurt well. Deseed the pomegranate. Make sure the peels are not included as it will spoil the texture of the raita. Wash the pomegranate seeds well, and let the excess water drain out. Then, add the seeds to the whisked yogurt.
You can add salt or black salt to the raita. Sprinkle some roasted cumin powder, and if you like a spicy flavour, then add some red chilli powder to it as well.
A variation of this raita is to make it a fruit raita. You can add grapes, pineapple, sweet mango or apple to it.
When adding grapes, make sure to cut them in half. Mango should be diced into small cubes, and the apple should be thinly sliced and cut into small pieces.
Ensure the fruits that you are using for the raita are fresh and have not started to turn stale. It will affect the flavour of the raita.
Roasted Vegetable Raita
A unique raita preparation is to use roasted vegetables in it. It makes for a crunchy, bold and flavourful raita preparation that can be served as comfort food at home or a fancy accompaniment to a meal at a party.
To prepare this roasted vegetable raita, you first need to assemble the vegetables that you will use for it. Eggplant, spinach, lauki, white pumpkin or squash and potatoes are good options.
You can take a combination of two or more of the above vegetables, or any other veggie you might want to include in this raita recipe. Wash the vegetables well, and cut into small pieces or slices. Eggplant should be sliced thin. Spinach can be chopped fine. Lauki can be grated or cut into thin slices. Pumpkin or squash can be cut into small cubes or slices. Potatoes should be cut into small pieces. Slightly boil the vegetables till they are soft. Do not overcook. In a pan, take a few drops of oil, and add cumin and finely chopped green chillies. When it starts sputtering, add the vegetables. Keep stirring and cook till the vegetables are golden brown and cooked well. Let it cool.
Meanwhile, prepare the yogurt. Whisk it until it is smooth. Add the cooked vegetables to the raita, and add salt or black salt, roasted cumin powder, and red chilli powder. Chop some fresh coriander leaves and add them to the raita. Mix it all well and serve it chilled.
Conclusion
Raita can be made sweet or savoury, mildly or strongly spicy, and with few or plenty of fruits and vegetables. In fact, a raita can be prepared with even the most minimal ingredients available in the kitchen.
Add a raita to your meals to make main dishes seem even more delectable and praiseworthy. Or simply enjoy a bowl of raita on its own.
FAQs
Is raita good for health?
Raita is made of yogurt or curd, which is a rich source of probiotics. Any fruits or vegetables added to a raita make it a nutritious dish to serve in a meal.
What is raita made of?
The main ingredient in raita is yogurt or curd. It is whisked till smooth, and usually diluted with water to get a slightly liquid consistency.
What can raita be served with?
Raita is usually a side dish that can be served with biryani, pulao, rice or roti, cooked vegetables and meats.