The first time I ate raita, I was in Mumbai.  I was still quite new to Indian food (we are talking about over 10 years ago!) and everything seemed too spicy for me!  That’s when I was served some raita… I loved it immediately as it was refreshing and cooling (the weather was also very hot!) and I ate quite a bit of it during that holiday.  I still like raita and I often make it with whatever fresh veggies I have in the fridge.  For whoever does not know, raita is a refreshing accompaniment made with yogurt, vegetables and spices that is usually served on the side to main dishes in Indian cuisine.  The recipe I am going to share with you today is my “go to” raita recipe as I always have those ingredients in the fridge.  You can also use it as a “base” and add your favourite veggies to it.  Also, note that I don’t like my raita spicy as I serve it as an accompaniment to food that is already spicy, but feel free to use more chilli if you like.  This is perfect to eat with biryani!  Enjoy!

5 from 1 vote

Print

Raita

How to make a refreshing accompaniment for any Indian main dish: Raita.

Course Side

Cuisine Indian

Prep Time 10 minutes

Total Time 10 minutes

Author Manuela Zangara

Ingredients

• 2 cups Greek style yogurt
• 2 tbsp onion finely chopped
• 2 tbsp tomatoes chopped
• 2 tbsp carrots grated
• ½ tsp green chilli finely chopped (you can increase this to taste)
• ½ tsp cumin seeds
• ½ tsp cumin powder
• 1 pinch red chilli powder
• A few mint leaves
• A few coriander leaves
• 1 pinch sugar if your yogurt is too sour
• Salt to taste

Instructions

1. Mix all the ingredients together.
   
2. Decorate it with some more mint and coriander leaves and serve cold.

Related Posts:

• Middle-Eastern Chargrilled Pumpkin Salad
• ROAST TOMATO, ROCKET AND MACADAMIA SALAD
• Roasted Pumpkin and Carrot Quinoa Salad
• Italian Salad
• Honey Glazed Baby Carrots