My Favourite Raita Recipes

RAITA RECIPE

Raita Recipe image

Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to cool the palate.

Provided by Sylvia Fountaine

Categories sauce

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup whole milk plain yogurt ( or sub coconut yogurt)
½ cup finely diced or grated cucumber (removed seeds first)
1 tablespoon finely chopped red onion (optional, sub chives or green onion)
2 teaspoons lemon or lime juice, more to taste
1 tablespoon olive oil
½ teaspoon cumin seeds, toasted, crushed ( or use ground)
½ teaspoon coriander seeds, toasted, crushed ( or use ground)
2-3 tablespoons chopped mint
2-3 tablespoons chopped cilantro
¼ teaspoon salt, more to taste
¼ teaspoon pepper
for heat, add 1-2 teaspoons finely minced serrano peppers- optional
garnish with fresh herbs, chive blossoms or chili flakes

Steps:

Place all ingredients in a bowl and stir.
Refrigerate until ready to serve.

Nutrition Facts : Calories 43 calories, Sugar 3.8 g, Sodium 85.9 mg, Fat 2.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 0.3 g, Protein 0.9 g, Cholesterol 3 mg

MY FAVOURITE RAITA

My Favourite Raita image

This is how I make raita. Can be served with all curry dishes, grilled meats and rice dishes such as biryani.

Provided by grapefruit

Categories Pakistani

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

300 g plain yogurt
1/4 cup milk
1/2 small cucumber, peeled and finely chopped
1 small tomatoes, finely diced
1/2 small onion, finely chopped
1/4 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 teaspoon cumin seed
4 -5 mint leaves, roughly chopped
1 -2 green chili, finely chopped (omit if you dont like all the heat from the chillies)

Steps:

Blend milk and yogurt with a fork.
Add other ingredients.
Serve cold with curries + rice dishes.

Nutrition Facts : Calories 59.8, Fat 2.5, SaturatedFat 1.6, Cholesterol 9.5, Sodium 501.4, Carbohydrate 6.9, Fiber 0.7, Sugar 4.5, Protein 3.1

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