This Traditional Indian Raita only requires a few ingredients.
Traditional Indian Raita
Traditional Indian Raita is a basic side dish often served at home and in restaurants. Often, it’s served as a cooling counterpart to spicy Indian dishes. My Mom would often offer raita to me when I complained about the heat of a dish when I was younger. The most basic of all raitas just need yogurt and some basic spices but raita can also be dressed up in so, so many ways. I couldn’t begin to tell you all the different ways here! You can do a variety of savory raitas that use onion, spinach, cucumbers, or tomatoes as well as sweet raitas that are garnished with fruit like mangos. Everyone has their go-to – my mom often makes cucumber raita when she hosts dinner parties but she will make spinach raita for me when I come home (it’s my favorite).
Why You’ll Love Raita:
- A Winning Complement: Raita really is a great way to cut the heat out of a dish. It can be eaten on the side or liberally spooned over spicy rice and curries to quell some of the heat. The calcium will literally counteract the heat much better than water ever can!
- Versatility: The classic way to pair raita is with Indian biryani, a flavored rice dish that usually comes very spicy. But I’ve also enjoyed raita as a side dish, paired as a dip with hot appetizers like roasted potatoes, and drizzled over salads.
- Easy preparation: This might be one of the easiest recipes currently on my blog. This raita easily comes together as long as you have some yogurt in your fridge and a few basic spices.
Traditional Indian Raita consistency is very important in this recipe.
Process:
Raita is a breeze to put together! Its biggest requirement is to get the yogurt consistency correct, which is easiest with plain yogurt – not greek. The consistency of greek yogurt is too thick, but it can be fixed with water! My go-to measurement is 1/3 cup of water for every cup of greek yogurt. Mix it all together (or use non-greek yogurt) to create your base.
Don’t forget you can add different vegetables in your Raita.
Next, it’s time for toppings. As I mentioned above, you can do a great variety of sweet and savory options! For the classic, we add cucumbers and raw sliced onions and stir them into the raita. Usually, my mom also likes to fry some lentils and mustard seeds to add as a garnish on top. A great addition but definitely optional for those who are lazy and/or don’t have those ingredients.
You’re all set! Serve over Classic Tomato Rice, keep it on the side for a spicy curry, add over a salad for a cooling dressing, or use it as a dip for carrot sticks and celery!
This Traditional Indian Raita goes great when it’s paired with a spicy meal.
Pair this Traditional Indian Raita with my Sweet and Spicy Chicken Kebabs.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Traditional Indian Raita
Equipment
- 1 Pot
Ingredients
- 1 cup Plain Yogurt Regular yogurt is best, if you have greek, use the water listed below.
- 1 cup Water
- 2 Persian Cucumbers
- 1/2 Small Purple Onion
- Salt, to taste
Instructions
To make the raita:
- Add yogurt to a bowl and slowlyyyyy add some water to it.
- Mix until you've adjusted the consistency until it coats the back of a spoon and is not soupy.
- You will need MOST of the water if you use greek yogurt, and much less with plain yogurt.
- When you have the right consistency, add in salt sliced cucumbers and/or onion, if desired!
- Serve on the side with a spicy curry, rice and naan!!
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