Authentic Easy Indian Raita Recipe for a Cooling Accompaniment to Any Spicy Dishes
This easy Indian raita recipe makes an authentic yoghurt based salad of diced cucumber, tomato and red onion. It’s the perfect cooling accompaniment to any spiced dish, from curries to biryanis, but can also be eaten with pickles, relishes, flat breads or papadums. Super easy to make, it’s also very versatile.
Servings: 2
Calories: 102kcal
Ingredients
- 200 g natural plain yoghurt not traditional but I love Greek style yoghurt; use fat-free or full fat, but not sweetened.
- ½ tsp ground cumin
- ¼ tsp chaat masala
- ¼ tsp chilli powder
- ¼ tsp white pepper
- ½ tsp sea salt
- 100 g cucumber peeled and diced
- 50 g red tomato ripe, finely diced
- 50 g red onion or purple shallots finely diced
- 2 tbsp mint leaves fresh, roughly chopped
- 2 tbsp coriander leaves fresh, roughly chopped
Garnish
- fresh mint leaves
Instructions
- In a mixing bowl, whisk the yoghurt, then use the whisk to combine the yogurt and ground spices, salt and pepper, so that the spices don’t clump together.
- Add the diced cucumber, tomato and onion and chopped fresh herbs and combine well. Taste and adjust seasoning and spices to suit your palate.
- Transfer to an air-tight container and refrigerate to chill until you’re ready to eat.
- Just before serving, garnish the raita with fresh mint. Optional: but you could also sprinkle on some ground paprika, which is traditional.
- Serve the raita as a cooling side to spiced Indian curries, with rice, pickles and relishes, and flat breads or pappadums.
Nutrition
Calories: 102kcal | Carbohydrates: 12g | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 640mg | Potassium: 348mg | Fiber: 2g | Sugar: 7g | Vitamin A: 463IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 1mg