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Basic Indian vegtable and yoghurt raita served in a bowl
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5 from 8 votes

A GOOD INDIAN RAITA

A quick, easy, 10-minute basic raita recipe made with freshly chopped salad vegetables, herbs and spices. This chilled yoghurt condiment from India makes a delicious everyday side dish packed with nutrition.
Total Time10 minutes
Course: Condiments, Salad, Sides
Cuisine: Gluten Free, Indian, Vegetarian
Keyword: cucumber raita, Indian raita, Indian side dish, raita, veggie raita, yoghurt dip
Servings: 8
Calories: 45kcal
Author: Sneh

Ingredients

  • 375 g (1.5 cups) full-fat Greek yoghurt unsweetened
  • 1 small red onion finely diced
  • 1 medium cucumber deseeded and finely diced (reserve the seeds)
  • ½ cup coriander leaves finely chopped
  • 1 small tomato deseeded and finely chopped
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon raw sugar
  • 60 ml (0.25 cups) chilled water
  • 1 teaspoon cumin seeds for garnish

Instructions

  • Add yoghurt to a medium bowl. Add chopped onion, cucumber, tomato, coriander and cucumber seed to the yoghurt. Mix well.
  • Add salt, pepper and sugar. Mix well.
  • Toast cumin seeds in a hot, dry pan on medium heat for a few seconds until they start to turn a shade darker and crackle. Remove from heat. Add to the raita.
  • Add chilled water, a little at a time while mixing gently until you get the consistency you desire. Your raita should be thick and creamy.
  • Chill the raita in the fridge for at least 1-2 hours before serving. It will stay fresh in the fridge for up to 3 days.

Notes

  • Yoghurt - Use the thickest full-fat yoghurt you can find. Make sure your yoghurt is unsweetened. Buffalo yoghurt, sheep's yoghurt or goat's yoghurt works really well too because they all have a beautiful tang. If using goat's yoghurt, skip or reduce the amount of water as goat's yoghurt tends to be runny.
  • Make It Vegan - by subbing regular yoghurt with unsweetened coconut yoghurt.
  • Cucumber - Use a fresh, firm and green Lebanese cucumber. Cut in half lengthways. Scoop and reserve the seeds. Dice the cucumber finely and add it to raita along with the scooped seeds.
  • Onion and Tomato - Chop onion finely. Deseed tomatoes before dicing into tiny pieces.
  • Garnish - Elevate flavour by sprinkling a pinch of ground cumin and ground chilli to your finished raita before serving.

Nutrition

Calories: 45kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 320mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 0.4mg