5 Delicious Raita Recipes

Boondi Raita

Yogurt (curd) and small, crunchy boondi (fried gram flour balls) are combined to make the simple and delectable Indian side dish boondi raita. Black salt, roasted cumin, and optional coriander or mint garnish add a hint of spice. This refreshing raita is a must-have for summer or celebratory meals because it goes well with biryani, parathas, or spicy Indian curries.

Ingredients:

One cup of thick, fresh plain yogurt (curd)

Boondi: ½ cup (homemade or store-bought)

A half-cup of water (to modify consistency)

Adjust to taste with ¼ tsp salt.

¼ teaspoon black salt (optional; adds tanginess)

Half a teaspoon of roasted cumin powder

A sprinkle of red chili powder (optional)

One tablespoon of chopped mint or coriander leaves (optional, for garnish)

How to Make Boondi Raita:

Step 1: Soak the Boondi (Optional)

• If you like a soft raita, soak the boondi in warm water for 5 to 7 minutes. The water is then carefully squeezed out.
• You can add boondi straight to the raita without soaking it to make it crispy.

Step 2: Prepare the Yogurt Base

• Mix the yogurt in a bowl until it’s smooth.
• Depending on your preference, thin it up a little by adding water as needed..

Step 3: Add the Spices

• Add red chili powder, roasted cumin powder, black salt, and salt.

Step 4: Combine & Serve

• Mix thoroughly after adding the boondi to the yogurt.
• If desired, garnish with mint or fresh coriander.
• For a crunchier texture, serve right away; for a softer consistency, chill for 10 minutes.Serving Suggestions:

• goes well with dal-chawal, filled parathas, pulao, or biryani.
• Great for a celebratory thalis or summer dining.

Cucumber Raita Recipe 

Made with grated or diced cucumber and creamy curd (yogurt), cucumber raita is a light and refreshing Indian side dish that is flavored with basic spices like black salt, roasted cumin, and occasionally mint. It is a naturally cooling dish that facilitates digestion and helps counterbalance the heat from hot curries. Easy to prepare and ideal for hot weather!

Ingredients:

One cup of fresh, thick, plain yogurt (curd)

One medium-sized cucumber (finely cut or grated)

Adjust to taste with ¼ tsp salt.

¼ tsp black salt (optional, for flavor)

Half a teaspoon of roasted cumin powder

Finely chopped green chili (optional): ½

One tablespoon of freshly chopped mint or coriander leaves (optional)

Two to three tablespoons of water (to modify consistency)

How to Make Cucumber Raita:

Step 1: Prepare the Cucumber

• Peel and wash the cucumber.
• Depending on your preferred texture, you can either finely chop it or grate it.
• (Optional: If you prefer a thicker raita, squeeze out extra water.)

Step 2: Make the Yogurt Base

• Whisk the curd in a bowl until it’s smooth.
• To get the desired consistency, add a small amount of water.

Step 3: Mix Everything

• To the curd, add the grated cucumber.
• Add the green chile (if using), roasted cumin powder, black salt, and salt.

Step 4: Garnish and Serve

• Top with additional cumin and garnish with mint or coriander leaves.
• For optimal flavor, serve cold.

Serving Suggestions:

• Serve with dal and roti, filled parathas, pulao, or biryani.
• Excellent for keeping cool and hydrated during summer meals.

Health Benefits:

• Rich in water, cucumber raita aids in digestion and is a low-calorie side dish that is ideal for those watching their weight.
• Fantastic for keeping the body cool in hot heat.
• For summer meals, Indian food blogs, or healthy diets, this comprehensive and simple Mint Raita (Pudina Raita) recipe includes ingredients, a description, keywords, and step-by-step instructions.

🌿 Mint Raita (Pudina Raita) 

Fresh mint leaves, curd (yogurt), and basic spices are combined to make Mint Raita, also called Pudina Raita, a cool Indian yogurt-based side dish. It’s a common side dish with tandoori, paratha, and biryani because it provides a refreshing impact that counterbalances hot or rich ingredients. In addition to being great for digestion, this raita gives any meal a blast of fresh herbs.

Ingredients:

One cup of plain curd (yogurt), fresh and thick

One-half cup of freshly cleaned and packed mint leaves

One small green chile (optional, for spice)

Two tablespoons of coriander leaves (optional; adds flavor)

Roasted cumin seeds: ½ teaspoon

Adjust to taste with ¼ tsp salt.

¼ tsp black salt (optional; adds taste)

Two to three tablespoons of water (if necessary to thin the yogurt)

How to Make Mint Raita:

Step 1: Make the Mint Paste

• Put the mint leaves, toasted cumin seeds, green chile, optional coriander, and salt in a blender.
• Blend until a smooth paste is achieved by adding 1-2 teaspoons of water.

Step 2: Prepare the Yogurt

• In a bowl, whisk the curd until it’s smooth.
• To get the desired consistency, add water.

Step 3: Mix & Serve

• Add the mint paste to the yogurt that has been stirred.
• Add optional black salt and stir thoroughly.
• For optimal flavor, chill before serving.

Serving Suggestions:

• Goes well with dal-rice, parathas, tandoori chicken, kebabs, and biryani.
• It can also be served with roasted foods as a nutritious dip.

Health Benefits:

• Mint raita cools the body, soothes the palate, and helps with digestion.
• Low in calories, high in antioxidants, and beneficial to intestinal health.
• This comprehensive and simple Pineapple Raita recipe includes ingredients, a thorough description, keywords, and step-by-step directions; it’s perfect for summer recipes, blogs, and celebration dinners.

🍍 Pineapple Raita 

Juicy pineapple, thick curd (yogurt), and a dash of spices combine to make the tasty and cool Indian yogurt-based meal known as pineapple raita. This tart and sweet raita is the ideal accompaniment to hot biryanis and curries. It is well-liked for special occasions, festive feasts, and as a fruity garnish for a summertime lunch plate.

Ingredients:

One cup of fresh curd (yogurt), thick and cold

½ cup of fresh or canned pineapple, cut into tiny cubes

One to two teaspoons of sugar (adjust to taste)

Half a teaspoon of salt

Half a teaspoon of roasted cumin powder

A sprinkle of black pepper powder (optional)

Garnish with optional coriander or mint leaves.

How to Prepare Raita with Pineapples:

Step 1: Prepare the Pineapple

• Use canned pineapple that has been drained or fresh sweet pineapple.
• Roughly chop into bite-sized pieces.
• Step 2: Prepare the Yogurt

• In a bowl, whisk the curd until it’s smooth.
• Add the roasted cumin powder, sugar, salt, and optional black pepper.

Step 3: Combine and Garnish

• To the spiced yogurt, add the pineapple cubes.
• Gently stir to mix.
• Add some coriander or mint leaves as a garnish.
• For optimal flavor, chill for 15 to 20 minutes before serving.

Serving Suggestions:

• It tastes great with grilled kebabs, paneer curry, rogan josh, or spicy biryani.
• Enjoyable as a light dessert-style side dish in summertime meals as well. 

🥕 Carrot Raita 

Grated carrots, fresh yogurt (curd), and mild spices are the ingredients for this easy and wholesome Indian side dish. Naturally sweet, light, and refreshing, it’s perfect for counterbalancing spicy dishes like parathas or curries. This raita, which is full of fiber, beta-carotene, and probiotics, is a fantastic way to add color and nutrients to any Indian dish.

Ingredients:

One cup of plain curd (yogurt), fresh and thick

One medium-sized carrot, peeled and grated

Adjust to taste with ¼ tsp salt.

¼ tsp black salt (optional, for added sharpness)

Half a teaspoon of roasted cumin powder

Finely chopped green chili (optional, for spice): ½

One tablespoon of freshly chopped coriander leaves (for garnish)

Two to three tablespoons of water (to modify consistency)

How to Make Carrot Raita:

Step 1: Grate the Carrot

• Peel, wash, and finely grate the carrot.
• Place in a basin to rest.

Step 2: Prepare the Yogurt

• Whisk the curd in a mixing bowl until it’s smooth.
• To make it creamy without being too thin, add a small amount of water.

Step 3: Mix and Season

• To the curd, add the grated carrot.
• Add the green chili, if using, roasted cumin powder, black salt, and salt.
• Stir everything thoroughly.

Step 4: Garnish and Serve

Add chopped coriander leaves on top.
Serve right away or, for a cooling effect, chill for 15 minutes before serving.

Serving Suggestions:

• Complements pulao, dal-rice, sabzi-roti, and parathas wonderfully.
• Perfect for a casual summer lunch or vegetarian thali.

Health Benefits:

• Carrots aid with digestion, boost eye health, and supply vitamin A.
• In hot conditions, yogurt helps cool the body and provides probiotics.