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Cooling Raita in 5 Minutes!
An easy, healthy side dish that goes with almost anything you are serving. Make this 4-ingredient cooling raita to fill out a meal or use as a dressing, dip, or use to replace mayo.
The 4-Ingredient Basic Raita
~ Full fat is best, but use what you like.
onion, shallot, scallion
~ Grated or finely chopped
lemon or lime juice
~ More to taste
salt and pepper
~ To taste
~ Cilantro, mint, parsley, or chives coarsely chopped
Gather the ingredients you are using. See Notes for additional options.
Mix all the ingredients together and pop into the refrigerator until ready to serve. Make the raita ahead and serve within 3 days.
Notes to create your perfect cooling raita:
For vegan raita, use coconut yogurt.
If the raita is too tangy or spicy for you, just add some more yogurt.
Elevate the flavors of your raita if using cumin or coriander seeds: toast them and then coarsely crush with a mortar and pestle, or a heavy pan.
If you use thick Greek-style yogurt you may want to add a bit of water to thin your final dish.
Usually, raita is lightly salted, but salt to your taste.
Add the fresh herbs, if using, just before serving.
pinch of hing (asafetida)
pinch of ground red chili of your choice: Kashmiri, gochugaru, Aleppo, cayenne, etc.
1 to 2 teaspoon finely chopped green chili, Serrano, bell pepper, or Indian chilis
1/2 teaspoon fresh grated ginger
1/2 teaspoon fresh grated garlic
1/2 teaspoon crushed or ground cumin seeds ~ See note above
1/2 teaspoon crushed or ground coriander seeds ~ See note above
1 tablespoon of oil for added richness and flavor: olive oil, mustard oil, avocado, etc.
spice blends ~ a pinch to taste:
Kerala garam masala
Optional fruits and vegetables:
chopped cucumber, seeds removed
cooked or raw grated carrot
Cooling Raita in 5 Minutes! https://myindianstove.com/cooling-raita/ May 20, 2020