Raita with Love from India
Experience the authentic taste of India with our vibrant and refreshing "Raita with Love from India." This quick and easy side dish combines creamy plain yogurt with freshly grated cucumber, finely chopped vegetables, aromatic cilantro, and a hint of spice from roasted cumin and chaat masala. Optional bursts of sweetness from pomegranate seeds make this raita both delicious and visually stunning. Ready in just 15 minutes, this chilled yogurt dish is perfect to pair with biryani, parathas, or any spicy Indian meal, providing a cooling contrast to bold flavors. Whether served as a dip or a side, this Indian classic is brimming with flavor, texture, and love.
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Recipe Information
Ingredients
- 2 cups Plain yogurt (curd)
- 1 medium-sized Cucumber
- 1 medium-sized Tomato
- 1 small Carrot
- 1 small Red onion
- 2 tablespoons Fresh cilantro leaves
- 1 small Green chili
- 1 teaspoon Ground roasted cumin
- 0.5 teaspoon Chaat masala
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Sugar
- 2 tablespoons Pomegranate seeds (optional)
Instructions
Start by preparing the vegetables: peel the cucumber and grate it using a box grater. Gently squeeze out excess water from the grated cucumber and set it aside.
Finely chop the tomato, carrot, and red onion into small, uniform pieces to ensure even texture and flavor.
If using, finely chop the green chili. Be cautious, as this can add significant heat to your raita. You may adjust the quantity or skip it to suit your spice tolerance.
Wash and finely chop the fresh cilantro leaves to impart a vibrant green color and a refreshing aroma to the dish.
In a mixing bowl, whisk the plain yogurt until it is smooth and creamy.
Add the grated cucumber, chopped tomato, carrot, onion, green chili (if using), and cilantro leaves to the yogurt. Stir gently to combine.
Season the mixture with ground roasted cumin, chaat masala, salt, black pepper, and sugar. Mix well to ensure the spices are evenly distributed.
Optional: Fold in pomegranate seeds for a burst of sweetness and a pop of color.
Taste and adjust seasonings if necessary. You can add more salt, spices, or a hint of sugar to balance the flavors.
Chill the raita in the refrigerator for at least 10 minutes to allow the flavors to meld together.
Serve cold as a side dish or dip, paired with biryani, pulao, parathas, or any spicy Indian main course for a cooling contrast.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 42.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
