What is Raita?
Raita is an Indian yoghurt dish served alongside spicy Indian food to help cool the palate.
This yogurt raita recipe is wonderful served with the Lamb Bhuna Curry or drizzled over the Spicy Tandoori Chicken in pitta bread, you can even use it as a raita dip for your tortilla chips! No drama if you don't have coriander and mint, just use one or the other. The tamarind paste (you can buy it in most supermarkets) makes the difference here but you can use lime juice instead. Any leftovers will happily freeze for next time, although make sure you use full fat yoghurt.
5 heaped tablespoons full fat natural yoghurt (or use a dairy free alternative).
2 teaspoons of tamarind paste or 1 tbsp lime juice
1 teaspoon sugar
Handful of fresh coriander, finely chopped
A small bunch of fresh mint, finely chopped
Salt, to taste
Method - Prep Time 5 Minutes
- Mix up all the ingredients and serve in little individual bowls.
Other types of Yoghurt Raita
Outside of India, cucumber raita is probably the most common version of this dish, although in India, this form can be difficult to find, because the combination of yogurt and cucumber is frowned upon in Ayurvedic tradition. Carrot and onion raita are both common in India, and it is also possible to find it made with bananas, tomatoes, kiwis, and an assortment of other foods. It may also be seasoned with things like cumin, coriander, black mustard seeds, mint, dill and cayenne, among other ingredients.
As an alternative mix your natural yogurt with cumin, peeled and grated cucumber, and fresh mint.
Or why not try our mint raita recipe and finely chop mint leaves with a green chilli, then mix with natural yoghurt and a teaspoon of sugar. Add salt to taste.