What is raita? Raita is an Indian yoghurt dish served alongside spicy Indian food to help cool the palate.
This mint and coriander raita recipe is wonderful served with our 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.
Serves: 4-6 as a side dish
Prep time: 5 minutes
5 heaped tbsp full fat natural yoghurt (or use a dairy free alternative).
2 tsps of tamarind paste or 1 tbsp lime juice
1 tsp 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.
Recipe Notes: Any leftovers will happily freeze for next time, although make sure you use full fat yoghurt as low fat yoghurt will split in the freezer.
Other types of Raita Recipes
Outside of India, cucumber raita is probably the most common of raita recipes, 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 recipes 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 yoghurt with cumin, peeled and grated cucumber, and fresh mint for a delicious and fresh tasting cucumber raita dip.
Or why not try our mint raita recipe and finely chop mint leaves with a green chilli, mix with natural yoghurt and a teaspoon of sugar. Add salt to taste.