Raita is a typical Indian condiment prepared from yogurt (Dahi), combined together with a mixture of vegetables, fruits, and spices, and generally served as a side dish to help cool the heat of aromatic Indian Cuisine.
Raita can be eaten with curries, vegetable dishes, and Naan/chapatis/paranthas. It just adds an extra touch of flavor and keeps your mouth refreshing while eating. The best part of making raita is that you can make it in seconds. Add your favorite veggies and throw in some spices and Voila!
Well in today’s recipe there is not only just one but three variations of raita that you can make with easily available ingredients in your kitchen.
The first recipe is for Cumin Raita. Roasted Cumin seed powder plays a crucial part in the recipe and lends handsome piquancy to the raita! The second recipe is Cucumber Raita. You must have often made Bottle Gourd raita, and trust me it is a bit more tedious, whereas cucumber raita can be made by just grating a cucumber and pouring it directly into the yogurt. It is absolutely refreshing and will be a great accompaniment to your main course.
The last but not the least variety of Raita that I have for you is fruity enough. Pomegranate is added to yogurt with amazing spices and each bite is simply a party of flavors on your palate!
Interesting isn’t it?
Well, let’s get started with the recipe!
3 Types of Raita Recipe and Text Recipe Below
- 3 Cup Fresh Curd
- 1 Medium size grated Cucumber
- 1/3 Cup Pomegranate
- 2 Finely Chopped Green Chilies
- 1 tbsp Finely Chopped Coriander leaves
- 1/4 tsp Black pepper powder
- 1/4 tsp Red Chili powder
- Roasted and Coarsely crushed Cumin seeds
- Black Salt
- Salt to taste
- In a bowl add 1 cup curd. Whisk it well to make it smooth.
- Now add ½ tsp roasted cumin seed powder, black pepper powder, 1/4th tsp black salt, 1/4th salt, and blend all ingredients well.
- The jeera raita is ready to be consumed, take it out in a serving bowl.
- In the same mixing bowl, add 1 cup of curd and whisk again to make it smooth.
- Now add chopped green chilies, finely chopped coriander leaves, 1/4th tsp roasted cumin powder, 1/4th tsp black salt, salt to taste, grated cucumber and now mix all ingredients well.
- It is ready so now transfer it into a serving bowl.
- Repeat step 1 from above.
- Add roasted cumin seed powder, black salt, and salt to taste, red chili and finally pomegranate.
- Mix well all ingredients.
- Ready to be served, before that just garnish with few pomegranate arils.
Weren’t these raita recipes mouth watering? It surely made me hungry, what about you guys. Do try these 3 types of raita and let me know in the comments below which one was your favorite!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.