Raita Recipe

By WhenWeEat

Total Time: 5-10 minutes

Category: Sides, Salads, Desserts 

If you are worried about how to prepare raita, then chillax. Raita recipe is a cakewalk. In fact, it is easiest of the lot. You need not be an accomplished cook to make raita. Hell, you don’t even need to like cooking for this. However, once you do prepare the dish, you will thank yourself owing to the fact that how amazing it tastes. Raita ingredients is also volatile, you can choose them as per your preference. This dish below is a simple raita recipe designed to be executable with minimal effort and time.

Ingredients for Raita Recipe:

Particulars	Quantity
Cucumber	1 piece
Onion (Big)	1 piece
Coriander Leaves (Dhaniya Patta)	1 bunch
Tomatoes	2 pieces
Green Chili	4 pieces
Sour Curd(Yogurt)	250 grams
Rock Salt (Kala Namak/Bit Noon)	½ teaspoons
Cumin Seeds (Jeera)	1 tablespoon
Dried Red Chili (Shukno Lonka)	2 pieces
Salt	1 teaspoon

How to make Raita:

Making raita is an easy five step process. Just follow the steps and once you are done, enjoy the soothing taste of this amazing yet simple dish.

Step 1: Chop cucumber, tomatoes, green chilies, coriander leaves finely.
Step 2: Dry Roast the cumin seeds and red chilies in a Tava/Skillet/Frying Pan (you can use any utensil of your choice that is suitable to dry roast spices) and then grind the roasted spices and mix them with rock salt.

Step 3: Whip the sour curd.

Step 4: Mix the chopped vegetables, curd and half of the ground spices prepared in Step 2.

Step 5: Sprinkle rest of the ground spices prepared in Step 2 on the top.

Your Raita is ready to be served. You can garnish it with coriander leaves and serve it on the side of rice.

Few tips for making the dish:

Following are few tips on making raita:

1. On Dry Roasting Spices: Tava/Tawa/Chatu is a circular or disc-shaped, convex griddle. It is mainly used in South Asia for preparing flat breads, better known as roti. However, you can use any utensil of your choice that is proper to fry spices)

2. On Grinding Spices: You can use a mixer or coffee grinder to crush the spices. However, mortar and pestle would be the ideal tool. You will find that in case of many recipes (especially vegetarian, where we depend more on the spice to add that zest to the dish) grinding the spices in a mixer/coffee grinder doesn’t bring out that strong, naked smell and flavor. Therefore, for best results, always use mortar and pestle.

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-Regards

 Admin Red Chilli