Raita is a typical yogurt sauce found at every Indian buffet and on Indian restaurant menus. It is also a must have for any main rice dish, such as biryani or pulao. You can serve it with anything, especially if the dish is spicy. We love raita in our home, and I make it quite often. There are many varieties, and they can be plain yogurt or with spices.
I love to make raita with vegetables and spices. My favorite vegetables to use are onions and tomatoes. Sometimes I will add cucumbers or carrots. You can add whatever you want to your yogurt. You don’t even have to add anything to it, if you don’t want to!
- 2 cups yogurt, nonfat or whole
- water, for thinning
- 1/2 tsp roasted cumin powder
- a pinch of salt
- a splash of lemon juice
- a pinch of red chili powder
- 1/3 cucumber, peeled and deseeded, finely diced
- 1/2 tomato, pulp removed and finely chopped
- 1/4 red onion, finely chopped
- 2 mint leaves, finely chopped
- 1 tbsp coriander leaves, finely chopped
- Thin the yogurt out with water to your liking.
- Add the spices then taste and adjust.
- Add onions, cucumber, and tomato and stir.
- Stir in mint and coriander.
- Serve cold.