Raita is the common name of a condiment, originating from the Indian subcontinent, made with yogurt, locally known as dahi. Dip is the closest approximate of Raita in Western Cuisine. Raita has a cooling effect rather than spicy.
Raita is one of most loved side item of lunch/dinner. It is a ‘must have’ item with Biryani, Pulao, Kababs, Stuffed Pratha, Daal/Lentils/Beans and fries.
Making of Raita is one of the easiest task, as it doesn’t require much effort. Its quality depends upon the yogurt you use – better the quality, better will be the taste. It is always better to use home made yogurt using full cream milk. Otherwise local dairy made yogurt can be used instead.
Cuisine Indian, Pakistani
Prep Time 5minutes
Author Fareeha Raheel
1 Cup Plain Yogurt
1 garlic clove
thumb-sized piece ginger finely grated
½ small packcoriander, chopped
¼ small pack mint , leaves chopped
juice ½ lime
Amount Per Serving (0 g)
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g0%
Dietary Fiber 0g0%
* Percent Daily Values are based on a 2000 calorie diet.
With quarter cup of water, blend ingredients well so that it converts a thick smooth mixture.
Beat the yogurt with hand beater or small spoon in medium bowl.
Mix well with yogurt, raita is ready
There is alternate method. Mix Green Chutney. Season to taste with salt. Chill raita, covered, until ready to serve.
Hi, I am Fareeha, Masters from Punjab University. I am completely a housewife. Cooking is my passion. Trying to make your life easy in kitchen through KookingMania.Com. I love to hang out with my family in spare time.