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Thread: Raita (Indian yogourt dip)

  1. #1
    Hit By Ban Bus! pacific breeze's Avatar
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    Oct 2005
    in the wild blue yonder

    Default Raita (Indian yogourt dip)


    2 cups plain yoghurt
    2 teaspoon lemon or lime juice
    teaspoon pepper
    teaspoon chili powder (adjust according to taste)
    teaspoon garam masala
    1 teaspoon ginger paste (optional)
    salt to taste

    2 tablespoon chopped cilantro (coriander)
    2 hot chili chopped (adjust according to taste)
    teaspoon nutmeg

    Specific Raita Ingredients:
    Use any of these ingredients to make specific Riatas. You can mix all of them together in any combination to suit your taste as well:

    Mint Raita:
    1 teaspoon finely chopped mint
    Vegetarian Raita:
    Cucumber, Onion, Tomato
    finely chopped white button mushrooms
    Garlic Raita:
    2 teaspoon garlic paste
    1 Beat yogurt until smooth. (use blender for fast results)
    2 Add all the spices including salt.
    3 Add any special ingredients to make a specific Raita.
    4 Chill.
    5 Garnish with fresh Cilantro, nutmeg and chili prior to serving.

    Raita is a salty cooling side dish made out of Yogurt. For those who are familiar with western food, it is somewhat similar to Cole Slaw but definitely spicier.

    Raita can be made in many ways. Some of basic variation is given here. Raita should always be served chilled and consumed as soon as it is made.

    To make simple Raita you can just use salt and pepper with yogurt.
    Garnishing Tip:
    Sprinkle red paprika (by holding it between thumb and forefinger) to make decorative objects such as star or Indian swastika.

  2. #2
    Elite Member dakodas's Avatar
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    Dec 2005

    Default Re: Raita (Indian dip)

    I make mine w mint and grated cucumber, lots of garlic, no ginger.

  3. #3
    Elite Member Ravenna's Avatar
    Join Date
    Mar 2007


    I made this today to accompany Indian Butter Chicken. I added mint, garlic, tomatoes, cucumber and red pepper, and made it more as a salad than a dip. I also used Turkish yogurt because ordinary yogurt gets too thin when you add the lemon juice and watery vegetables. I liked it very much- it was better than the recipe I used last time. The Garam Masala and Chili powder made a big difference.

  4. #4
    A*O is offline
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    Oct 2005
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    Raita is great with curries, especially if you are worried that you over-did the chilli! It really 'calms down' very spicy food. I usually make the mint version with thick Greek yogurt.
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