Recipe for raita – indian yogurt dip
Raita is a cool, creamy dip from India, served with spicy curries, biryani, or as a refreshing side on hot days. It’s made from thick yogurt, crisp cucumber, red onion, and lots of fresh herbs. Fragrant roasted cumin, black salt (kala namak), and chaat masala add the signature flavor—complex, tangy, and earthy.
Every spoonful is light, tangy, and full of texture: soft yogurt, juicy cucumber, and pops of onion and fresh herbs. Raita balances out spicy dishes and is always served cold.
FAQ – Raita
Can I make raita in advance?
Yes, raita tastes even better after resting in the fridge for a few hours.
How long does raita last in the fridge?
Raita keeps for up to 2 days, covered in the fridge.
What if I can’t find black salt or chaat masala?
You can skip them or use a pinch of regular salt, but black salt gives raita its classic, slightly tangy flavor.
Can I use low-fat yogurt?
Yes, but full-fat yogurt gives a richer, creamier dip.
What can I serve with raita?
Serve raita with curries, biryani, tandoori, grilled meats, or as a refreshing dip for naan and vegetable sticks.
Can I add other vegetables?
Absolutely—try grated carrot, diced tomato, or even pomegranate seeds for color and sweetness.
Raita – Indian Yogurt Dip
Ingredients
Ingredients
- 400 gram Greek yogurt 10%
- 1 Cucumber large, approx. 200g
- 30 gram Red onion very thinly sliced
- 15 gram Fresh mint
- 10 gram Fresh coriander
- 5 gram Roasted cumin about 1 tsp
- 3 gram Black salt kala namak, about 1/2 tsp
- 2 gram Chaat masala about 1/3 tsp, optional
- 1 gram Black pepper about 1/4 tsp
Instructions
How to Make It
- Peel the cucumber and cut into small cubes (about 5 mm).
- Place cucumber cubes in a sieve and sprinkle with a little regular salt.
- Let the cucumber drain for 15 minutes, then squeeze out the liquid.
- Slice the red onion very thinly.
- Rinse and finely chop the fresh herbs.
- Place yogurt in a bowl and stir until smooth.
- Add the drained cucumber and red onion.
- Stir in the chopped mint and coriander.
- Season with roasted cumin, black salt, and chaat masala.
- Let the raita chill in the fridge for at least 30 minutes before serving.