Raita is an Indian side dish made using yogurt along with raw or cooked vegetables, fresh fruits et al. In comparison to Western cuisine, Raita can be considered to be a dip or a cooked salad that is known for its cooling effects. Unlike Indian curries or Dals, raita is very mildly spiced and it does not have an extremely pungent taste. Just like chutneys, pickles, raita is served as an accompaniment and it is eaten with various Indian flatbreads. Along with the mix of yogurt, veggies or fruits, the tempering of mustard or cumin is added as well. In India, various types of raitas are made, some of them being Kaira Ka Raita, Strawberry Raita, Mooli Ka Raita, Palak Ka Raita, Fruit Raita, Vermicelli Raita, Boondi Ka Raita, Pahadi Kheere Ka Raita, Kaddu Ka Raita, Anar Ka Raita et al. These variations can be eaten with Vegetable Dum Biryani or Gobhi Ka Pulao as well. With fresh spring onions available these days, I gave a try to some fresh Spring Onion Peanut Raita this season. Spring Onion has a fresh, green colour and a subtle crunch as well.
Spring onions are majorly used in the Indian cuisine and they are an excellent source of vitamin A, vitamin C, vitamin K. For Spring Onion Peanut Raita, I decided to add some roasted, crushed peanuts as well so that this dip gets a coarse texture. As raitas are mild and served chilled, I added roasted cumin powder and black salt. I have tasted many raitas till date, but honestly speaking, I quite liked the flavour of Spring Onion Peanut Raita. It is creamy, fresh and elating! Do eat fresh Spring Onion Peanut Raita this season and serve it along with your meals. Following is a quick guide for making it:
Spring Onion Peanut Raita
- Whisk curd in a bowl until smooth.
- Add spring onion greens, black salt, cumin powder and salt and mix well.
- Garnish with crushed peanuts and fresh coriander.
- Serve chilled.