Make the best Indian raita at home in under 5 minutes. Check out lots of variations in this post.
About This Recipe
Raita is an Indian condiment made of Curd/Yogurt. Yogurt is whisked until smooth and then flavored with various ingredients.
So If you want a side dish for your meals next time, you can just whip up this quick accompaniment.
Here, I have added simple ingredients such as tomato, onion and spices and this Raita is popularly known as Tomato Onion Raita. You can even give it a simple tadka to enhance the flavor even more.
This dish is,
- A perfect side dish
- Apt for weekday meals
Yogurt – You can make yogurt at home or can use the store bought ones. There is no need to use Greek yogurt as we will anyways be thinning it down.
Veggies – Other than yogurt as its main ingredient, I have added green chilies, coriander leaves, finely chopped onions, and tomatoes to spice it up and give a nice crunch.
You can also add in chopped cucumber to add some extra crunch and nutrition.
Spices – To flavor it up more, salt, black salt, and cumin powder have also been added.
Here, I have used only tomato and onion, but you can use any raw vegetable of your choice to make your own version such as Bottle Gourd, Cucumber, Carrot, etc.
I have mentioned a variety of Raitas you can try for your everyday meals below. Do give me a try too.
Step by Step Recipe
Whisk the yogurt until smooth.
Add cumin powder, black salt and regular salt and mix well.
Add green chilli, cilantro, onion and tomato and mix well.
Refrigerate it for a few hours before serving.
Frequently Asked Questions
Once you have prepared the Raita, add an oil tadka to it for a flavor elevation.
Heat little oil in a pan. Once the oil is hot, add little cumin seeds, mustard seeds, and curry leaves and let them crackle. Add a dry red chili and pour the tempering over the ready raita.
You can also saute onions until soften in the tadka and add in the Raita.
Heat milk in a pot and bring it to boil. Make sure to boil the milk on medium flame.
Once the milk comes to boil, reduce the heat to low and let it simmer for more 10 minutes. Switch off the stove, remove and let it come to lukewarm temperature.
Add the yogurt starter and give it a mix. Make sure you use the right ratio for curd and milk.
After mixing it properly, add the mixture into the bowl you want to set the curd, cover it with a plate or a lid and keep it aside in a warm place for about 6 to 10 hours.
Do not move or disturb the vessel, until the curd sets in.
Sometimes I like to serve plain yogurt with my meals and other days, some of my favorite raita. Sharing a few of my favorites below.
Kaddu Ka Raita – It is easy to make accompaniment made using fresh pumpkin and yogurt and it goes very well with Indian meals.
Carrot Raita – It is an Indian side dish made using fresh yogurt, grated carrots, and few spices. It can be paired with any Indian meal.
Cucumber Raita – It is a creamy side dish made using grated cucumber, yogurt, and a few spices. It is a great accompaniment with spicy Indian meals and has many health benefits.
Mango Raita – It is a delicious curd based accompaniment that goes very well with any meals. Ripe mango and mint make this very special and a must make during summers when mangoes are in season.
Pineapple Raita – Make this easy Restaurant Style Pineapple Raita at home using my simple recipe and see yourself falling in love with the dish all over again.
Boondi Raita – It is a healthy and delicious accompaniment made with yogurt and small fried balls made of chickpea flour and it goes very well with Indian meals.
Every household has its own way of serving Raita, but I will tell you how I like to serve mine.
- You can serve it with your Pulav, Biryani, or any other Rice preparation you make at home. I also serve it with the most comforting food during Winters, Khichdi.
- Serve it along with your everyday meals. By everyday meals, I mean Dal, Rice, Sabzi, Phulka with a side of salad.
- Serve it along with Stuffed Parathas such as Aloo Paratha, Gobhi Paratha, Mooli Paratha, Paneer Paratha for your breakfast or dinner.
If you have leftovers, you can refrigerate it for about 2 days in an airtight container.
I would recommend you to make it fresh every time you want to serve it because nothing tastes better than a fresh Raita.
Frozen raita split a little when you thaw it. But you can keep whisking it and add some fresh smooth curd to make it smooth again.
So just in case you have a lot of leftovers, you can freeze it in that case.
- 2 cups Yogurt
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Black Salt
- Salt to taste
- ½ teaspoon Green Chilli (Finely Chopped)
- 2 tablespoon Fresh Coriander (Chopped)
- ½ cup Onion (Chopped)
- ½ cup Tomato (Chopped)
- Whisk the yogurt until smooth.
- Add cumin powder, black salt and regular salt and mix well.
- Add green chilli, cilantro, onion and tomato and mix well.
- Add little milk if it is too thick.
- Refrigerate it for a few hours before serving.