Raita રાઈતા
For me the word Raita, indicates the use of rai, રાઇ, (mustard) in this dish. There are many raita recipes on the net these days that do not add mustard to this dish. So how does it still classify as a raita? Also the gujarati title is actually ‘raitu’. Anyway here is my recipe. A yogurt based dish classified as a salad which accompanies many meals. Not only nutritious but also useful for when parts of the meal are very spicy. Many number of vegetables can be added to the yogurt, such as bananas, pomegranate seeds, chopped onions etc.
Servings Prep Time
4People 10minutes
Servings Prep Time
4People 10minutes
  1. Mix mustard powder into the yogurt and marinate for at least an hour.
  2. Season the yogurt with the salt, chilli and spice(s).
  3. Peel(if skin is thick) and grate the cucumber.
  4. Just prior to serving, squeeze the grated cucumber to remove excess water. Add the cucumber to yogurt.
  5. Mix all ingredients and sprinkle the coriander on top before serving.
Recipe Notes

Raita is served with many meals but not with other yogurt based dishes such as kadhi or chaas(lassi).