Servings: 4 People
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. instead of cucumber, you can add bananas pomegranate seeds or even chopped onions.Print Recipe
- 250 mls plain yogurt home or ready made
- 1 tsp mustard powder (rai) coarse or fine.
- quarter (6 inches) of firm cucumber can substitute cucumber for sliced firm, ripe banana, or 3 tablespoons pomegranate seeds or grated radish, or chopped onions.
- 1 tsp Salt to taste
- half tsp ground black pepper optional
- half green chilli finely chopped (optional)
- half tsp paprika powder optional
- 1 tsp coriander leaves finely chopped for garnish
- Mix mustard powder into the yogurt and marinate for at least an hour.
- Season the yogurt with the salt, chilli and spice(s).
- Peel(if skin is thick) and grate the cucumber.
- Just prior to serving, squeeze the grated cucumber to remove excess water. Add the cucumber to yogurt.
- Mix all ingredients and sprinkle the coriander on top before serving.
Raita is served with many meals but not with other yogurt based dishes such as kadhi or chaas(lassi).