Raita is like a side dish and usually made with raw vegetables like carrots, tomatoes, cucumber, onion, pineapple, pomegranate seeds and many many more. You can also use boondi (tiny puffy balls made from gram flour) and this is my all-time favourite. Just add the boondi seconds before serving, so as to maintain the crunch from the boondi. Else it will get soggy.
Raitas are yogurt based and you prepare the yogurt by adding sugar, cumin powder, chilli powder, finely chopped green chilli, mix together and add the veggie or fruit or boondi to it. Raita is usually served with biryani, naan, chappati, rice and in my opinion, best served chilled.
When we were in UAE, we used to entertain a lot and raita was my hubby’s domain. This is his recipe, the way he likes it and without onion (not because I am not a huge fan of onion), because if you have any left overs, the raita would give you a stale taste the next day.
- Carrot – 1 medium, finely chopped
- Tomato – 1 medium, chopped
- Green chilli – 3 (small pungent ones), chopped
- Yogurt – 2 cups
- Cumin powder – 1 tsp
- Sugar – 1 tsp and only if yogurt is sour
- Coriander leaves – a small bunch, chopped
- Use your chopper and chop the carrots till very fine.
- Together with the carrot, chop the green chilli as well so that you don’t bite into it.
- Chop the tomatoes by hand and not chopper as it would get very mushy.
- In a medium size bowl, place the chopped carrot, chilli and tomatoes and mix well.
- In a separate bowl, beat the curd with a whisk together with the cumin powder, salt and add sugar if the yogurt is sour. You want this raita to have a tinge of sweetness and not overly sour.
- Pour the beaten yogurt over the chopped veggies and stir till well combined and finally garnish with coriander leaves.
- Place in the refrigerator till time to serve.