Indian food is know for its heat, especially from curries. Enter Raita. Raita is a yogurt condiment that is used similar to how we use ketchup. It goes with everything! It is typically used it to cool your palate after all of the spicy flavors in Indian Cooking.
I put a little spin on it by modifying it into a chunky veggie dip for pita chips!
There are many different kinds of Raita. Yogurt can be added to any of the following to make a delicious, cooling addition to your Indian meal. Mix and Match!
- Grated cucumbers and red onions
- Chopped green chilies and green onion
- Fresh mint or cilantro with onion
- Diced tomatoes, red onion and cucumber
- Boiled potatoes and green onions
- Bite sized pieces of plain pakoras (called Boondi), red onion, and carrot
- Potato and cucumber
- Spinach and red onion
- 1 1/2 cups of plain yogurt
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of garam masala
- Handful of fresh coriander or cilantro to garnish
- Vegetables (feel free to add any of the other options to the base to make a different flavored Raita)
- 1/4 cup diced English cucumber
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- Combine all Base ingredients together.
- Dice vegetables evenly.
- Add vegetables to Base.
- Mix well and serve.
- Store extra for later. The flavor builds overnight so its even better the next day.
Raita can also take your salad up a notch. Spoon it on top of your salad instead of a salad dressing. It adds a punch of flavor and more veggies!
Make it a Veggie Dip, perfect with Pita Chips:
To make this a chunky veggie dip, I modified it by using a full teaspoon of garam masala, only 1 cup of yogurt and by putting in the entire cucumber, tomato and one half of the onion. I let it sit overnight in the refrigerator. This made it less creamy and more chunky. It was a perfect spring time BBQ dip with Pita Chips!