Raita is a condiment in South Asian cuisine made of Yogurt/Curd/dahi together with raw or cooked vegetables.
Raita Is A Perfect Accompaniments For Any Spicy Indian CuisineÂ
It goes well with Biryani Varities , Chilli Parotta , Chapatti and is served as a sides for many main course dishes. Its gives a good cooling effect with any spicy dish. Raita can be made in many different ways using different raw or cooked vegetables , different spice powders and different herbs.
Basic raita served in restaurants are onion and tomato raita which is very simple to make. Raita is best side for biryani . Check out our biryani recipe here Chicken Biryani.
Tips
*You can DESEED the green chillies and then mince them finely and then add it to the raita. This will reduce the spice level in the raita.
*Use fresh thick yogurt /curd for best taste. DO not use sour curd.
*You can cut onions lengthwise too instead of chopping it finely.
*Chilled raita tastes good but if you do not have time then you can serve it immediately.
Ingredients
Instructions
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Take a bowl and whisk / Mix 2 cups of yogurt / curd without lumps , add 1 tsp salt to it and mix well. Now add 1 medium sized finely chopped Onions , 2 medium sized chopped tomato , 1 green chilli very finely minced and 1/2 cup water. Mix all ingredients well. Refrigerate the raita for at-least 1/2 an hour and serve chilled.
Notes
*You can DESEED the green chillies and then mince them finely and then add it to the raita. This will reduce the spice level in the raita.
*Use fresh thick yogurt /curd for best taste. DO not use sour curd.
*You can cut onions lengthwise too instead of chopping it finely.
*Chilled raita tastes good but if you do not have time then you can serve it immediately.
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