Indian yogurt dip
Raitas are refreshing Indian yogurt based side dishes served with dishes such as curries or biryanis. They also make a delicious dip for flat breads like naan or roti. Used as a cooling component of a meal, we like to compare these little veggie filled dishes to salads.
Both salads and raitas can be simple or more composed. Both can be made with a variety of vegetables, fruits, herbs, and even carbs, and both rely on a balance of flavors and textures to make them delicious!
Just like some meals call for a simple side salad, you’ll find a simple cucumber or onion raita simply spiced served with many Indian meals. Other Indian meals need a bit more veggies to balance them out, and then you’ll find a veggie packed raita served up.
This raita is one of the later – packed full of vegetables and with a bit more spice than found in basic raita.
What is the Difference Between Tzatziki & Raita?
Both tzatziki and raita are yogurt based dishes usually with cucumbers and it’s easy to confuse the two different sauces. While the two different sauces share a base of yogurt, their purposes are very different. Tzatziki provides a rich garlicky depth to foods while raita is meant to provide a cooling component to spicy dishes. Other ways they differ include:
- Cuisines: Tzatziki comes from Greece and is popular across Mediterranean and Middle Eastern world while Raita is from Indian and is popular across the many cuisines of India.
- Vegetables: Both have a base of yogurt. Tzatziki is always made with cucumbers while raita may have cucumbers, but the vegetables included in raita are varied and many. In fact, some raitas may have just herbs or fruits or even nuts.
- Seasonings: Tzatziki includes dill, mint, and/or parsley and is seasoned with garlic, as well as salt and pepper. Raita includes cilantro and/or mint and is usually seasoned with cumin and sometimes chiles, chaat masala, kala namak, and other spices.
- Yogurt and Oil. The yogurt used in each of these dishes is different. Tzatziki is made with a thick rich yogurt and often is finished off with a drizzle or two of extra virgin olive oil. Raita is meant to have much more fresh flavors and calls for an Indian yogurt called curd or dali which has a loose consistency.
Raita Ingredients
Seasonings
Ground Cumin.
Cumin adds an earthy nuttiness to this dish. Don’t skip the toasting step as this intensifies the nuttiness.
Chaat Masala.
Chaat Masala adds a bit of sour, a bit of funk, a bit of spice, and a bit of sweet to this raita recipe. This unique Indian spice blend is a versatile blend used for snack mixes, salads, and fruit.
Kashmiri Chili Powder
Vibrantly red, Kashmiri Chile Powder is a staple in Indian cooking. With a mild fruity flavor, this chili pepper weighs in at just 1000-2000 Scoville Units.
Kala Namak.
Kala namak is used throughout Bangladesh, Napel, India, and Pakistan for chaats, chutneys, salads, raitas, as well as sprinkled on fruit. Considered a cooling spice in Ayurveda, kala namak is best used sparingly..
Pacific Flake Sea Salt. Pacific Flake Sea Salt is an all-natural kosher flake salt that is our everyday go-to salt.
At Spice Topia we offer many hard to find Indian Spices! Most Fair-Trade and Organic – all fresh & delicious!
Yogurt
In India, raita is made with a fresh yogurt called curd or dali which has a loose consistency and isn’t very sour. When choosing yogurt for this recipe, look for a loose yogurt. In a pinch, we sometimes thin down greek yogurt with a bit of buttermilk.
Vegetables
This raita recipe is packed full of vegetables. Chopped onions, cucumbers, fresh chiles, grated carrots, diced tomatoes, fresh cilantro and mint are all stirred into the yogurt. Feel free to make this your own and use whatever works best for you!
Technique: How to Make Raita
Raita is an easy dish to make. The most important step is to toast the cumin to bring out its nutty flavor. Place it in a dry hot frying pan and roast for just about 30 – 60 seconds. Then stir the spices into the yogurt. Add the vegetables and give it another stir.
Pretty simple, but with amazing flavors!
Looking For Indian Recipes To Serve With Your Raita?
Let’s Get Cooking!
North Indian Vegetable Raita
Description
This variation of Indian Raita is packed full of vegetables and spiced with cumin, kala namak, Kashmiri chili powder, chaat masala as well as fresh mint and cilantro.
Ingredients
Instructions
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Whisk yogurt until smooth.
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In a small frying pan over medium heat, toast 1 teaspoon of ground cumin until fragrant.
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Add the toasted cumin, 1 teaspoon Chaat Masala, ¼ Kashmiri chili powder, and ½ teaspoon of Kala Namak to the yogurt. Stir until smooth and well combined.
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Add the diced cucumber, grated carrots, diced tomato, diced onion, diced chile pepper, mint, and coriander leaves. Stir until combined.
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Taste for salt. Add more salt if needed.