How to Make Raitha

Co-authored by Jessica Gibson

Last Updated: February 8, 2021 References Tested

If you love spicy Indian food, you've probably tamed the heat by eating it with some type of raita. This yogurt-based sauce is flavored with spices, fresh herbs, and vegetables. Cucumber raita is a classic raita that's common in most restaurants, while boondi raita with tadka is unique and full of complex flavors. For another simple raita that uses fresh produce, make a diced tomato-based sauce.

Ingredients

Cucumber Raita

1/2 cup (122 g) of plain yogurt (curd)
1/2 cup (75 g) of seeded English cucumber
2 tablespoons (2 g) of fresh cilantro
2 teaspoons (4 g) of chopped green onions
1/4 teaspoon (0.5 g) of ground coriander
1/4 teaspoon (0.5 g) of ground cumin
Salt, to taste

Makes 1 cup (250 g) of raita

Boondi Raita with Tadka

2 cups (490 g) of plain yogurt (curd)
1 tablespoon (1 g) of fresh cilantro, chopped
1 teaspoon (2 g) of freshly grated ginger
1 teaspoon (2 g) of chopped mint leaves
1/4 cup (40 g) of finely chopped onion
1/4 teaspoon (0.5 g) of ground cumin
1/4 cup (80 g) of boondi
1/2 teaspoon (3.5 g) of honey
1 teaspoon (4.9 ml) of vegetable oil
1 teaspoon (2 g) of cumin seeds
1/2 teaspoon (1 g) of red chili powder
Salt, to taste

Makes 2 cups (500 g) of raita

Tomato Raita

2 medium tomatoes
1 cup (245 g) of plain yogurt (curd)
2 tablespoons (2 g) of finely chopped cilantro
1 green chili, finely chopped
1/2 teaspoon (1 g) of cumin
1/4 teaspoon (0.5 g) of black pepper
Salt, to taste

Makes 1 cup (250 g) of raita

Method 1

Method 1 of 3:

Cucumber Raita

1
Chop the cucumber and cilantro. Use a chef's knife to cut an English cucumber in half lengthwise and then scoop out the seeds with a spoon. Chop the cucumber into pieces that are no larger than ¹⁄₂ inch (1.3 cm) in size. You need 1/2 cup (75 g) of chopped cucumber. Then chop the fresh cilantro in order to get 2 tablespoons (2 g).^{[1]
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- Discard the seeds from the cucumber.
2
Combine the cucumber, cilantro, yogurt, onions, and spices. Put the chopped cucumber into a serving bowl with the cilantro. Stir in 1/2 cup (122 g) of plain yogurt (curd), 2 teaspoons (4 g) of chopped green onions, 1/4 teaspoon (0.5 g) of ground coriander, and 1/4 teaspoon (0.5 g) of ground cumin.^{[2]
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Tip: Taste the raita and add salt according to your taste. If you prefer a pungent flavor, use a little black salt.

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3
Serve the raita immediately. Raita is a great accompaniment to spicy curry and biryani. If you have leftover raita, cover it and refrigerate it. Use the raita within 2 to 3 days since it will become watery the longer it's stored.^{[3]
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Method 2

Method 2 of 3:

Boondi Raita with Tadka

1
Whisk the yogurt in a serving bowl. Put 2 cups (490 g) of plain yogurt (curd) into a medium-sized serving bowl. Then use a fork or whisk to beat the yogurt until there aren't any lumps.^{[4]
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2
Stir in cilantro, ginger, mint, onion, cumin, and salt. Add 1 tablespoon (1 g) of fresh chopped cilantro, 1 teaspoon (2 g) of freshly grated ginger, 1 teaspoon (2 g) of chopped mint leaves, 1/4 cup (40 g) of finely chopped onion, and 1/4 teaspoon (0.5 g) of ground cumin. Stir until the spices are combined.^{[5]
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Tip: Taste the raita at this point and add salt according to your taste. For a distinctive taste, use black salt too.
3
Stir in boondi and honey. Add 1/4 cup (80 g) of boondi and 1/2 teaspoon (3.5 g) of honey to the raita in the serving bowl. Stir until they're incorporated and taste the raita. Add more honey if you want sweeter raita.^{[6]
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- If you prefer soft boondi, soak the boondi in water for 10 minutes. Then drain and squeeze the boondi before stirring it into the raita.
- You can serve the boondi raita at this point or make a tadka to pour over it.
4
Heat cumin seeds and chili powder in oil for 10 seconds. If you'd like to make the tadka for the raita, pour 1 teaspoon (4.9 ml) of vegetable oil into a skillet and turn the heat to medium-high. Once the oil shimmers, add 1 teaspoon (2 g) of cumin seeds and 1/2 teaspoon (1 g) of red chili powder. Slowly swirl the spices in the oil for 10 seconds.^{[7]
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- Ensure that you don't cook the spices in the oil for more than 10 seconds or they'll begin to burn.
5
Pour the tadka over the raita and serve it immediately. Turn off the burner and carefully pour the tadka over the raita in the serving bowl. Stir it a little so it's slightly swirled into the yogurt. Serve the raita with roti, biryani, or paratha.^{[8]
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- Avoid storing leftovers since the boondi will become soggy and the tadka will separate from the raita.

Method 3

Method 3 of 3:

Tomato Raita

1
Beat the yogurt until it's smooth. Put 1 cup (245 g) of plain yogurt (curd) into a medium serving bowl. Use a whisk or fork to beat the yogurt and set it aside while you prepare the tomatoes.^{[9]
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2
Dice 2 tomatoes. Cut the tomatoes in half and use a spoon to scoop out the seeds. Then cut the tomatoes into ¹⁄₂ inch (1.3 cm) pieces and put them in the bowl with the yogurt.^{[10]
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- Discard the tomato seeds since these would make the raita watery.
3
Chop the cilantro and green chili. Put a little fresh cilantro on your cutting board and finely chop enough to measure 2 tablespoons (2 g). Transfer the cilantro to the bowl with the yogurt and tomatoes. Then cut a green chili in half and discard any seeds. Finely chop the green chili and add it to the bowl.^{[11]
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Tip: If you'd like to add a crunchy texture to this raita, stir in 1/2 cup (75 g) of diced onions.
4
Mix the yogurt, tomatoes, cilantro, chili, and spices. Add 1/2 teaspoon (1 g) of cumin and 1/4 teaspoon (0.5 g) of black pepper. Then stir the ingredients until the spices are combined. Taste the raita and add as much salt as you like.^{[12]
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5
Serve the tomato raita. This raita is great along with vegetarian biryani or pulao. To store leftover tomato raita, cover it and refrigerate it for up to 2 days.^{[13]
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