Best Raita Recipes
What is Raita?
Raita is an Indian condiment/ side dish that is made with curd as a primary ingredient. This is one of the most popular accompaniments in our everyday meal and even in special occasions. No menu is complete without raita.
To make raita you can combine beaten curd with raw or cooked vegetables or even mix fruits. You can make this savory or sweet also. In all forms these are just so delicious. Even if you don’t add anything other than salt and crushed roasted cumin seeds, it will be equally delicious.
Raita is a must for us if we have any pulao or biryani or any rice preparation. Since curd helps in digestion, this is great from health point of view also that helps in digestion of heavy food.
Read my best rice recipes here that goes really well with any of these raita recipes.
If you are on a weight-loss diet, you must consume salads and raita as 1 part of your meal. This is really effective and this high protein food will keep you full for longer.
Best Raita Recipes For Side Dish with Biryani/ Pulao
Combine hung curd with our all-time favorite cucumber, tomatoes, onion, green chilies. Add salt and spices and serve with any rice, biryani, pulao etc. This is one of the most common raita. You may add some coriander leaves or mint leaves for extra flavor.
I make carrots raita from raw carrots. Finely grate carrots using fine cheese grater. Then mix with finely chopped coriander leaves, salt, pepper and whatever spices you want to add.
This is a speciality of North India. This raita is made with grated and boiled bottle gourd. Again combine with hung curd and spice up with your favorite seasonings. Also, this is excellent for weight loss because of additional fiber-rich bottle gourd or lauki.
Sweet raita normally I make on fasting days. This is again very simple to make. So here I add half milk and half curd to dilute the raita. And that tastes best also. It will not taste very good in thicker way. Also add whatever fruits you want to add to it. Add a pinch of black pepper powder and you will be amazed with taste.
This is one basic raita I make almost daily. Only 2 – 3 ingredients and the raita is ready in minutes. But if you want the onions to be little crunchy, you need to soak them in cold water for 5 minutes before you add them to whisked curd. Then you add all your favorite spices. But I like to keep it simple with salt and little chillies as I like spicy food.
Bhindi raita is my childhood favorite. In this raita we will fry okra/ bhindi first and then adding tampering to the raita. This is almost similar to South Indian Pachadi recipe but with little variation in ingredients.
Well this is one of my popular post. Dahi Baingan. This is made in 3 different ways. Read the complete list of dahi baingan here.
I think Boondi raita is more popular than other ones. Boondi are small deep fried chickpea flour droplets. So adding these crunchy, spicy, savory boondi to the hung curd takes this to another level. This is again quick and delicious with little crunchy bites of boondi.
Bathua raita is a winter special dish as we get bathua or pigweed leaves only during winter season. Normally the leaves are blanched and pureed and then we add to beaten curd. Add a dash of hing and cumin tampering with no oil for best taste.
Here I would request you to read other curry posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.
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