Fresh yogurt whipped & blended with shreded cucumber, tomatoes and chopped cilantro. The raita is such a favorite side to round off any meal and today, I’m teaching you everything about it.

It’s a simple, fifteen minute recipe that has so many variations and can become spicy or plain, sweet or savory. I’m including recipes for vegetable, cucumber, boondi and mint raita to start you off!



This is awkward. Because this is probably the simplest recipe on the blog by far. But also the most versatile and I wasn’t even sure about sharing it, but my love for raita has no limits and it’s on our table every second day. Because if I want an extra side, I can just whip this up in minutes.

Let’s circle back to how we can define this pretty dish. If you already know everything about the world of raita, feel free to skip my sermon and go straight to the recipe, but umm gimme a chance will ya?

Because maybe I have something new to say. Or maybe not. You’ll never know.

Let’s start with the main ingredient here – yogurt or curd as its called in India. These are not cheese curds, but basically plain yogurt. Not greek, because we don’t want to make tzatziki here (which has some similarities to raita but is from Greece and is made mostly with cucumbers and really thick greek yogurt). Raita on the other hand likes to be thick, but also has a more liquidy consistency (also a choice thing) and is way more versatile.



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