How to Make Amazing Raita

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


How to Make Amazing Raita

How to Make Amazing Raita. Raita is an Indian delicacy made with simple yogurt, which goes well with spicy Biriyani, pulao, and paratha. It is very simple and has so many variations. It takes only 10 to 15 minutes to make any variation of Raita, not like Tzatziki which is made from thick yogurt, and cucumber is used mostly. Raita is almost like Phachadi, which is a dish from South India, which is also yogurt base but sometimes it can be coconut base also with cooked vegetables. Here I am preparing Chenopodium/bathua/beto saak raita which is a powerhouse of vitamins like A, B, C. and full of nutrients like iron, calcium, zinc, phosphorus, fiber, and potassium.

Then comes basil raita, which helps in Liver Function and Detoxifies the Body also diabetes Management.

And the last one is mint raita which is also a potent source of antioxidants

There are many variations of raita

Boondi raita

Cucumber Raita

Mint raita

Basil raita

Bathua/beto saag raita

Onion tomato raita

Onion cucumber raita

Pineapple raita

 Pomegranate raita

Main equipment required

Grinder

Glass bowl

saucepan

Tadka pan for tempering

Ingredients

Yogurt 1 kg

Mint-50gms

Basil-50 gms

Bathua-100 gms

Salt to taste

sugar -3 tbsp ( 1 spoon for each raita)

Roasted cumin powder-1 and1/2 tbsp

Chili flakes-1 and ½ tbsp

Chopped coriander

Oil -3 tbsp

Cumin for tempering-1 and ½ tbsp

How to Make Amazing Raita

Take one kg of simple yogurt, whisk it to make a creamy texture, and divide it into 3 parts.

Now take bathua, clean and wash it

Heat water in a pan and put half of the bathua to boil for 5 minutes with covering the lid(chop the left half portion of bathua for adding in bathua raita)

Raita step1

Let it cool at room temperature and strain it

Raita step2

Take a blender and add two tbsp of yogurt with boiled bathua and grind it, add it to the bathua raita

Raita step3

Now the same way take basil leaves and wash it

Raita step4

Take half of the basils and two tbsp of yogurt, then blend it (here no need to boil) (chop the left half portion of basil for adding in basil raita) and add it to basil raita

Raita step5

Same way take mint and wash it

Raita step6

Like bathua and basil, blend half of the mint with yogurt (chop the left half portion of mint for adding in mint raita) and add it to mint raita

Raita step7

Now add roasted cumin powder, chili flakes, salt, and sugar in all three raita bowls

Raita step8

Now take a tadka pan for tempering. Heat oil in it, and then add cumin. As they splutter and sizzle add to the raita, do it three times for three variations

Raita step9
Raita step10
Raita step11
How to Make Amazing Raita

How to Make Amazing Raita

Raitais an Indian delicacy made with simple yogurt, which goes well with spicy Biriyani,pulao and paratha. It is very simple and has so many variations. It takes only10 to 15 minutes to make any variation of Raita, not like Tzatziki which ismade from thick yogurt and cucumber is used mostly. Raita is almost likePhachadi, which is a dish from South India, which is also yogurt base butsometimes it can be coconut base also with cooked vegetables
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course raita
Cuisine Indian
Servings 6 people
Calories 0.15 kcal

Equipment

  • grinder
  • tadka pan
  • sauce pan
  • Glass bowl

Ingredients
  

  • 1 Kg Yogurt
  • 3 tbsp oil
  • 1.5 tbsp red chili flakes
  • 50 gm mint
  • 50 gm basil
  • 100 gm bathua
  • to taste salt
  • 1.5 tbsp roasted cumin powder
  • small amount Coriander leaves
  • 1.5 tbsp cumin for tempering

Instructions
 

  • Take one kg simple yogurt , whisk it to make a creamy texture and divide in 3 parts.
  • Now take bathua , cleanand wash it.
    Heat water in a pan and put half of the bathua to boil for 5minutes with covering the lid(chop the left half portion of bathua for adding in bathua raita)
  • Let it cool at room temperature and strain it
  • Take a blender and add two tbsp of yogurt with boiled bathua and grind it, add it to the bathua raita
  • Now the same way take basil leaves and wash it
  • Take half of the basils and two tbsp of yogurt, then blendit (here no need to boil) (chop the left half portion of basil for adding in basilraita) and add it to basil raita
  • Same way take mint and wash it
  • Like bathua and basil, blend half of the mint with yogurt (chop the left half portion of mint for adding in mint raita) and add it to mintraita
  • Now add roasted cumin powder, chilli flakes, salt and sugarin all three raita bowls
  • Now take a tadka pan for tempering. Heat oil in it, and thenadd cumin.
  • As they splutter and sizzle add tothe raita, do it for three times for three variations.


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