Try Our Delicious Raita Recipes.😋

Mango Raita

Servings - 2 - 3

INGREDIENTS
Mangoes - 80 grams
Yogurt - 400 grams
Powdered sugar - 30 grams
Salt - 1 teaspoon
Mangoes - 100 grams
Ghee - 2 teaspoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Dry red chili - 2
Curry leaves - 8 - 10

PREPARATION
1. In a blender, add 80 grams mangoes and blend it well.
2. In a mixing bowl, add 400 grams yogurt, blended mango puree, 30 grams powdered sugar, 1 teaspoon salt, 100 grams mango chunks and mix it well.
3. Heat 2 teaspoons ghee in a pan, add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/4 teaspoon fenugreek seeds, 2 dry red chili and stir for 2 - 3 minutes.
4. Add 8 - 10 curry leaves and stir well.
5. Pour the tempering over the raita.
6. Serve.

Kacche Aam Ka Raita

Servings - 2 - 3

INGREDIENTS
Raw mangoes - 380 grams
Yogurt - 450 grams
Black salt - 1 teaspoon
Chilli flakes - 1 teaspoon
Cumin powder - 1/2 teaspoon
Oil - 10 milliliters
Mustard seeds - 1 teaspoon
Dry red chili - 1
Curry leaves - 10 - 12
Asafoetida - 1/4 teaspoon
Mint - for garnishing

PREPARATION
1. Take a raw mango and peel the skin.
2. Grate the mango with the help of a food grater.
3. Keep aside.
4. In a mixing bowl, add 450 grams yogurt and whisk it well.
5. Add the grated mangoes, 1 teaspoon black salt, 1 teaspoon chilli flakes, 1/2 teaspoon cumin powder and mix it well.
6. Heat 10 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 dry red chili, 10 - 12 curry leaves and stir for 1 - 2 minutes.
7. Add 1/4 teaspoon asafoetida and stir again.
8. Pour the tempering over the curd mixture and mix it well.
9. Garnish with mint.
10. Serve.

Bhindi Raita

Servings - 2 - 3

INGREDIENTS
Okra - 250 grams
Oil - 30 milliliters
Yogurt - 400 grams
Chaat masala - 1 teaspoon
Cumin powder - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Oil - 20 milliliters
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon

PREPARATION
1. Take 250 grams okra and cut it’s sides.
2. Cut it into pieces.
3. Heat 30 milliliters oil in a pan, add the okra in it and roast until it turns golden brown in color or fully cooked.
4. Remove it from heat and keep aside.
5. In a mixing bowl, add 400 grams yogurt and whisk it well.
6. Add the cooked okra, 1 teaspoon chaat masala, 1/2 teaspoon cumin powder, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
7. Heat 20 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and stir for 1 - 2 minutes.
8. Add 1/4 teaspoon asafoetida and stir again.
9. Pour the tempering over the curd mixture and mix it well.
10. Garnish with cooked okra.
11. Serve.