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–+ servings
Close up of basic raita recipe

Indian Yogurt Sauce (Raita)

Course: Salad, Sauce, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 90kcal
Author: Shruthi Baskaran-Makanju
This Indian yogurt sauce (raita) is refreshing, cucumber-free and balances spicy dishes—ready in minutes with bold, customizable flavor.
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Ingredients

  • 2 cups plain whole milk yogurt see Notes for Greek yogurt
  • 1 small red onion diced
  • 1 Thai green chili deseeded and diced (or serrano pepper)
  • ¾ teaspoon ground cumin
  • ¾ teaspoon kosher salt adjust to taste
  • 3 tablespoons fresh cilantro finely chopped

Instructions

  • If desired, soak diced onion in cold water for 5 minutes to mellow the sharpness. Drain well.
  • In a medium bowl, combine yogurt, cumin, and salt. Stir until smooth.
  • Add diced onion, green chili, and cilantro. Mix well to combine.
  • Serve immediately or refrigerate until ready to serve. Raita is best served chilled.

Notes

  • Soaking the onion in cold water removes the harsh bite while keeping the crunch
  • Whole milk yogurt gives the creamiest result; low-fat works but will be thinner
  • Greek yogurt is too thick for this recipe—dilute with ¼ cup water per 2 cups Greek yogurt
  • Variations: 
    • Add 1 medium cucumber, deseeded and diced, for traditional cucumber raita
    • Substitute fresh mint for cilantro for a cooling mint raita
    • Top with boondi (crispy chickpea flour pearls) for texture 
    • Add ½ teaspoon chaat masala for a tangy kick
 

Nutrition

Calories: 90kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 532mg | Potassium: 238mg | Fiber: 1g | Sugar: 7g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 0.4mg