Indian Yogurt Sauce (Raita)
Servings: 4 servings
Calories: 90kcal
This Indian yogurt sauce (raita) is refreshing, cucumber-free and balances spicy dishes—ready in minutes with bold, customizable flavor.
Print Recipe
Add to Collection
Ingredients
- 2 cups plain whole-milk yogurt
- 1 small red onion finely diced
- 1 Thai green chili deseeded and finely diced (or 1 serrano)
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- 3 tablespoons fresh cilantro finely chopped
Instructions
- If desired, soak the diced onion in cold water for 5 minutes to mellow the sharpness. Drain well.
- In a medium bowl, combine the yogurt, cumin, and salt. Stir until smooth.
- Add the onion, green chili, and cilantro. Mix well. Serve chilled.
Notes
- Soaking the onion removes the harsh bite while keeping the crunch.
- Whole-milk yogurt gives the creamiest result. Greek yogurt works but dilute with ¼ cup water per 2 cups — it's too thick otherwise.
- Variations: add ½ teaspoon chaat masala for tang, substitute fresh mint for cilantro for a cooling mint raita, or top with boondi (crispy chickpea flour pearls) for texture.
- Storage: Refrigerate up to 3 days. Stir before serving — the liquid separates as it sits.
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
