Raita, an Indian yogurt side dish is very popular in our house. If the family could have it every day with their meal they would. It’s basically yogurt with raw vegetables such as tomatoes, onions, cilantro and cucumbers along with some spices. In many Indian households raita is served to soothe the palate when the main Indian meal is too spicy, as the yogurt raita helps to neutralize the heat of chili.
Raita many ways
There are many variations of raita. I’ve made raita with chopped spinach and onions, a variation with grated cucumbers and cilantro, one with shredded carrots and green onions, the possibilities are endless. Below is a raita that my friend Shalini made with grated carrots, onions, and cilantro.
Many Indian restaurants serve a simple raita made with yogurt and raw vegetables. This variation of raita can be made in an instant. Just mix yogurt with raw vegetables and a pinch of salt and pepper. Add 1/2 tsp cumin powder and mix-into yogurt to make a delicious raita in just minutes.
Here I would like to share a South Indian variation of raita with toasted mustard seeds, asafetida, tomatoes and onions.
Tomato and Onion Raita with toasted Mustard seeds and asafetida
- Plain yogurt. 2 cups any type
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped cucumber
- 1 tomato finely chopped
- Few sprigs of cilantro finely chopped
- Salt to taste
- 1 tsp mustard seeds
- 1 tsp asafoetida powder
- Place all the cut vegetables in a bowl. Add yogurt and salt and mix all ingredients together. Set aside.
- Warm 1 tbsp oil. Add mustard seeds and let them splutter. Turn the stove off. Add 1 tsp asafoetida powder until aroma is released (about 2-3 sec). Add green chili or red chili if using and lightly fry in warm oil for 2-3 seconds. Add this oil to the yogurt and mix-in.
- Top with chopped cilantro for garnish and serve raita chilled.