Raita is the most commonly used Indian word for savory yogurt-based side dishes. Raitas are made by combining yogurt all kinds of grated, pureed and chopped vegetables. Ingredients other than vegetables - like Boondi (made from gram flour) or chutneys - can also be used to make Raita. Raita is the perfect accompaniment for all kinds of dishes, especially spicy or hot ones as the yogurt it is made from, cuts the heat! Here is a collection of Raita recipes...
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Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes).
Not only is this a great side dish for any meal, Chatpata Channa Raita is also a terrifc on-a-diet dish! Eat a large bowl of it and you'll be filled up, in your stomach and your mind!
This is a seriously yummy side dish! It is also perfect for hot summer days as it is chilled before eating. I love to spoon it over plain rice or dip crispy poppadums in it.
This raita is both tasty and nutritious. Serve it with your favorite daal and plain boiled or fragrant rice for a lovely vegetarian meal!
This simple recipe uses fragrant dill to create a cooling side dish to serve with a Pilaf (or Pulao - rice dish). It is really easy to make.
Avocado Raita is the Indian version of guacamole and tastes yummy with just about anything you serve it with. Turn up the heat by adding more red chilli powder and chopped green chillies!
Milk Gourd or Calabash Gourd is known by various names in India - Doodhi, Lauki, Ghia. It has a mild, almost neutral taste that goes well with most things. Combined with yogurt, as in this simple, tasty dish, it tastes great with pilafs, meat curries and daals (lentil dishes).
This Raita is delicately flavored with dill and then tempered with fragrant spices!
This raita is among my favorite and tastes really nice with Biryanis (rich rice-meat dishes). Keep the mints handy for later though!