Raita is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider raita to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes which range from almost sweet to intensely spicy.

  • Green Coriander 1/2 Bunch Finely Chopped
  • Mint 1/2 Bunch Finely Chopped
  • Green Chilli 1 Finely Chopped
  • Yoghurt 750 ml (3 Cups)
  • Jeera (Cumin Seeds) 1 teaspoon
  • Salt to taste
  • Black Pepper 1/2 Teaspoon
  • Kala Namak (Black Rock Salt) 1/4 Teaspoon
  1. Take the Jeera and dry fry it ( Heat the Tava or a Fry Pan and put the Jeera and let it cook till it turns dark brown, its flavour is greatly enhanced when it is dry roasted like this), take it off the pan let it cool down.
  2. Put this roasted jeera in a mortar and Pestle and pound it a bit to turn the jeera into a thick and coarse powder.
  3. Whip the yoghurt in a blender or a hand mixer.
  4. Add all the ingredients in the yoghurt.
  5. Put it in the fridge.


You may add lime or lemon juice to this raita to enhance the tanginess.

Coloured salts may be poisonous. A number of these have been associated with poisonings so it is worthwhile checking the quality labels to see if what you have has been checked. If there is no mention I would not use it.