Raita (Hindi: रायता rāytā) is an Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices.



Raitas have been variously categorised as sides, salads, sauces, spreads and dips and they fit all of these classifications
It may be prepared by frying cumin (zīrā) along with black mustard (rāī) and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumber, onion, or carrot, pineapple, or papaya— are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour. The number of raitas is probably in the hundreds and most would not be documented. The variations on these would number the thousands.

The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes. Raita is also eaten with kebabs.

Dishes in which raita is served as a side dish:
  • Biryani
  • Pulav
  • Seekh kabab


A list of the Raita recipes listed:
  1. Aloo Ka Raita (Potato raita)
  2. Bananas Raita (Kela Raita)
  3. Bathua Raita (Lambsquarter Raita)
  4. Beetroot Raita (Chukander ka Raita)
  5. Boondi Raita
  6. Cabbage Raita (Pattar Gobi ka Raita)
  7. Carrot Raita (Gajjar Raita)
  8. Cucumber Raita
  9. Cucumber, Tomato and Onion Raita ( Kheera, Tamatar aur Pyaz ka Raita)
  10. Eggplant Raita  (Baingan Raita)
  11. Garlic Raita (Lasun Raita)
  12. Mint and Onion Raita
  13. Onion raita  (Dahi Kachumbar )
  14. Spinach Raita (Palak Pachchadi)
  15. Zucchini Raita (Lauki)