Raita recipes | 15 raita varieties for biryani, pulao, kebabs

Raita recipes – 15 delicious, healthy and refreshing raita recipes to serve wtih biryani, pulao, kebabs or any Indian meal.

What is raita?

Raita is a yogurt based side dish usually made to accompany biryani, pulao or kababs. Most often it is made with fresh raw vegetables, mild spice powders and herbs. There are also varieties made using cooked veggies and even fruits.

A raita is generally made to tone down the heat of the spicy foods like biryani and kebabs. Since yogurt is cooling, it helps to balance the heat from meat and spicy foods. Also veggies like onion, tomato, cucumber, leafy greens like mint and coriander too are cooling to the body. They also help to digest a heavy meal.

Different kinds of raita

Some of the most common raita varieties are onion raita, onion tomato raita, mint raita, cucumber raita and boondi raita.

Some of the uncommon ones like aloo raita, spinach raita and bhindi raita are good to be avoided if accompanying a meat biryani since they do not go well together.

How to make a best raita?

To make a good raita use full fat, thick, fresh & nicely set yogurt/ curd. If you are new to making homemade curd, you can check this post on how to make curd at home. Some raita are made with hung curd or greek yogurt, you can refer this post to make hung curd at home.

Biryani and veg pulao are often made at home, we telugu speaking folks eat lot of spicy and hot food at every meal. We make raita often not only for biryani & pulao even for non-veg curries.

Here are some of the most commonly made raita recipes. Most of these are my own and go very well for our taste. You can also make your own adjustments. Most of these recipes serve 3 or 2 + 2 kids. If making this for kids as well, make the raita without chili. Set the kids portion aside, then add the chopped chilies to the rest.

Related recipes
Chicken biryani
Mutton biryani
Veg biryani

Collection of raita recipes

Ingredients
1 ¼ cup fresh curd / yogurt
¾ to 1 cup boondi
Salt as needed (boondi is salted so use very little)
¼ to ½ tsp roasted cumin powder
2 pinches of red chili powder for garnish
few coriander leaves

How to make
1. Whisk curd with salt.
2. Add boondi just before serving. Stir.
3. Garnish with coriander leaves, chili powder and cumin.

Ingredients
1 cup thick curd / yogurt (use more if needed)
½ cup onions thinly sliced or roughly chopped
Salt as needed
2 to 3 green chilies chopped
Few coriander leaves chopped finely

Instructions
1. Whisk the yogurt with salt. Add the rest of the ingredients and mix. Ready to serve.

Raita recipe | Simple Indian yogurt raita | How to make raita

Raita is a quick side dish that is usually eaten with pulao, veg biryani or chicken biryani. It can be made with only onions or with onions, tomatoes, cucumbers, carrots, chilies and coriander leaves. 

Print

Course Side

Cuisine Indian cuisine

Keyword authentic, easy, healthy

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 2

Calories 89 kcal

Author Swasthi

Ingredients (240 ml cup used)

• 1 cup curd thick or yogurt or dahi
• 1 medium onion chopped
• ½ cup tomatoes deseeded chopped
• Salt as needed
• 2 to 3 green chilies deseeded & chopped
• 1 tbsp coriander leaves chopped finely
• ¼ to ½ tsp cumin powder or roasted jeera (optional)

How to make the recipe

How to make raita

1. Wash tomatoes and chilies well under running water.

2. Chop them. You can deseed the tomatoes and chilies if you don't like the seeds.

3. Wash coriander leaves under running water. Drain completely and chop them.

4. Roast cumin on a low flame until it smells good. Cool this and powder it finely.

5. Add curd and salt to a mixing bowl. Whisk them until smooth with a fork.

6. Add chopped tomatoes, cumin powder, coriander leaves and green chilies.

7. Stir gently. Sprinkle cumin powder on top.

8. Serve tomato raita with biryani , pulao or paratha.

Nutrition Facts

Raita recipe | Simple Indian yogurt raita | How to make raita

Amount Per Serving

Calories 89 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 15mg 5%

Sodium 134mg 6%

Potassium 278mg 8%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 7g

Protein 4g 8%

Vitamin A 9.2%

Vitamin C 10.2%

Calcium 14.8%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.

This goes very well with pulao or biryani that is mildly flavored. The flavors of ginger and mint in this recipe make this a very flavorful one and is great for digestion.

Ingredients
1 ¼ cup yogurt (use ¼ cup more if needed)
½ cup onions roughly chopped
¼ cup deseeded tomatoes chopped
3 green chilies deseeded and chopped
Salt as required
12 to 15 mint leaves / pudina
½ to 1 inch ginger (adjust the quantity to suit your taste)
½ tsp roasted cumin powder/ jeera powder (optional)

Instructions
1. Whisk curd with salt until smooth.
2. Crush ginger and mint leaves together very well. You can also do it in a mini jar. Add 2 tbsps water to this mixture and filter it through a coffee filter/ strainer to yogurt. Press down the mint and ginger to bring out the flavors completely.
3. Add green chilli, onions and tomatoes. Garnish with mint or cumin powder.

This may be a good choice for those with young kids at home. Make your biryani, pulao kids friendly with out green chilies. Make a carrot raita for the kids. Then make this chilli raita to go with your biryani.

Ingredients
¾ to 1 cup fresh curd
2 to 4 hot green chilies
¼ to ½ tsp sugar (organic) (optional)
½ to ¾ tsp cumin or jeera powder
coriander leaves few chopped (optional)

Method
1. If you like you can deseed and use to reduce the heat. Fry green chilies in 1 tsp oil. Cool and blend with 2 tbsps curd and sugar in a blender. Mix with the rest of the curd and salt. Garnish with cumin powder. It is good to serve this chilled.

This is known by different names as dahi chutney, kebab chutney, kebab raita, mint raita, mint chutney for kebab. These names are purely region/country specific used in Indian restaurants abroad.

Ingredients
1 cup thick fresh curd / dahi
2 to 3 deseeded green chili
1 cup loosely measured fresh pudina / mint leaves
¼ cup coriander leaves (optional)
2 tsps chopped onion (optional)
1 small garlic clove
¼ tsp grated ginger (optional)
½ tsp roasted cumin/ jeera
¼ to ½ tsp. sugar
salt as needed

How to make mint raita recipe for kebab
1. Wash mint & coriander in lot of water. Drain them very well in a colander.
2. Dry roast cumin and cool it. Powder it in a blender jar.
3. Add 1 tbsp of curd, coriander, sugar,mint, salt, ginger, garlic and chili to the jar.
4. Blend them all well. Add it to curd. Stir well. Serve with kababs like Chicken kebab, Soya seekh kabab, Vegetarian Hara bhara kabab, Grilled tandoori chicken, Reshmi / malai kabab, Mixed veg cutlet and chicken cutlet.

¾ cup fresh mint leaves/pudina (loosely measured)
few coriander leaves
½ tsp cumin
¼ to ½ tsp. sugar
salt as needed
1¼ cup thick curd or Greek yogurt
½ small green chili (deseeded)

Method
1. Wash mint/ pudina and coriander leaves few times. Drain them to a colander.
2. Dry roast cumin and cool it. Add cumin to a blender jar and powder. You can skip this if you have the powder ready, just use the powder directly.
3. Add 1 tbsp of curd, mint, coriander, sugar, salt and chili to the jar.
5. Blend until fine. Mix with the rest of the curd.
6. If desired you can add few chopped onions or cucumber pieces.

Ingredients
1 cup chopped cucumber
1 cup curd (adjust as needed to get the desired consistency)
Salt as needed
½ tsp roasted cumin powder
pinch of pepper powder (optional)
few mint leaves or coriander leaves chopped finely(optional)
1 green chili seeded and chopped
1 tsp fresh ginger juice (optional)

1. Wash and peel cucumber. Deseed and Chop to small bites.
2. Add them to a bowl along with yogurt, salt and cumin powder. If using pepper powder and mint coriander leaves add them as well. Mix everything well. To make ginger juice, grate ginger, add it to a tea strainer and press, juice drips through the strainer. Add just one 1 tsp of the juice.
4. Garnish with pepper and cumin powder.

Ingredients
¼ cup finely chopped cabbage
1 cup fresh thick curd / yogurt
1 green chili deseeded & chopped
Roasted cumin powder / jeera powder to suit your taste
Few coriander leaves chopped
Sat as required
1 tsp lemon juice
Pepper powder as desired

How to make
Add lemon juice to finely chopped cabbage. Toss well and set aside for 5 minutes.
Whisk curd with salt & cumin.
Add cabbage, green chili and coriander leaves to curd.
Mix everything well.
Sprinkle pepper powder.

Ingredients
1 ¼ cup fresh thick curd / yogurt
2 medium garlic cloves
Salt to taste
¼ tsp roasted cumin powder
2 generous pinches of red chili powder

How to make
1. Whisk together curd, chilli powder and salt. Blend 2 garlic cloves with 2 tbsps of yogurt. Mix it with the rest of the whisked yogurt. Garnish with cumin powder.

For this recipe, tender or young carrots are the best. Even baby carrots can be used.

Ingredients
1 ¼ cup curd
1 medium carrot about ½ cup grated
salt to taste
green chilies 1 to 2 chopped
Few chopped corianderleaves or mint

How to make
Whisk curd with salt. Grate carrots, deseed and chop chilli and coriander leaves. Add them to curd. You can also add some ginger juice and very thinly sliced onions.

2 to 2 ½ cups yogurt
¼ cup onions
¼ cup deseeded chopped tomatoes
¼ cup carrot
¼ cup cucumber deseeded, peeled and chopped
Handful of corianderleaves chopped finely
green chilies 2 to 3 chopped
salt as needed

Method
1. Whisk curd with salt. Add the rest of the ingredients and mix.

1 cup thick curd / yogurt
½ cup pomegranate / anardana
Salt to taste
¼ tsp roasted cumin powder
2 generous pinches of red chili powder (optional)

Whisk the curd to smooth with salt, chili powder and cumin powder. Add the pomegranate seeds and serve.

This goes well with pulao and biryani that are not much hot (from chilies) as this tastes slightly hot.

Ingredients

1 cup fresh curd/ yogurt
¼ to ½ tsp cumin/ jeera powder
¼ tsp pepper powder (optional)
salt to taste
¼ to ½ tsp chaat masala
¼ tsp red chili powder
1 tsp sugar
cilantro few finely chopped

Method
Whisk curd with all the ingredients except red chili powder. Garnish with chili powder and serve chilled.