Authentic Raita Recipe – Cumin & Chilli Indian Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Raita Recipe – Cumin & Chilli Indian Yogurt Dip

Hey everyone! If you’re anything like me, a good meal needs a cooling sidekick. And honestly, nothing beats a simple, flavourful raita. This cumin and chilli raita is my go-to – it’s quick, refreshing, and adds the perfect zing to everything from biryanis to simple parathas. I first made this when I was trying to recreate the raita my Dadi (grandmother) used to make, and after a few tries, I think I got pretty close! Let’s get into it.

Why You’ll Love This Recipe

This raita isn’t just a side dish; it’s a little burst of flavour that balances out spicy meals beautifully. It’s incredibly easy to make – seriously, 5 minutes is all you need! Plus, it’s super versatile. You can adjust the spice level to your liking, and it’s a fantastic way to use up leftover yogurt. It’s a staple in our house, and I think it will become one in yours too.

Ingredients

Here’s what you’ll need to whip up this delicious raita:

• 1 cup fresh curd (200ml)
• 1/4 tsp roasted jeera (cumin) powder
• 1/2 tsp red chilli powder
• 1/4 tsp pepper powder (optional)
• 1/4 tsp chaat masala
• 1 tbsp coriander leaves, freshly chopped
• 1/2 tsp sugar (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Fresh Curd: This is key. You want a nice, thick, creamy curd – the kind that’s slightly tangy. Dahi (Indian yogurt) works best, but Greek yogurt is a good substitute if you can’t find it.
• Roasted Jeera Powder: Don’t skip roasting the cumin seeds yourself if you can! It makes a huge difference in the flavour. You can buy pre-roasted powder, but the aroma isn’t quite the same.
• Red Chilli Powder: The type of chilli powder you use will affect the heat level. Kashmiri chilli powder gives a lovely colour and mild heat, while other varieties can be quite spicy. Experiment to find your preference!
• Sugar (Optional): A tiny pinch of sugar balances the flavours beautifully, but it’s totally up to you. My mom always adds a little, but my dad prefers it without.

Step-By-Step Instructions

Alright, let’s make some raita! It’s so simple, you’ll be surprised.

1. In a mixing bowl, whisk the fresh curd until it’s smooth and creamy. No lumps allowed!
2. Add salt to taste and mix thoroughly. Don’t be shy with the salt – it really brings out the flavours.
3. Now, just before you’re ready to serve, add the red chilli powder, chaat masala, and roasted jeera powder. If you’re using pepper powder, add that too.
4. Gently stir everything together. You want to create a marbled effect – don’t overmix!
5. Finally, garnish with freshly chopped coriander leaves. Doesn’t it look pretty?

Expert Tips

• Chill it! Raita is best served chilled. Pop it in the fridge for at least 15 minutes before serving.
• Don’t add the spices too early: Adding the spices right before serving keeps their flavour vibrant.
• Whisk, don’t beat: You want a smooth raita, not a fluffy one. Gentle whisking is the way to go.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Raita Adaptation: My friend, Priya, is vegan and swears by using a good quality plant-based yogurt. Coconut yogurt or soy yogurt work well.
• Spice Level Adjustment:
  • Mild: Use Kashmiri chilli powder and omit the pepper powder.
  • Medium: Use a regular red chilli powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli.
• Regional Variations:
  • Boondi Raita: Add a handful of crispy boondi (tiny fried chickpea flour balls) for a delightful crunch.
  • Vegetable Raita: Dice up some cucumber, onion, and tomato and add them to the raita for a refreshing twist.
• Festival Adaptations: Raita is a must-have during festivals! It’s especially popular during Eid, Diwali, and Holi.

Serving Suggestions

This raita is incredibly versatile. Here are a few of my favourite ways to serve it:

• With parathas (Indian flatbreads)
• Alongside biryanis and pulao (rice dishes)
• As a cooling side to spicy curries
• Even as a dip with vegetable sticks!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• What type of curd is best for raita? Fresh, thick curd (dahi) is ideal. Greek yogurt is a good substitute.
• Can I make raita ahead of time? You can prepare the base (curd and salt) ahead of time, but add the spices just before serving for the best flavour.
• How do I adjust the spice level in this raita? Use different types of chilli powder or add a pinch of cayenne pepper.
• What can I serve with this cumin and chilli raita? It goes well with almost anything! Biryanis, parathas, curries, and even as a dip.
• Can I use dried coriander leaves if I don’t have fresh ones? Fresh coriander is best, but in a pinch, you can use about 1 teaspoon of dried coriander leaves.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you.