Creamy Avocado Raita Recipe – Indian Yogurt Dip with Lime & Coriander

Last Updated on 2 months by Neha Deshmukh

Creamy Avocado Raita Recipe – Indian Yogurt Dip with Lime & Coriander

Hey everyone! If you’re anything like me, you’re always looking for fresh, flavorful dips to brighten up your meals. And let me tell you, this Creamy Avocado Raita is a total game-changer. It’s a delightful twist on the classic Indian raita, bringing in the creaminess of avocado with a zesty lime kick. I first made this for a summer barbecue, and it disappeared in minutes! It’s seriously addictive.

Why You’ll Love This Recipe

This isn’t your grandma’s raita (though, with all due respect to grandmas and their amazing raitas!). It’s quick, easy, and bursting with flavor. Plus, it’s a fantastic way to sneak in some healthy fats and a good dose of freshness. It’s perfect as a dip, a side, or even a spread. Trust me, you’ll be making this one again and again.

Ingredients

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

• 1 avocado
• 1 cup curd (dahi)
• 2 tablespoons milk
• 1 lime
• Approximately 1 cup chopped coriander (cilantro)
• 4 bullet chillies (or green chillies)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Hung Curd – preparation & texture: We’re using hung curd here, which is basically yogurt that’s been strained to remove excess water. This gives it a super thick and creamy texture – much better than regular yogurt for this recipe. To make it, line a strainer with a clean muslin cloth (or cheesecloth), pour in 1 cup of curd (about 240ml), and let it strain for at least an hour, or even overnight in the fridge. Give it a gentle squeeze to get rid of any extra liquid.
• Avocado – ripeness & variety: You want an avocado that’s ripe but not too ripe. It should yield to gentle pressure, but not be mushy. Hass avocados work beautifully, but any creamy variety will do.
• Bullet Chillies – heat level & substitutes: Bullet chillies (also known as bird’s eye chillies) pack a punch! Feel free to adjust the quantity based on your spice preference. If you can’t find them, serrano peppers are a good substitute. You could even use jalapeños for a milder heat.
• Coriander – fresh vs. dried: Fresh coriander is essential here. It adds such a bright, vibrant flavor. Dried coriander just won’t cut it. Don’t skimp on the herbs!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, prepare your hung curd. Remember that straining step? It’s worth it, I promise!
2. Cut the avocado in half, remove the pit, and scoop out the flesh into your blender.
3. Add the chopped coriander, green chillies, juice of one lime, and a pinch of salt to the blender.
4. Now, add the hung curd and milk.
5. Blend everything together until it’s beautifully smooth. Don’t be afraid to stop and scrape down the sides of the blender a few times to make sure everything is incorporated.
6. Transfer the raita to a bowl and… that’s it! Seriously.

Expert Tips

A few little things I’ve learned along the way:

• Taste as you go! Adjust the salt and lime juice to your liking.
• For an extra smooth raita, use a high-speed blender.
• If your raita is too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency.

Variations

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

• Vegan Adaptation – using plant-based yogurt: My friend, Priya, is vegan and loves this recipe with coconut yogurt or soy yogurt. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it.
• Spice Level – adjusting green chilli quantity: My family loves it spicy, so I often add an extra chilli. But feel free to reduce the amount if you prefer a milder flavour.
• Summer Cooling Recipe: Add a pinch of roasted cumin powder for an extra cooling effect – perfect for hot summer days.

Serving Suggestions

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

• With crunchy nachos for a quick snack.
• As a refreshing side dish with grilled meats or vegetables.
• As a spread for sandwiches or wraps.
• Alongside a vibrant Indian thali.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. It might separate slightly, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• What is hung curd and why is it used in this recipe? Hung curd is strained yogurt, resulting in a thicker, creamier texture. It provides a stable base for the raita and prevents it from becoming watery.
• Can I use store-bought avocado pulp instead of a fresh avocado? While you can, fresh avocado will always give you the best flavour and texture.
• How can I adjust the thickness of the raita? Add more milk for a thinner consistency, or a little more hung curd for a thicker one.
• What are some other herbs I can use besides coriander? Mint is a lovely addition, or you could try a combination of both!
• Can this raita be made ahead of time? Yes, you can make it a few hours in advance. The flavours will actually meld together even more beautifully. Just store it in the fridge until you’re ready to serve.

Enjoy! Let me know what you think in the comments below. I love hearing from you.