Kerala Ginger-Chili Raita Recipe – Authentic South Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Kerala Ginger-Chili Raita Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you love a good raita to cool things down with a spicy meal. And this Kerala Ginger-Chili Raita? It’s a total game-changer. I first made this when I was trying to recreate the flavors of a fantastic Onam Sadhya I’d enjoyed, and honestly, it’s been a staple ever since. It’s fresh, zingy, and the perfect little side to balance out richer dishes. Let’s get into it!

Why You’ll Love This Recipe

This raita isn’t just cooling – it’s bursting with flavor! The combination of ginger, green chilies, and a hint of spice from the red chilies is seriously addictive. It’s super quick to make, needing just about 10 minutes of prep and cooking time, and it’s a fantastic way to add a little South Indian flair to your meal. Plus, it’s incredibly versatile.

Ingredients

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

• 1 cup thick curd (about 240ml)
• 1/8 cup chopped ginger (about 30ml)
• 2 long green chilies, finely chopped
• 1/2 teaspoon cumin seeds powder
• Salt to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon mustard seeds
• A few curry leaves (around 8-10)
• 2 small red chilies, broken into pieces

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Thick Curd: This is key. You want a really thick, creamy curd – the kind that holds its shape. Dahi is ideal, but Greek yogurt (full fat) works in a pinch. Avoid watery curd, as it will make the raita too thin.
• Coconut Oil: Don’t skip the coconut oil! It adds a beautiful aroma and flavor that’s so characteristic of Kerala cuisine. If you absolutely can’t find it, a neutral oil like sunflower oil will work, but it won’t be quite the same.
• Chili Choices: In Kerala, you’ll find a wonderful variety of chilies. Feel free to experiment! Bird’s eye chilies will give you a serious kick, while longer green chilies are milder. The small red chilies add a lovely color and a subtle heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk 1 cup of thick curd until it’s beautifully smooth. Set it aside – we want it nice and ready to go.
2. Now, heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Listen for them to splutter – that’s how you know they’re ready!
3. Add the curry leaves and broken red chilies to the pan. Sauté briefly, just until the curry leaves are fragrant (about 30 seconds).
4. Next, toss in the chopped green chilies and ginger. Fry on low heat until they turn golden brown – this usually takes about 2-3 minutes. Keep an eye on them so they don’t burn!
5. Stir in the cumin powder and salt. Give it a quick mix, then remove the pan from the heat.
6. Pour the tempered spices into the whisked curd. Mix everything together really well.
7. And that’s it! Serve chilled as a refreshing raita.

Expert Tips

• Don’t overcook the ginger and chilies. You want them golden, not burnt!
• Taste and adjust the salt as needed.
• For a smoother raita, you can strain the curd through a muslin cloth before whisking.

Variations

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

• Vegan Adaptation: Use a plant-based yogurt like cashew or coconut yogurt. It works beautifully!
• Spice Level: If you’re sensitive to heat, reduce the quantity of red chilies or remove the seeds from the green chilies. My friend, Priya, always makes hers extra spicy – she adds a pinch of chili powder too!
• Festival Adaptations: This raita is amazing with Onam Sadhya. It’s traditionally served alongside rice, sambar, and various other vegetarian dishes. It’s also fantastic with a simple rice and dal meal any day of the week.

Serving Suggestions

This raita is incredibly versatile. Here are a few ideas:

• Serve it chilled with rice.
• Enjoy it as a side dish with a South Indian thali.
• Pair it with spicy curries to cool down your palate.
• It’s a perfect accompaniment to biryani or pulao.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. It might thicken slightly, so you can add a splash of water or milk to thin it out before serving.

FAQs

Let’s answer some common questions:

• What type of curd is best for this raita? Thick, full-fat curd (dahi) is ideal. Greek yogurt is a good substitute.
• Can I make this raita ahead of time? Yes, you can! The flavors actually develop more beautifully as it sits.
• What is the significance of mustard seeds in South Indian cuisine? Mustard seeds are a staple in South Indian cooking. They’re believed to have digestive properties and add a unique flavor when tempered in oil.
• Can I use a different oil instead of coconut oil? You can, but coconut oil really adds to the authentic flavor. Sunflower or vegetable oil will work in a pinch.
• How can I adjust the spice level of this raita? Reduce the amount of red chilies or remove the seeds from the green chilies.