Consuming curd (or things made up of them) during lunch is a healthy choice in summers. Yoghurt is filled with vitamins, minerals, and nutrients that help improve your digestion process. Yoghurt/curd is not only good for health but is also excellent for skin nourishment and moisturizing. Without raita, our desi food is incomplete; hence you should add it for taste and health benefits. The curd has a flexible quality to dissolve, and therefore, you can make a variety of raitas, from plain to mixed fruit. Sharing with you all the desi raitas recipes that taste sweet, spicy, tangy, and savoury. Here are the different types of raita recipes:
Pineapple raita
Pineapple can be used as the toppings of pizza to pineapple raita. The curd has many variations in raitha, and this raita is popular in south India called pachadi. It's super basic and made quickly. The taste of this raita is a mix of tanginess, sweetness, and spice in flavours.
Ingredients To Make Pineapple Raita:
- 1 cup curd
- ½ cup pineapple (chopped)
- ½ cup pomegranate arils (optional)
- ½ teaspoon red chilli powder
- ½ teaspoon roasted cumin powder
- ½ tablespoon sugar
- Pinch of black and white salt
- Fresh coriander leaves (chopped)
Method:
- Whip the curd till it gets smooth in texture.
- Add dry spices, red chilli, roasted cumin powder, sugar, salts, and mix the ingredients well.
- Add chopped pineapple and pomegranate seeds.
- Mix again, and garnish with chopped coriander leaves.
Serve pineapple raita with any north Indian meal.
Capsicum Raita
Capsicum raita recipe is spiced with flavours made up of slightly sauteed capsicum, spices, and herbs. It's easy and again a cuisine side dish of south India.
Ingredients To Make Capciscum Raita
- 1 cup thick yoghurt
- 1 tablespoon of oil (mustard/ refined oil)
- 1-2 dry red chilli
- ½ teaspoon mustard seeds
- 3-4 curry leaves
- 1 small onion (finely chopped)
- 1 medium capsicum (finely chopped)
- ½ teaspoon chilli powder
- ¼ teaspoon roasted cumin powder
- Salt per taste
- Coriander leaves (garnishing)
Method:
- Take a bowl, add curd, whisk it till it turns smooth in texture. Add chopped capsicum, onion, dry spices, chilli powder, salt, cumin powder, mix them, and set aside.
- Now heat a small pan, add oil once it is heated, add mustard seeds and let them crackle it. Add chopped onions and curry leaves. You can also add chopped green chilli for some spicy taste. And add dry chilli. Saute all the ingredients and make a tadka.
- Now pour the tadka/tempering into the bowl of capsicum curd. Mix all the material very gently.
Serve with garnished chopped coriander leaves.
Makhana Raita
The fox nut or makhana raita is a new variety in the versions of the raita family. Makhans are rich in nutrients, like calcium, protein, iron, zinc, and many more. Mixing up curd doubles the combination of nutrients, which is super healthy for the whole body.
Ingredients To Make Makhana Raita :
- 1 cup fresh, chilled yoghurt
- ⅔ cup makhana
- ¼ teaspoon red chilli powder
- ½ teaspoon roasted cumin powder
- Pinch of garam masala powder
- Black and white salt (according to taste)
- Coriander leaves (chopped)
Method:
- Heat the small frying pan and add makhana to it—dry roast on low flame. Stir them on an interval basis. Let them become crunchy and crispy. Once it is done, allow them to cool on a plate.
- Then coarsely crush them with your hands or use a grinder to crush them.
- Now in a bowl, whisk curd, add spices and stir well. Mix all the above-mentioned dry ingredients.
- Then add crushed makhanas to the spiced curd. Serve with garnished coriander leaves.
These raitas are great accompaniments with parathas, puri, biryani, and sabzi, even with roti. Enjoy!
