Bathua To Beetroot, Healthier Winter Raitas That Complete The Meal

Winters and curds have always had a complex relationship in Indian kitchens. Almost everyone has grown up listening to warnings, “dahi mat khao, thand lag jayegi”, as soon as the inter-season arrives and slowly raita also takes a back seat as the temperature drops. But here’s the truth that is often overlooked: it’s not the curd that creates trouble, it’s how it is consumed. When curd is paired with cooked, seasonal vegetables, warm spices, and flavourful tempering, it changes from a “cold food” to a pleasant companion to pair with winter meals. 

These winter-friendly raitas have more to do than just cooling down spicy food; they boost the iron through greens such as bathua and spinach, add vitamins to the everyday meal, and support digestion when heavy winter dishes take centre stage. Not only this, but they also elevate everyday meals without asking for any extra effort. A bowl of the right raita has the power to turn plain dal-chawal or a simple paratha into a balanced, nourishing plate, proving that winter meals can be wholesome as well as extremely satisfying.

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Lauki Raita

Lauki raita may amaze many with how comforting it feels during the winter season. Grated lauki is lightly cooked until it turns soft and tender, cooled slightly and then added to the thick curd with some roasted jeera and crushed pepper powder. The texture of the raita is creamy and gentle, whereas the taste is mild and refreshes you instantly. During the winter season, lauki helps in balancing the heavier meals and helps in hydration without cooling the body. Lauki raita goes perfectly with stuffed parathas and rich curries, offering a sense of relief to digestion while keeping the meals light, clean, and winter-friendly.

Also read: 8 Unique Raita Recipes with Uncommon Ingredients

Carrot Raita

This raita delivers warmth and adds a pop of colour to your meal. Freshly grated carrots add natural sweetness, and if some grated ginger is added, it cuts through the cold with some mild heat. When the carrot is mixed with thick curd and seasoned with pepper powder, roasted cumin and chilli powder, it tastes lightly sweet, spicy, and has a perfect balance of flavours. Carrots are filled with antioxidants and support immunity, exactly what the body demands during the cold winter season. The ginger adds to the digestive comfort, making carrot raita a perfect option alongside heavy sabzis or dal-chawal, when you want freshness in your lunch or dinner.

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Palak Raita

Palak raita is like a quiet health boost disguised inside a comforting raita. Blanched spinach is blended in a mixer grinder and stirred into thick curd with some garlic, cumin, and a hint of black pepper powder. The result is creamy, a bit spicy, and extremely full of healthiness properties. During the winter season, palak helps in fighting fatigue and maintains the iron levels, whereas curd balances the digestion. This raita does not feel raw or cooling, but it feels cooked and homely. Pair it with parathas or rice dishes when you want nourishment without turning your meal into an everyday task.

Beetroot Raita

Beetroot raita adds colour, sweetness, and winter warmth to your dining table. Lightly cooked, grated beetroot is mixed into curd with some roasted cumin and pepper, which results in a creamy raita with subtle sweetness and earthy notes. Beetroot helps blood circulation and maintains the warmth of the body, perfect for chilly days. Unlike the raw beetroot salads, this raita feels enjoyable and easy to digest. It also pairs perfectly with pulao or even simple dal-rice, making winter lunches feel more radiant, healthy, and satisfying.

(Image credit: Freepik)