Indian RAITA Dip

Indian RAITA Dip

Difficulty Chef hatChef hatChef hatChef hatChef hateasy | Preparation time Time left 15 min | Servings Bell covering hot dish 2

 

RAITA is a common name for a fresh, yogurt-based dips originating from India. It is usually eaten as a side dish or complement to the main course dipping one of the traditional Indian breads – chapati, naan, paratha…in it.

Indian Raita Dip is one of those things you can make in literally few minutes and it will go perfectly as a snack or as a side dish to any meat meal.

Besides the traditional raita dip with cucumber (that, btw, reminds a lot to the Greek tzatziki), there are many other variations – the main ingredient is unsweetened yogurt and what goes inside is different combinations of fruit, vegetables and condiments.

This recipe involves pomegranate, cumin seeds and mango powder and, even though it might not sound like these ingredients are quite matching, the final product will surprise you.

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Ingredients

1 pomegranate
1 teaspoon of cumin seeds
500 ml of natural (unsweetened) yogurt (Greek style)
1/2 teaspoon of salt
1/2 teaspoon of sugar
few fresh mint leaves – chopped
1/2 teaspoon of mango powder

Steps

1. Extract pomegranate seeds *

2. Toast the cumin seeds on a frying pan or a skillet over medium heat (without adding any oil) for few minutes. Shake the pan or move the seeds with a spatula in order to toast them evenly. Once they change the color to the darker shade – it´s done!

3. Once the seeds are toasted crush them with a mortar and pestle (or using a spice or coffee grinder)*

4. Mix in a soup size bowl: yogurt, crushed cumin seeds, salt, sugar, chopped mint leaves, pomegranate seeds – mix all well until all the ingredients are incorporated well

5. For decoration – sprinkle it with some mango powder (in case you don´t have it some sweet paprika powder will also do) and fresh mint leaves.

indian raita dip
Raita dip with Chapati Bread

Tips

* To easily extract the pomegranate seeds – cut the fruit in half and then in quarters and gently push the seeds out with your thumbs. Do it carefully so you avoid spilling the pomegranate juice.

* To easily crush the cumin seeds in case you don´t have a mortar and pestle you can use spice or coffee grinder; you can crush them using the bottom of some heavy pot; you can place the seeds in a plastic bag and crush them using a hammer or some other heavy tool. Also, if you prefer, you can use cumin seeds as they are without crushing them.

* In case you don´t have mango powder for decoration of your dip, you can use sweet red paprika powder or a pinch of curcuma.

* Raita dip goes perfectly with a traditional Indian Flatbread – Chapati – which you can also make by yourself without too much husle.

Indian Raita Dip and Chapati Bread could be a great start if you want to begin your Indian cuisine journey and try yourself in preparing some of delicious Indian meals.

Also, something that we really like to combine with raita dip&chapati is the Indian version of omelette – Spicy Masala Omelette. This trio is just fantastic for those Sunday breakfasts when you feel like experimenting in your kitchen while imagining yourself at some far away destination.

Give it a try! And, who knows, maybe these exotic aromas inspire you to start planning your next trip!

 

  • What is YOUR favorite Indian Food? Let us know in the comments below.

  • Did you make this recipe?

  • Tag @tango_and_rakija on Instagram and hashtag it #tangoandrakija

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