Cilantro Raita

Cilantro Raita

Cool yogurt blended with cilantro and spices tames the heat of spicy curries.

Total 30 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This raita blends thick yogurt with fresh cilantro, green chile, and a touch of roasted cumin for a cooling, herbaceous side. It comes together in minutes with no cooking required, making it a quick accompaniment to biryanis, kebabs, or spicy curries. Serve chilled alongside warm flatbread for a refreshing contrast.

Ingredients

  • 2 cups plain whole-milk yogurt
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 green chile pepper, seeded and minced
  • 1/2 teaspoon ground roasted cumin
  • 1/4 teaspoon chaat masala
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1/8 teaspoon ground black pepper

Method

  1. In a blender or food processor, combine the cilantro, green chile, garlic, and water. Pulse until finely chopped and nearly smooth.

  2. In a medium bowl, whisk the yogurt until smooth and creamy.

  3. Stir the cilantro mixture into the yogurt until evenly combined and pale green.

  4. Add the roasted cumin, chaat masala, salt, and black pepper, stirring well to distribute the spices.

  5. Cover and refrigerate the raita for at least 20 minutes to let the flavors meld before serving.

  6. Taste and adjust salt if needed, then serve chilled as a side to spiced dishes.

Related recipes

Rate this recipe

★ 4.4 (1)

Cilantro Raita

This raita blends thick yogurt with fresh cilantro, green chile, and a touch of roasted cumin for a cooling, herbaceous side. It comes together in minutes with no cooking required, making it a quick accompaniment to biryanis, kebabs, or spicy curries. Serve chilled alongside warm flatbread for a refreshing contrast.

30 min 16 oz 65 cal

Ingredients

  • 2 cups plain whole-milk yogurt
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 green chile pepper, seeded and minced
  • 1/2 teaspoon ground roasted cumin
  • 1/4 teaspoon chaat masala
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1/8 teaspoon ground black pepper

Method

  1. 1

    In a blender or food processor, combine the cilantro, green chile, garlic, and water. Pulse until finely chopped and nearly smooth.

  2. 2

    In a medium bowl, whisk the yogurt until smooth and creamy.

  3. 3

    Stir the cilantro mixture into the yogurt until evenly combined and pale green.

  4. 4

    Add the roasted cumin, chaat masala, salt, and black pepper, stirring well to distribute the spices.

  5. 5

    Cover and refrigerate the raita for at least 20 minutes to let the flavors meld before serving.

  6. 6

    Taste and adjust salt if needed, then serve chilled as a side to spiced dishes.