Rajal's Raita
This recipe for a really good traditional Indian raita comes originally from my friend Rajal. The recipe makes over 2 cups worth which Rajal recommends for about 8-10 adults; however, some Indians like myself usually have at least one cup full of raita or plain yogurt with an Indian meal. The yogurt recommended by Rajal is full-fat plain yogurt, as described in the recipe. However, the quantity of water you add significantly depends on the brand and consistency of yogurt you buy. I've made the recipe with 2 different brands (Maple Hill Creamery and Wallaby) as well as homemade. All 3 times, I only added ¼ cup water because it would have thinned the recipe too much if I added more, but this is entirely personal preference. I've specified that in the recipe below. Enjoy!
Cuisine: Indian
  • ¾ teaspoon ground cumin
  • ¾ teaspoon mild red chili powder, like Kashmiri chili powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon black salt (see blog post)
  • ½ tsp kosher salt
  • 2 cups whole-milk full fat plain yogurt (I did the recipe with 3 cups yogurt for the full amount of spices/salts)
  • 1 C Water (start with only ¼ cup)
  • 1 small tomato, deseeded and finely diced
  • ½ medium-sized carrot, grated
  • 2 tablespoons finely chopped cilantro (and a little extra for garnish)
  • ⅓ cup finely chopped red onion
  1. In a small bowl, combine cumin, chili powder, black pepper, black salt & salt. Use fingers to mix well, breaking up any lumps in the spice mix.
  2. Whisk yogurt in a medium mixing bowl until you have a smooth consistency.
  3. Add water (add ¼ cup at a time to get desired consistency) and whisk again until completely incorporated.
  4. Add spice mix to yogurt and whisk well. Add tomato, carrot, cilantro, and red onion. Mix well.
  5. Optionally, dust with additional chili powder and/or cumin powder to give a pretty presentation (also cilantro).
© Shefaly Ravula/ Shef’s Kitchen
Recipe by Shef's Kitchen at http://shefskitchen.com/2015/10/24/rajals-raita/