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Easy Indian Raita Recipes - Cucumber, Beetroot, and Boondi Raitia

Enjoy homemade Indian raita with your next meal using this cucumber raita, beetroot raita, and boondi raita recipes!
Course Side Dish
Cuisine Indian
Keyword Beetroot Raita, Boondi Raita, Cucumber Raitia, Indian Raita
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 Serves
Calories 184kcal

Ingredients

Ingredients for Cucumber Raita

  • 1 cup Plain yogurt
  • ⅛ cup Red onion finely chopped
  • ¼ cup Cucumber finely chopped
  • 1 tsp Salt
  • 1 tsp Green chilie chopped
  • ½ tsp Cumin powder
  • 1 tsp Coriander leaves chopped
  • ¼ cup Water

Ingredients for Beetroot Raita

  • 1 cup Plain yogurt
  • ⅛ cup Beetroot finely grated
  • 1 tsp Salt
  • 1 tsp Green chilies chopped
  • ½ tsp Red pepper flakes
  • ¼ cup Water

Ingredients for Boondi Raita

  • 1 cup Plain yogurt
  • ¼ cup Boondi
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Cumin powder
  • 1 tsp Coriander leaves chopped
  • ¼ cup Water

Ingredients for tempering of Beetroot Raita

  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • 4-5 Curry leaves
  • A pinch Hing

Instructions

How to Make Cucumber Raita

  • In a small bowl, mix together the yogurt, cucumber, red onion, green chile, coriander leaves, ground cumin, and salt.
  • Cover the bowl and refrigerate for 5 to 10 minutes before serving to chill.

How to Make Beetroot Raita

  • In a small bowl, whisk together the plain yogurt, shredded beet, salt, green chile, red pepper flakes, and water.
  • Cover loosely and refrigerate for 5 to 10 minutes.
  • While the beetroot raita is cooling, in a small skillet, over medium heat, add the ghee, mustard seeds, curry leaves, and asafoetida. Stir together for 1 to 2 minutes until the mustard seeds crackle.
  • Remove the beetroot raita from the refrigerator and stir in the tempering ghee you just made before serving.

How to Make Boondi Raita

  • In a small bowl, combine the plain yogurt, boondi, salt, black pepper, cumin powder, coriander leaves, and water. Stir to combine well.
  • Cover loosely and refrigerate for 5 to 10 minutes to chill before serving cold.

Notes

Store raita covered in an airtight container for up to 3 days in the refrigerator.

Nutrition

Calories: 184kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 2476mg | Potassium: 464mg | Fiber: 1g | Sugar: 13g | Vitamin A: 423IU | Vitamin C: 30mg | Calcium: 325mg | Iron: 1mg