Equipment
Ingredients
Dairy
- 240 g plain whole milk yogurt, chilled
Aromatics and Herbs
- 10 g fresh mint, leaves only
- 10 g fresh cilantro, leaves and tender stems
- 1 green chili, stem removed
Spices and Seasoning
- 2 g roasted cumin powder
- 2 g kosher salt
- 1 g black salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 40 kcal
- Protein
- 2 g
- Carbohydrates
- 3 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 321 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 129 mg
- Calcium
- 84 mg
- Iron
- 0.7 mg
- Magnesium
- 11 mg
- Phosphorus
- 63 mg
- Zinc
- 0.4 mg
- Vitamin A
- 30 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.1 mg
- Folate
- 9 mcg
- Water
- 58 g
Sources: USDA FoodData Central
Method
Using a chefs knife and cutting board, finely mince the fresh mint, cilantro, and green chili.
Place the chilled yogurt into a mixing bowl and whisk vigorously until entirely smooth and creamy, removing any lumps.
Add the minced herbs, minced chili, roasted cumin powder, kosher salt, and black salt to the whipped yogurt. Mix gently until the ingredients are evenly distributed.
Cover the mixing bowl and let the raita chill in the refrigerator at 4°C/40°F for at least 15 minutes to allow the essential oils from the herbs and spices to infuse the yogurt.
Chef's Notes
- Whisking the yogurt before adding any solid ingredients is crucial. If you try to whisk after adding the herbs, you will crush them and turn the raita an unappetizing muddy green color.
- Roasted cumin powder is vastly superior to raw cumin powder here. You can make it easily by dry-toasting cumin seeds in a pan until fragrant, then grinding them.
- Black salt, or kala namak, provides a slightly sulfurous, tangy umami note that is highly authentic to Indian chaats and raitas. If you omit it, you may need a tiny extra pinch of regular salt.
Storage
Refrigerator: 3 days — Store in an airtight container. May separate slightly; stir gently before serving.
Troubleshooting
The raita is too watery or thin
Cause: The yogurt was stirred too aggressively after adding wet herbs, or the herbs were not dried after washing
Fix: Stir in 1 to 2 tablespoons of thick, strained Greek yogurt to bind the excess moisture
Prevention: Thoroughly pat dry all herbs before chopping, and fold rather than whisk after adding to the yogurt
The raita is overly spicy
Cause: The green chili used was exceptionally hot or the seeds were left in
Fix: Add an additional 50g of plain yogurt and a pinch of sugar to temper the heat
Prevention: Taste a tiny piece of the chili before adding to gauge heat, and remove seeds for a milder flavor
Cultural Context
Raita is a foundational condiment across the Indian subcontinent, designed specifically to offer a cooling respite from fiery or heavily spiced curries and biryanis. Rooted in Ayurvedic food philosophy, the dish pairs cooling yogurt with digestive aids like cumin and mint to balance internal body heat and aid digestion.
