Our easy-to-make Raita sauce is a delightfully delicious Indian yogurt sauce. This traditional Indian condiment has many uses and is guaranteed to become a family favorite.
This is the best Raita recipe you’ll ever make. Made with simple ingredients, our classic Indian yogurt sauce is the perfect complement to your favorite Indian meal.
I love to serve it with tandoori chicken, chicken tikka masala, spicy curries, beef kofta Kabobs, and our homemade Naan Bread.
But it’s not just for Indian cuisine; it can also be served with spicy Greek and Middle Eastern dishes.
This refreshing Indian sauce not only balances the spicy flavors of your favorite dishes, but our Raita sauce is also the perfect palate cleanser.
If you love creamy, delicious homemade sauces, make sure to try our Tzatziki sauce and Dill Yogurt sauce recipes.
Ingredients to make Raita Sauce
Let’s start by gathering the ingredients we need to make our easy Raita Sauce recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use regular yogurt to make Raita sauce?
While this recipe is typically made with whole milk plain yogurt, you can use plain Greek yogurt. The thicker Greek yogurt will need to be slightly thinned out with water. Use 2 tablespoon of water for every cup of Greek yogurt. Whisk to mix the water fully into the yogurt.
You can also use sour cream to make the recipe, but it may need a little more lemon juice to achieve the yogurt’s tang.
You can also use creme fraiche or vegan yogurt to make this dish.
How to make Raita Sauce
In a small bowl, add the yogurt, cucumber, red onion, lemon juice, cumin powder, coriander, chopped mint leaves, chopped fresh cilantro, table salt, and black pepper.
*You can use regular cucumbers or English cucumbers to make the recipe.
*For a spicier version, add finely minced serrano chilies or a little bit of cayenne pepper to the mixture.
Whisk to blend the ingredients until smooth and creamy.
The cooling effect of our raita sauce makes every bite of your favorite spicy Indian dishes even more delicious. It can also be served as a dip with naan bread, pita bread, vegetables, or crackers.
Leftovers should be stored refrigerated in an airtight container for 3-4 days. They can be frozen, but it’s not recommended as it may break down and separate when thawed.
Recipe FAQ’s
It’s a traditional Indian condiment made from yogurt, cucumber (and sometimes other vegetables or fruits), herbs, and spices. It’s served as a sauce to complement spicy dishes like biryani, curry, or kebabs.
Both sauces are very similar. Raita is made with a base of regular yogurt, while tzatziki is made using Greek yogurt.
Raita has additional seasonings and is generally thinner in consistency, while tzatziki has a thicker dip-like texture with a milder flavor.
Tomato, grated carrot, grated beetroot, and radish can be added to the mixture. For a sweet twist, you can also add fruits like pomegranate seeds, pineapple, or grated apple.
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Best Raita Sauce Recipe
Ingredients
- ¾ cup whole milk plain yogurt
- ½ cup cucumber peeled, seeded and grated
- 1 tablespoon red onion fine dice
- 2 teaspoon lemon or lime juice
- ½ teaspoon cumin
- ½ teaspoon coriander
- 2 tablespoon fresh mint finely chopped
- 2 tablespoon fresh cilantro finely chopped
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper
- serrano pepper -optional for heat
- garnish with fresh herbs
Instructions
- Place all ingredients in a bowl and stir.
- Refrigerate until ready to serve
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