1001 Ways To Make It Raita

Face it. Raita recipes are always RIGHT. I don’t think there’s any wrong to make them.  I have not written an actual recipe. Just a list of suggestions for you to mix and match as you see fit. Think of it as an old-school Chinese restaurant menu pick one from column A, one from column B, one from column C, one from column D and so on.

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Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Raita is a seasoned yogurt with an endless possibility of combinations. I welcome you to go wild with your favorites.


  • 2 cup Greek yogurt
  • One cup of:Tomatoes, diced
  • Granny Smith apples, diced
  • Cucumber, peeled and diced, degorged
  • Mango, peeled and diced
  • Peach, peeled and diced
  • Beets, peeled, cooked and diced
  • 2 Tablespoons or more to taste of chopped herbsMint
  • Cilantro
  • Vietnamese mint
  • Italian flat parsley
  • 1/4 cup or more to taste of diced
  • Scallions
  • Chives
  • Red onions
  • Vidalia onions
  • 1/2 teaspoon or more to taste of gratedLime zest
  • Lemon zest
  • Orange zest
  • Toast in a dry frying pan and add your choice of1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • Finally addSea salt
  • Freshly ground black pepper


  1. In a medium bowl, mix together ingredients and serve.
Total time:
Yield: 6 servings


I don’t like to add actual curry powder to raita since I prefer it provide relief for the curry. If I were making a piece of fish and serving raita on the side, I would consider adding some garam masala to it.