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Dip dressing Gluten-Free Sauce Side Dish Yogurt

Side Dish: Raita, Spiced Yogurt

May 29, 2025

Side Dish: Raita, Spiced Yogurt

GROWING UP, WE ALWAYS REQUIRED YOGURT ON THE SIDE OF OUR MEALS.

This is to help cool the fieriness of the curries on our plate. A good raita takes yogurt one step further with spices and chopped or grated veggies. My kids take turns deciding what to put in their yogurt. Try everything from grated cucumber to carrots, zucchini, or even boiled potatoes. The key is the roasted and ground cumin seeds. 

This recipe is from my book Indian for Everyone, turn to page 50 for the recipe. 

Side Dish: Raita, Spiced Yogurt

Makes: 2 cups

Ingredients

  • 2 cups plain, unsweetened yogurt
  • 1 tablespoon milk or water, plus more as needed
  • 1 teaspoon roasted cumin, ground
  • ¼ teaspoon kala namak (black salt)
  • ¼ teaspoon red chile powder or cayenne pepper
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon salt

Instructions

  1. In a large, deep mixing bowl, combine the yogurt and milk and whisk until smooth. I find a store-bought yogurt to be too thick, and like to add water or milk to thin it out a bit, so feel free to use more than the tablespoon if you like. If you are using homemade yogurt, there is no need to do this; Indians prefer thinner, tangier homemade yogurt.
  2. Add the remaining ingredients to the bowl and whisk again until well blended. 
  3. Transfer to a serving bowl and use immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days. To make this restaurant-style, I add a teaspoon of Pudina ki Chutney.

Notes

  • Make it vegan: It's hard to replicate the taste of dairy yogurt, but you can substitute plain, unsweetened soy or coconut yogurt. Just add the juice of a ½ lemon for tartness.

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Side Dish: Raita, Spiced Yogurt

Recipe by Anupy Singla, Indian As Apple Pie

Servings: 2 cups

Keywords: Indian Recipes, Yogurt, Dressing, Sauce, Dip

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins

Ingredients

Instructions

Ingredients

  • 2 cups plain, unsweetened yogurt
  • 1 tablespoon milk or water, plus more as needed
  • 1 teaspoon roasted cumin, ground
  • ¼ teaspoon kala namak (black salt)
  • ¼ teaspoon red chile powder or cayenne pepper
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon salt
  • Indian As Apple Pie tamarind chutney, for garnish

Instructions

  1. In a large, deep mixing bowl, combine the yogurt and milk and whisk until smooth. I find a store-bought yogurt to be too thick, and like to add water or milk to thin it out a bit, so feel free to use more than the tablespoon if you like. If you are using homemade yogurt, there is no need to do this; Indians prefer thinner, tangier homemade yogurt.
  2. Add the remaining ingredients to the bowl and whisk again until well blended.
  3. Transfer to a serving bowl and use immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days. To make this restaurant-style, I add a teaspoon of Indian As Apple Pie tamarind chutney.

Notes

This recipe is by Anupy Singla, Indian As Apple Pie, from page 50 of her cookbook Indian For Everyone. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!