Apr 28, 2026
Grated or boiled beetroot gives this raita its vibrant colour and earthy sweetness. It’s visually striking on the plate and adds a subtle flavour that pairs well with simple dals and rotis.
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Tiny fried gram flour pearls are soaked in chilled yogurt, softening slightly while still keeping some texture. Seasoned with roasted cumin powder and a pinch of chaat masala, it pairs perfectly with biryani and pulao.
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A Maharashtrian-style raita made with freshly grated carrots, yogurt, and a light tempering of mustard seeds and curry leaves. It has a nice crunch, a hint of sweetness, and works beautifully as a cooling side with everyday meals.
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Made with grated or finely chopped cucumber mixed into yogurt, this is one of the most hydrating raitas. A touch of salt, cumin, and sometimes mint makes it incredibly refreshing in peak summer heat.
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Cooked and cooled bottle gourd is mixed into yogurt for a soft, mild, and soothing raita. Lightly spiced, it’s easy to digest and perfect for simple, comforting summer lunches.
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Fresh mint leaves are blended or finely chopped into yogurt, creating a cooling and aromatic side. It’s especially great with grilled dishes, kebabs, or anything slightly spicy.
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A quick mix of chopped onions and tomatoes folded into yogurt, sometimes with green chillies. It has a crunchy texture and fresh taste, making it a go to for everyday meals.
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Juicy pineapple chunks add a sweet tangy contrast to creamy yogurt. Often lightly spiced, this raita balances spicy curries and adds a tropical twist to the meal.
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Cold soups for the scorching Indian summer