Vegan Raita Recipe - Indian Yogurt Sauce (2024)

FAQs

What is Indian yogurt sauce made of? ›

Raita is a popular Indian condiment made with plain yogurt that is seasoned with earthy and zingy spices, like cumin and chaat masala. The cooling elements of yogurt help balance out the heat from spices in most Indian dishes.

Raita and tzatziki share two similar base ingredients and some similar steps, but they are distinctly different. First, raita starts with dahi, a thinner salted yogurt, while tzatziki starts with thicker plain Greek yogurt. Tzatziki also has a heavy dose of lemon juice, making it decidedly more tangy than raita.

If you don't have access to traditional Indian or Greek yogurt, some alternatives include regular cow's milk yogurt, coconut yogurt, almond yogurt, soy yogurt, or goat's milk yogurt. Depending on the recipe, it is also possible to substitute other dairy products such as ricotta cheese or crème fraîche.

Add chilled water, a little at a time while mixing gently until you get the consistency you desire. Your raita should be thick and creamy. Chill the raita in the fridge for at least 1-2 hours before serving. It will stay fresh in the fridge for up to 3 days.

This type is called 'Dahi,' which uses Indian cuisine. It adds a creamy and light texture to the dishes without weighing them down. Further, it is a sourcing agent and helps tenderize the meat. We make Dahi from curdled milk.

It is simply made with just two ingredients milk and yogurt starter. The milk is boiled at 180F and later cooled or in some cultures frothed. The milk should be between 115F to 120F when you mix in the yogurt starter. After mixing the yogurt starter, cover the dahi and let it set in a warm place for 5-8 hours.

Health Benefits of Raita

This dip dons many hats at a time. The yogurt in this dish is a known probiotic. It promotes the growth of good bacteria, improves gut health and in turn, helps the digestive process. Not to mention the calcium and nutrient value of the ingredients.

'yogurt cucumber'), whereas in western regions of Nepal it is known as raito. Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Raita can be served as a dip or a side dish. In the latter case, it is easiest to view it as a salad. In India, people snack on raita between courses to cool the mouth, or they mix it first with rice before eating it with a curry.

Coconut cream, coconut milk, or silken tofu are great choices for bringing the creaminess factor, while applesauce or banana puree do well to replace yogurt in baked goods.

Can I use coconut milk instead of yogurt in curry? ›

Depends on what taste you're trying to achieve with yogurt. If it is a sour taste you want, you can use tomatoes instead of yogurt. If you are looking to make the curry mildly spicy and creamy, you may use milk/cream instead. If you like to just make the curry mild, you may use coconut milk.

In reality, while Indian yogurt isn't in an entirely different food category than off-the-shelf U.S. yogurt, it is made through a slightly different process, with the result that it is thicker and slightly more sour.

If you do not use a firmer yogurt to start, you will end up with a watery Raita. Since you used regular yogurt and actually added water, perhaps you either used fewer cucumbers, did not let yours sit in the refrigerator to blend the flavors as long as I did, or perhaps you just like it watery.

Preparation. In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed.

Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk.

Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).

What is Curry Sauce? It is a puree of sauteed and simmered masala made with onions, tomatoes, bell peppers, sometimes carrots and plenty of spices. Some times even the stalks of coriander is added. The method to make this is same everywhere but the vegetables used vary depending on the availability and season.