As the temperatures rise during summer, we all crave for refreshing and cooling foods that can beat the heat. Raita, a traditional Indian side dish made with yoghurt, is the perfect accompaniment to any meal during summers. It not only cools down the body but also aids in digestion. Raita is incredibly versatile, and there are endless variations of this dish that you can make by adding different ingredients. In this blog, we will explore 5 different ways to make summer special raita that are not only easy to prepare but also delicious and healthy.

What is Raita ?

Raita is a traditional Indian side dish made with yogurt and a variety of other ingredients such as vegetables, fruits, and spices. It is typically served chilled and is often used as a cooling accompaniment to spicy main dishes. Raita is popular throughout India and can vary greatly in taste and texture depending on the region and ingredients used. It is a great source of probiotics and can aid in digestion, making it a healthy addition to any meal.

Quick and easy raita using a vegetable chopper 

Making raita using a vegetable chopper is a quick and easy way to prepare this delicious side dish. Begin by finely chopping one small onion, one small tomato, and one small cucumber using a vegetable chopper. Add the chopped vegetables to a bowl of plain yogurt and mix well. Next, add salt to taste, 1/2 teaspoon of roasted cumin powder, and 1/2 teaspoon of red chili powder. Mix everything together until well combined. Finally, garnish the raita with some chopped coriander leaves for added freshness and flavor. This raita is not only easy to prepare but also healthy and delicious. Serve it chilled as a side dish to your favorite main course and enjoy!

Benefits of having raita with a meal 

Eating raita as a side dish with meals has several benefits. Here are some of the key benefits:

Aids Digestion: Raita is made with yogurt, which is a natural probiotic that helps in digestion. The presence of healthy bacteria in yogurt helps in breaking down the food and absorbing nutrients better.

Cools down the body: Raita is a cooling accompaniment that helps to bring down the body temperature, especially during hot summer months. This is because yogurt has a cooling effect on the body.

Balances Spice: Indian cuisine is known for its use of spices. Raita helps to balance out the spiciness of the main dish and adds a refreshing and cooling element to the meal.

Good Source of Nutrients: Raita is typically made with vegetables such as cucumber, onion, and tomato, which are rich in vitamins and minerals. These nutrients help in maintaining overall health.

Lowers the Glycemic Index: The presence of yogurt in raita helps in reducing the glycemic index of the meal, which is beneficial for people with diabetes.

Overall, adding raita to your meals is a healthy and tasty way to improve digestion, balance out the spiciness, and add nutrients to your diet.

How to make Raita in 5 different ways 

Beetroot raita

For the beetroot raita, add cubed quartered beetroot with the blade attachment into the master chopper. Chop them up finely. Attach the whipping blade and add curd, whip it till loose and then attach the blade once again and chop up peeled coconut with it.  *

Add black salt and sugar and give it a final churn. Prepare the tadka by melting the ghee in Select frypan. Saute mustard seeds, chopped ginger, curry leaves and green chillies into it. Fry this and add it onto the raita before serving.  

Burani raita

For the burani raita, put on the mandolin slicer attachment on the chopper and slice an onion that has been halved. Put on the whipping blade, add curd, fried garlic, black salt, caster sugar, roasted cumin, chopped green chillies and red chilli powder.   

Whip the raita till everything is properly mixed and serve it in a bowl. Top it off with some more fried garlic and red chilli powder. 

Chilli pineapple raita 

For chilli pineapple raita add some cubed pineapple into the chopper and chop it finely with the blade attachment. Attach the whisk and add the curd, chilli flakes, black salt and caster sugar. Whip it up. You can even store this raita with the plastic lid you get along with it.  

Cucumber and cumin raita

For cucumber and cumin, add the curd with the whisk attachment, with some black salt and caster sugar. Put on the grater and grate a peeled cucumber into the mixer. Mix it all together with the whisk and serve with some roasted cumin powder on top. 

Spinach and ginger raita

For spinach and ginger raita, add blanched spinach into the mixer, along with the peeled ginger. Chop them finely using the blade attachment. Replace it with the whisk attachment and add curd, with black salt, sugar and roasted cumin. Serve it with some more chopped ginger on top. 

More Delicous Recipe:

1.Rava Ladoo

2. Seviyan Payasam

3. Bedmi Puri

Expert Tips

1. Make sure that you chop vegetables finely before adding the curd with the whisk.
2. The salt and sugar ratios in every recipe depend on the major ingredient used.
3. Do not add too many ingredients in the raita as they can be difficult to whip.

Recipe Card

5 Types Of Raita Using A Vegetable Chopper | Easy Quick And Speedy Hack To Make Raita

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Category

Side dish

Servings

2

Prep Time

5 minutes

Cook Time

5 minutes

Calories

70

Make different kinds of raita using simple-to-use chopper by Meyer!

Author:

Arjun

Ingredients

• Beetroot Pachadi:-
• Beet root: 1 
• Curd: 1 cup
• Peeled coconut: ½ cup
• Black salt: 1 tsp
• caster sugar: 1 tsp
• Ghee: 1 tsp
• Mustard seeds: 1 tsp
• Chopped ginger: 1 knot 
• Curry leaves: handful
• Chopped green chilli: 1 

• Burani Raita:-

• Halved onion: 1 
• Curd: 1 cup
• Fried garlic: 1 tbsp
• Black salt: 1 tsp
• Sugar: 1 tsp
• Roasted cumins: 1 tsp
• Chopped green chilli: 1 
• Red chilli powder: 1 tsp

• Chilli and Pineapple Raita:-

• Pineapple cubes: ½ pineapple 
• Curd: 1 cup
• Chilli flakes: 1 tsp
• Black salt: 1 tsp
• Caster sugar: 1 tbsp

• Cucumber and cumin raita:-

• Curd: 1 cup
• Black salt: 1 tsp
• Caster sugar: 1 tbsp
• Peeled cucumber: 1 
• Roasted jeera: for garnish 

• Spinach and ginger raita:-

• Blanched spinach: ½ cup
• Ginger: 1 knot 
• Curd: 1 cup
• Black salt: 1 tsp
• Sugar: 1 tsp
• Roasted cumin: 1 tbs

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Directions

1. For the beetroot raita, add cubed quartered beetroot with the blade attachment into the master chopper. Chop them up finely. Attach the whipping blade and add curd, whip it till loose and then attach the blade once again and chop up peeled coconut with it.

2. Add black salt and sugar and give it a final churn. Prepare the tadka by melting the ghee in a select frypan. Saute mustard seeds, chopped ginger, curry leaves and green chillies into it. Fry this and add it onto the raita before serving.
3. For the burani raita, put on the mandolin slicer attachment on the chopper and slice an onion that has been halved. Put on the whipping blade, add curd, fried garlic, black salt, caster sugar, roasted cumin, chopped green chillies and red chilli powder.
4. Whip the raita till everything is properly mixed and serve it in a bowl. Top it off with some more fried garlic and red chilli powder.
5. For chilli pineapple raita add some cubed pineapple into the chopper and chop it finely with the blade attachment. Attach the whisk and add the curd, chilli flakes, black salt and caster sugar. Whip it up. You can even store this raita with the plastic lid you get along with it.
6. For cucumber and cumin, add the curd with the whisk attachment, with some black salt and caster sugar. Put on the grater and grate a peeled cucumber into the mixer. Mix it all together with the whisk and serve with some roasted cumin powder on top.

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