Indian Yogurt Sauce
How to Make Raita – With this one easy Raita recipe, you can make two different versions of a cool and tangy Indian yogurt sauce (smooth or chunky) that’s perfect to pair with your favorite Indian dishes!
Why We Love Indian Yogurt Sauce
Raita is an Indian yogurt-based condiment served with all sorts of popular dishes. It can be served as a side dish with spicy Indian dishes and curries to help cool them down, mixed into Pulao and Biryani rice dishes to offer creamy texture, or used as a dipping sauce for Indian street foods such as Tandoori Chicken Tikka Skewers, Vegetable Pakora and Chicken Pakora.
Indian Yogurt Sauce recipes, like salsa or other popular dipping sauces, come in many variations… There are thin, watery types of Raitas that can be tangy or slightly sweet. There are chunky versions of yogurt sauce. They are even scoopable variations with a thick consistency. Today, we’re sharing one base recipe and two variations: You can purée everything together in a food processor for a smooth, thick dip version or mix the ingredients in a bowl for a thinner, chunky version.
Both of these methods can be slightly sweetened with a small amount of sugar. Taste the finished version before adding sugar to determine if it is needed. Also, both of these methods can be made slightly more decadent by the addition of olive oil. The oil is not necessary, but it does balance the tartness of the yogurt.
Either way, you’re going to love this delicious Indian yogurt sauce!
Ingredients You Need
- Plain yogurt – plain Greek yogurt, whole milk yogurt or 2% fat
- Cucumber – diced (optional, but highly recommended)
- Onion – diced
- Lemon juice – fresh
- Cilantro – chopped (coriander leaves)
- Salt – a pinch
- Ground cumin powder – smoky, earthy
- Olive oil – or other high-quality neutral-tasting oil, like avocado oil (oil is optional)
- Sugar – balances the tart and rich flavors
How to Make Indian Yogurt Sauce
Set out a large food processor. Add the yogurt, fresh produce, and spices to the food processor.
Purée until very smooth. Then open the lid and slowly drizzle olive oil into the Raita to emulsify and create a silkier texture.
Once the Indian yogurt dip is smooth, turn off the food processor.
Chill until ready to serve.
Get the Complete Printable Indian Yogurt Sauce (Raita Recipe) + Video Below. Enjoy!
Want to make a chunky version?
How to Make Chunky Raita
Set out a medium mixing bowl. Add the yogurt, lime juice, salt, and ground cumin.
Mix with a spoon. Then stir in finely diced cucumber, onion, and cilantro. Add oil or sugar if desired. (For chunky cucumber raita, you may want to add an extra, ¼ cup of yogurt.)
Chill until ready to serve.
Serving Suggestions
Both chunky and smooth Raita sauces are perfect for serving alongside your favorite Indian cuisine-inspired dishes!
Pair the tangy Indian yogurt sauce with some homemade Paratha, Roti, or Naan, and serve with any of these classic dishes:
- Indian Grilled Chicken
- Lamb Tikka Masala
- Authentic Paneer Tikka Masala
- Authentic Saag Paneer
- Instant Pot Butter Chicken
- Mung Daal (Moong Dal)
Make it a complete meal and bring some other delicious sides to the table! We love to serve Indian dishes such as fluffy Basmati Rice, Kachumber Salad (Indian Salad), and Green Chutney Salad.
Frequently Asked Questions
Although they are both yogurt-based sauces, Raita and Tzatziki use different fresh herbs, which gives them entirely different flavors… Tzatziki is made with chopped fresh dill, while this classic Raita sauce recipe uses fresh cilantro.
Raita sauce is an Indian sauce made with yogurt and cooked or raw vegetables like cucumber and often with some herbs, too!
Red onion raita, mint raita, and mango or pineapple raita are all popular condiments that can be made with a single ingredient… Additional onion slices, fresh mint leaves, or fresh diced pineapple. Boondi raita is made by adding boondi balls, fried flour balls, to the sauce.
Yes, it is a rather healthy sauce. While there is a good bit of fat, there is also a lot of protein and vitamins in Greek yogurt. Plus, you are getting the nutrients of fresh raw cilantro and cucumber!
Store the sauce in a sealed container and keep it in the fridge for up to 4 days.
Looking for More Scrumptious Sauce Recipes? Be Sure to Try:
- Cheese Sauce for Broccoli
- Homemade Yum Yum Sauce
- Magic Aioli Sauce
- Creamy Chimichurri Sauce
- Easy Remoulade Sauce
- Poblano Sauce
- Peri Peri Sauce
Indian Yogurt Sauce Recipe
Ingredients
- 1+ cup plain Greek yogurt
- ½ cup diced cucumber optional
- ¼ cup diced onion
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 3 tablespoons olive oil optional
- ½ teaspoon granulated sugar optional
Instructions
Smooth Pureed Raita –
- Set out a large food processor. Combine the yogurt, fresh produce, and spices to the food processor. Purée until very smooth.
- Then open the lid and slowly drizzle olive oil into the Raita to emulsify and create a silkier texture.
- Once smooth, turn off the food processor. Chill until ready to serve.
For Chunky Raita –
- Set out a medium mixing bowl. Combine the yogurt, lime juice, salt, and ground cumin. Mix with a spoon.
- Then stir in finely diced cucumber, onion, and cilantro. Add oil or sugar if desired. (For chunky raita, you may want to add an extra, ¼ cup of yogurt.)
- Chill until ready to serve.