Food Recipes Appetizers Dips & Spreads Raita Be the first to rate & review! Our take on the popular Indian condiment is the perfect creamy dip for naan. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on January 16, 2024 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Total Time: 15 mins Yield: 6 servings Raita is a popular Indian side dish and condiment made of creamy yogurt topped with panch phoron, a spice mixture known as Indian five-spice, which is made from a variety of seeds such as fenugreek and nigella. For this raita recipe, using gradual heat to toast the spices helps the seeds bloom in flavor without becoming bitter. Creamy yogurt gets brightness from the lime juice and a sharp bite from the fresh garlic. There’s refreshing cucumber in every bite as well. The toasted spice mixture on top adds a nice complexity and depth to this side dish. Serve this raita as a dip with naan or to accompany full meals like a Chicken Biryani or a Chicken Curry. Frequently asked questions How is raita different from tzatziki? Though both raita and tzatziki are yogurt-based sauces that feature cucumbers, the flavors are different. Raita is a dish that’s commonly found in Indian cuisine and is made with spices such as garam masala, panch phoron, curry leaves, cumin, and coriander. Tzatziki, on the other hand, is found in countries in southeastern Europe and the Middle East including Greece and Turkey. It’s made with strained yogurt, cucumbers, garlic, lemon and lime, and fresh dill. Notes from the Food & Wine Test Kitchen Slowly bringing your spices up over heat allows for a more gradual toasting process and helps to prevent the seeds from getting bitter. Find panch phoron, also called Indian five-spice, at most Indian groceries or online at nyspiceshop.com. Fresh curry leaves, a citrusy herb used in Indian cooking, are available at most Indian grocery stores or online at angkorfood.com. Make ahead Combine ingredients in step 1 up to one day in advance; cover and store in an airtight container in the refrigerator. Before serving, heat the oil; add the panch phoron, curry leaves, and salt; and pour the mixture over the raita. Ingredients 2 cups plain whole-milk yogurt 1 English cucumber, finely chopped (about 1 1/2 cups) 1/2 cup red onion, finely chopped 2 tablespoons chopped fresh mint 1 tablespoon fresh lime juice (from 1 lime) 2 garlic cloves, grated 1 teaspoon kosher salt, divided 2 tablespoons panch phoron (such as Pure Indian Foods) 1 tablespoon vegetable oil 12 fresh curry leaves Directions Stir together yogurt, cucumber, onion, mint, lime juice, garlic, and 1/2 teaspoon salt in a medium bowl. Spoon raita into a serving bowl; set aside. Combine panch phoron, oil, curry leaves, and remaining 1/2 teaspoon salt in a small skillet over medium; cook, stirring constantly, until seeds begin to pop, about 1 minute and 30 seconds. Pour spice mixture over raita, and serve. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print