Refreshing Pakistani Raita Recipe: A Cool and Creamy Delight


  • 2 cups plain yogurt
  • 1 medium cucumber, grated
  • 1 medium carrot, grated
  • 2 tablespoons fresh mint leaves, chopped
  • 1 teaspoon cumin seeds, roasted and crushed
  • 1/2 teaspoon red chili powder
  • Salt to taste

For Tempering:

  • 1 tablespoon oil or ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 2-3 curry leaves



  • In a mixing bowl, whisk the yogurt until smooth and creamy. If the yogurt is too thick, you can add a little water to achieve the desired consistency.
  • Add the grated cucumber and carrot to the yogurt. Mix well to combine.
  • Sprinkle the roasted and crushed cumin seeds, red chili powder, and chopped mint leaves over the yogurt mixture. Add salt according to your taste preference.
  • Stir all the ingredients together until well incorporated. Your raita base is ready!

For Tempering:

  • Heat oil or ghee in a small pan over medium heat.
  • Add mustard seeds and cumin seeds. Let them splutter.
  • Add a pinch of asafoetida (hing) and curry leaves. Sauté for a few seconds until fragrant.
  • Pour this tempering over the raita mixture and give it a gentle stir.

Chill and Serve:

  • Refrigerate the raita for at least 30 minutes before serving. This allows the flavors to meld together.
  • Serve the Pakistani raita as a refreshing side dish with biryani, pulao, or any spicy curry.
  • Garnish with extra mint leaves and a sprinkle of roasted cumin seeds if desired.

Enjoy the Coolness and Flavor:

Pakistani raita is the perfect accompaniment to balance the richness of spicy dishes. Its cool, creamy, and tangy flavors combined with the crunch of grated vegetables make it a delightful addition to your meal. Whether it’s a hot summer day or a festive occasion, this raita is sure to please your taste buds and provide a refreshing contrast to the flavors of Pakistani cuisine.

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