A cooling, herb-forward side dish that pairs beautifully with spicy curries, biryanis, or parathas.
🧂 Ingredients (Serves 2–3):
1 cup curd (yogurt) – fresh and whisked
2 tbsp fresh coriander leaves, finely chopped
1–2 green chillies, finely chopped (optional)
1/4 tsp roasted cumin powder
Salt to taste
A pinch of black salt (optional)
2–3 tbsp water (to adjust consistency)
Optional Tempering (for extra flavor):
1 tsp ghee or oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
A few curry leaves
👩🍳 Instructions:
Step 1: Prepare the Base
In a bowl, whisk the curd until smooth.
Add chopped coriander, green chillies, roasted cumin powder, salt, and black salt (if using).
Add water to adjust the consistency (thicker for a dip, thinner for a pourable raita). Mix well.
Step 2: Optional Tempering
Heat ghee/oil in a small pan.
Add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
Pour this tempering over the raita for a flavorful twist.
🍽️ Serving Suggestions:
With biryani, parathas, dal rice, or stuffed rotis
Use as a dip for kebabs or as a cooling side to spicy snacks
🌿 Welza Tip:
Use Welza Whole Cumin, dry-roasted and ground, for a deeply smoky cumin punch. For variation, stir in a spoon of grated cucumber or crushed roasted peanuts!
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