Best 3 Corn Raita Recipes

CORN RAITA

Steps:

• In a serving bowl put the yogurt, sour cream,corn, water and salt to taste.
• Add a little more water if the yogurt mixture is still too thick.
• Stir until smooth.
• In a small frying pan put the oil, mustard seeds, and cumin seeds.
• Heat over high heat until the mustard seeds have popped for about 10 seconds.
• Stir in the minced green chili pieces and cook until they soften.
• Remove from heat and stir in the hing and curry leaves. If desired, you can also add the corn here at the end rather than putting it in the yogurt right away.
• Pour the seasonings into the yogurt and stir to blend.
• Garnish with cilantro.
• I like to let this sit about 30-60 minutes before serving so that the flavors can marry before serving.

TOMATO-MINT RAITA

Steps:

• Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
• Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

RAITA

Steps:

• In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
• Add cucumbers and tomatoes; toss and chill before serving.