jeera raita | roasted cumin raita

Jeera raita recipe with step by step photos – simple yet delicious raita made with roasted crushed cumin.

This jeera raita recipe is simplicity at its best. Made with a few minimal ingredients, the flavors of cumin shine through in this recipe.

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jeera raita recipe, cumin raita

Cumin has got many healthy benefits. E.g. It is good for digestion, boosts immunity and also good for skin. Its added in many Indian recipes.

You can serve this cumin raita as a dip with snacks or even serve with any veg pulao or veg biryani. You can also make this raita to go along with some dal-roti or sabzi-roti. for a dairy free alternative, use cashew or almond yogurt.

Stepwise cumin raita or jeera raita

1. Heat a pan. Keep the flame on low and then add 1 teaspoon cumin seeds.

making jeera raita recipe

2. Stir and roast the cumin seeds, till they become aromatic and crisp. You can brown them lightly but do not over do.

making jeera raita recipe

3. Then take the roasted cumin seeds in a mortar.

making jeera raita recipe

4. With a pestle crush the cumin to a coarse powder.

making jeera raita recipe

5. In a small bowl take 1 cup chilled fresh curd or yogurt.

making jeera raita recipe

6. with a wired whisk, whip till smooth.

making jeera raita recipe

7. Now add the crushed cumin seeds powder to the beaten yogurt.

making jeera raita recipe

7. Next add ¼ teaspoon red chilli powder, ¼ teaspoon black salt and 1 teaspoon chopped mint leaves. Also add regular salt as per taste. If you do not have black salt, then skip it. you can also use coriander leaves instead of mint leaves.

making jeera raita recipe

8. Mix well.

making jeera raita recipe

9. Serve jeera raita as an accompaniment with any Indian meal or as a dip with snack or starters. You can also chill the raita and then serve later.

jeera raita recipe
If you are looking for more Raita recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Jeera Raita

5 from 1 vote
Simple yet delicious curd raita with the flavors of roasted cumin.
jeera raita recipe, cumin raita recipe
Author:Dassana Amit
Prep Time:10 mins
Total Time:10 mins
Course:side dish
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

Ingredients

  • 1 teaspoon cumin seeds
  • 1 cup chilled fresh curd (yogurt) or 200 grams curd
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon black salt
  • regular salt or rock salt as required
  • 1 teaspoon chopped mint leaves or 5 to 6 small to medium mint leaves, chopped (you can also use coriander leaves instead of mint leaves)

Instructions

  • Heat a pan. Keep the flame on low and then add 1 teaspoon cumin seeds.
  • Stir and roast the cumin seeds, till they become aromatic and crisp. You can brown them lightly but do not over do.
  • Then take the roasted cumin seeds in a mortar.
  • With a pestle crush the cumin to a coarse powder.
  • In a small bowl take 1 cup chilled fresh curd or yogurt. With a wired whisk, whip till smooth.
  • Now add the crushed cumin seeds powder to the beaten yogurt.
  • Next add 1/4 teaspoon red chilli powder, 1/4 teaspoon black salt and 1 teaspoon chopped mint leaves. Also add regular salt as per taste. If you do not have black salt, then skip it.
  • Mix well.
  • Serve jeera raita as an accompaniment with any indian meal or as a dip with snack or starters. You can also chill the raita and then serve later.

Notes

- recipe can be doubled or tripled.
- red chili powder can be added more as per your taste requirements.
- instead of curd, cashew or almond yogurt can be used.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.