1cupfresh or chilled curd(yogurt) or 300 grams curd
1/3cupfinely chopped onions
2tablespoonschopped coriander leaves(cilantro)
¼teaspoonred chilli powder
¼teaspoonblack pepper powder
½teaspoonroasted cumin powder
½teaspoonchaat masala powder
¼teaspoonblack saltor add regular salt as required
Instructions
In a small bowl take 1 cup fresh dahi (curd or yogurt).
With a wired whisk, whip till smooth.
Now add ⅓ cup finely chopped onions and 2 tablespoons chopped coriander leaves.
Add all the spice powders including salt as required. Mix very well.
Serve masala raita as a side dish with roti-sabzi or dal rice combo or pulao-biryani.
While serving you can garnish the dahi raita with some chopped coriander leaves, red chili powder, chaat masala powder and roasted cumin powder.
Notes
The addition of onions is optional.
You can add spices as per your requirements.
Use fresh homemade curd for the best taste. The curd should not be sour.
You can use mint leaves instead of coriander leaves or half-half of both.
If making for Hindu fasting days then skip adding onions. Use edible rock salt (sendha namak) instead of regular salt. And use spice powders that are used on fasting days in your family.
For a vegan version use cashew yogurt or almond yogurt.
The recipe can be scaled as per your requirements.