Vegan Raita Recipe - Indian Yogurt Sauce (2024)

FAQs

What is Indian yogurt sauce made of? ›

This popular Indian yogurt dip is made by combining freshly chopped cucumber (without seeds), cilantro and/or mint, yogurt (dahi), salt, and mild spices like roasted cumin, salt, and chaat masala. In Hindi, cucumber is called 'kheera', so this raita is also known as Kheera Raita or Kheere ka Raita.

Raita is a side dish from India while tzatziki is a Greek sauce. Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt.

Raita is a condiment/side dish typically made of yogurt plus some combination of vegetables, spices, and if it's a fancy occasion, teeny fritters made of chickpea flour called boondi. I can't imagine an Indian meal without raita. It's what I eat when I need to come up for air in the midst of all those sabzis and dals.

Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).

Tzatziki, though traditionally made with strained sheep's or goat's milk yogurt, often has thick Greek yogurt as a base, per The Mediterranean Dish. On the other hand, raita uses regular yogurt or dahi (also known as Indian yogurt or curd) — depending on the recipe – as the vehicle for aromatic vegetables and spices.

Indian yogurt is typically made from cow's milk or a combination of cow and buffalo milk. It is thicker and creamier than Greek yogurt. Traditional Indian yogurts usually involve a long fermentation process that results in an intense tangy flavor.

Raita is a side dish from Indian Cuisine, made with yogurt, spices, herbs, vegetables and sometimes even with fruits. It is an integral part of Indian meal menus. Call it what you like – raita, pachadi, curd dip, or the Indian cousin of Greek tzatziki, this yogurt condiment is healthy and adaptable.

Traditionally speaking, no, tzatziki isn't vegan-friendly as it has historically been made with dairy yoghurt, however, it's just as simple to make a plant-based version with all the same flavours and textures.

Raita Should Be Thin

Unlike the thick yogurt-based dip that a raita is often thought to be, an Indian raita is more liquidy. It's made with fresh yogurt or curd that hasn't rested in the refrigerator for too long, or that hasn't been strained like Greek yogurt.

Natural yogurt is a perfect substitution for Indian style Dahi. That's what I use in all my recipes and I originate from the Indian subcontinent. Look out for low-fat or zero fat varieties. Lower the fat, more sour they are usually.

What is the equivalent of dahi in USA? ›

What is curd called in the USA? Curd or dahi is called yogurt in the United States. Yogurt is a commercialized product that is made from milk that has been heat-treated to kill live bacteria.

It is simply made with just two ingredients milk and yogurt starter. The milk is boiled at 180F and later cooled or in some cultures frothed. The milk should be between 115F to 120F when you mix in the yogurt starter. After mixing the yogurt starter, cover the dahi and let it set in a warm place for 5-8 hours.

Both generally involve some sort of herbaceous element: for tzatziki that means dill, mint, or parsley; cilantro often makes an appearance in raita recipes. Raita is more likely to include a spicy element. (Cumin, cayenne pepper, and ginger are common.)

Greek yogurt is more acidic and tarter than dahi. You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt.

So, shall we? Dahi and Greek yogurt: What's the difference between the two? Dahi, or curd, is made with lactobacillus. Although the same process of fermentation is followed with it comes to Greek yogurt, another bacteria is added in it called streptococcus thermophilus apart from lactobacillus.

Raita is a simple plain yogurt or curd-based sauce or dip, flavoured with vegetables or sometimes fruit. It's usually served as a cooling side dish with Indian food.

It is sourer and thicker than yogurt. So, it is the perfect addition to curries and other savory dishes. At Little India of Denver, we add this type of yogurt to make curries tastier and more delicious. Preparation: You can easily make dahi at home.

Dahi and Yogurt are both results from fermenting milk. The difference is in the strain of seed bacteria and optimum temperature for them to multiply. However, the bacteria alone doesn't convert the milk into its respective product.