Raita is much thicker than Lassi. A Lassi is drunk whereas a Raita is eaten with a spoon.
In some parts of India, you will be served a raita that is as thick as a custard, in some parts it may be more watery in nature.
There are as many methods of making raita as there are of making Biriyani :)
A simplest raita is just curd/yoghurt mixed with salt.
A slightly more flavorful raita is got by mixing yoghurt with salt and powder of roasted cumin or whole roasted cumin.
The roasted cumin is extremely good for digestion.
Other flavourings that can be used for Raita
-roasted cumin powder
-whole roasted cumin
- black salt
- red chilli powder
- little fresh ginger root
- sliced green chillies
- tempering of red chillies and/or mustard
- ground mint leaves
for a more wholesome Raita, you can add the following
- fried boondi
- chopped onion
- chopped tomato
- chopped cucumber
- grated cucumber
Shredded corriander always adds an exciting taste to the raita.
My favourite raita is
Chop a small onion
Chop a small cucumber (after peeling, if it has a lot of larger seeds, then deseed it)
1 or 2 green chillies sliced fine
4-5 stalks of fresh corriander
a pinch of grated ginger
salt to taste
a pinch of sugar
2 pinches of roasted cumin powder
pinch of chaat masala powder
Mix 250 ml of yoghurt till smooth.
Then fold in the other ingredients.
Add a little water if it is too thick.
Garnish with some fresh coriander.
Raita is normally served a fridge temperature.
If making it and serving immediately, keep the yoghurt in the fridge till it is to be used.
Else make the raita, cover tightly and refrigerate.
Serve from the fridge.