jeera raita recipe

Jeera Raita Recipe | How to Make Jeera Raita Recipe | Indian Recipe

What is Jeera Raita?

Yogurt based simple Indian recipe flavoured with cumin is Jeera Raita. Well whisked yogurt is combined with roasted and partially crushed cumin to make easy peasy raita. Jeera is very important in Indian cuisine. It is used not only in gravies, side dishes and dals; roasted jeera is used in most of the raita recipes and chaat recipes. This is because there are plenty of jeera benefits and therefore it is incorporated in the diet in one way or the other. Jeera raita can be served with any gravy or paratha or pulao and biryani.

Having said that, here are a few of the many jeera benefits (source here):

  1. This is not the most important one but this is the most tempting one. Jeera or cumin promotes weight loss. As I read here one study of 88 overweight women found that yogurt containing 3 grams of cumin promoted weight loss, compared to yogurt without it.
  2. Jeera helps to cure indigestion. It helps in the digestion process. It also helps to get rid of inflammation.
  3. Cumin is a good source of iron.
  4. It helps in treating diabetes and also improves blood cholesterol.
  5. On the basis of my personal experience, I can also say cumin is given to the new moms. It helps to increase lactation.

Having said that too, I would also like to bring to your notice the jeera water benefits or the cumin water benefits because this is another simple way of adding cumin to your daily diet (source here):

  1. As already mentioned, jeera helps indigestion. It can be consumed in form of jeera water to get rid of acidity and bloating.
  2. I remember drinking jeera water during my pregnancy as it helps in digestion and then immediately after my delivery, as it improves lactation.
  3. Jeera water is great for skin as it has anti-ageing properties and also helps to treat acne.
  4. Jeera water is also good for hair health.

Let’s talk about the ingredients for Jeera Raita Recipe

Cumin/Jeera: Jeera is dry roasted on low flame till aromatic and thereafter used for this recipe. It is important to dry roast cumin on low flame and till dark brown.

Red chili powder: I personally don’t like and add red chili in my raita recipes. You can zing up the jeera raita with a pinch of red chili powder.

Salt: I do not use the regular salt or the table salt for my raita recipes. I use black salt. I believe that the table salt should not be consumed without cooking and therefore for my raita and salad recipes I prefer black salt.

Yogurt/dahi: For any raita recipe it is important to whisk the curd very well. The smooth sea might not make good sailors but smooth yogurt makes good raita.

Flavors: We are using the most common raita flavoring ingredient as the main ingredient, therefore, I did not add anything to flavor the jeera raita. You can add chopped coriander leaves.

Similar recipes on the blog:

Raita recipes are so versatile. Raitas can pep up any simple or boring lunch menu or dinner idea. In fact, at times when you may be too full to have a complete meal, a bowl of wholesome raita is all you need. And therefore, we have a collection of raita recipes.

How to serve Jeera Raita?

Jeera raita can be served with vegetable pulao for a weekday lunch.

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How to make Jeera Raita:

1.This recipe makes 1 cup jeera raita which serves 2-3 persons.

jeera raita recipe

2.In a pan dry roast 1 tsp of cumin seeds on a low flame till aromatic.

jeera raita recipe

3.Let it cool down and then crush it in a mortal pestle or just spread on the rolling board (chakla) and use a rolling pin (belan) to crush it coarsely (this is how my mom does it).

jeera raita recipe

4.In a mixing bowl take 1 cup well-whisked and chilled yogurt (dahi), roasted and crushed cumin seeds and black salt (kala namak) to taste. Mix everything.

jeera raita recipe

5.Serve it chilled or at room temperature. Bon appetit!

jeera raita recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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