Avocado raita is a creamy, tasty and cooling addition to your dish. Indian dishes are filled with good for you Indian spices. These spices are balanced well with a cooling yogurt dish like raita.
The addition of avocado adds good for you fats and a unique taste.
Lassis are also commonly served as a cooling accompaniment like salted lassi.
If you love incorporating avocado recipes in new, yummy ways I’m sure you’ll love Avocado Chutney.
Why you will love this recipe
- Simple ingredients | Wholesome ingredients with nutrient-packed avocado
- Quick to prepare |Ready in just 10-15 minutes
- Vegetarian, vegan, and gluten-free |Vegan option available
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Avocado – Make sure it’s ripe!
Yogurt – I like to use full-fat plain yogurt. It provides a nice consistency. You can also use Greek yogurt but it can be too thick. You can add in a little water (1 tablespoon at a time) until you reach the consistency you’d like.
Onion – I used red onion. Feel free to use what you have on hand!
Cumin powder – Roasted jeera powder is a common Indian spice.
Lemon juice – Adds a little tang and helps prevent the avocado from browning too quickly. If you don’t have lemons on hand, feel free to substitute with lime juice.
Black salt – Known as kala namak in Hindi. This has a great taste that cannot be substituted easily.
Cilantro – A staple ingredient in Indian cooking. Fresh coriander adds a bright taste so try not to skip the chopped cilantro!
Tip: Chaat masala is also delicious and you could add 1 tsp to this raita for a variation
Heat: If your green chili isn’t hot enough, add in a dash of red chili powder or black pepper powder. You’re not looking for too much heat, just a little for depth of flavor!
Making The Raita
Prep: Finely chop the cucumber, red onion, and green chilli.
Mash: In a mixing bowl, mash the avocado.
Mix: Add yogurt, spices and chopped veggies to the bowl. Whisk to incorporate well and break up any chunks of avocado.
Serve: The avocado raita recipe is ready, serve as a side dish with your Indian meal or even as a salad dressing.
For an even smoother texture you can use a food processor to incorporate the avocado and yogurt together. But this is unnecessary, and I enjoy a few little creamy chunks of avocado.
Raita can be served with a variety of dishes from Indian rice dishes to even more creative uses like salad dressing or a samosa dipping sauce.
If you add a little sour cream to this it’d be a yummy addition to an Indian-Mexican fusion
Store the raita in an air tight container in the fridge. Best to use it within 1-2 days.
The lemon juice will help prevent the avocado from turning brown, but it is best consumed quick.
- 1 cutting board
- 1 knife
- 1 Bowl
- 1½ cup yogurt
- 1 avocado peeled, cored
- 1 green chili
- ½ cucumber peeled, finely chopped
- 3-4 tbsp red onion finely chopped
- 2 tbsp cilantro leaves chopped
- 1 tbsp lemon juice
- ¼ tsp salt
- ½ tsp cumin powder
- ½ tsp black salt
- Chop cucumbers, red onions, and green chili very finely. Chop the coriander leaves.
- Mash avocado with a fork.
- Add yogurt, lemon juice and finely chopped cucumbers, red onions, green chili and cilantro leaves to bowl.
- Add powdered spices. Whisk to mix well.
- Serve raita. Refrigerate if not using right away.