Creamy Avocado Raita
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.
If you love incorporating avocado recipes in new, yummy ways I’m sure you’ll love Avocado Chutney.
Here’s a quick video of me making this avocado raita:
Why you will love this recipe
- Quick to prepare |Ready in just 10-15 minutes
- Vegetarian, vegan, and gluten-free |Vegan option available
Ingredient Notes
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.
Serving Suggestions
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.
Try it with some hot Indian Basmati Rice which you can serve as Jeera Rice, an Indian recipe using basmati rice. Raitas are commonly served with pulao and biryani.
Serve with Bhakri, Puri, rotli, paratha, thepla or any Indian bread. It would be great as part of a full Gujarati thali as well!
Add pickles such as Athela Marcha, Carrot Pickle, or Aam Chundo.
Find an Indian sweet to complete the meal! Traditional Gujarati sweet includes Sukhdi. An easy dessert is Greek Yogurt Shrikhand.
If you add a little sour cream to this it’d be a yummy addition to an Indian-Mexican fusion
Storing
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.
Avocado Raita
Equipment
- 1 cutting board
- 1 knife
- 1 Bowl
Ingredients
- 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
Instructions
- 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.
