In most parts of India, yogurt or curd is eaten at every meal. It is either eaten plain or with addition of vegetables and spices like salt, red chilli powder and ground roast cumin. This savoury yogurt is called Raita.

Ever since my childhood, I’ve looked forward to the festival of Navratri. As a child I was not aware of the significance of the festival. It was the delicious food prepared by my mother during the festival that was the main appeal. Till date I don’t know why its called fasting. Most dishes are deep fried. Other dishes which include fruit, sabudana and vegetables are tasteful and full of flavour. The dishes I prepare today are mostly what my mother cooks. A few dishes I have learnt from neighbours and the extended family.

In my family we eat the ‘falhar’ or fasting food for the first seven days. On ‘Ahstmi’ or the eighth day, we do the pooja and have Sooji Halwa, Kale Chane and Puris for ‘parsad’.

There are many different ways to flavour yogurt in Indian cuisine. You can add vegetables like grated cucumber, chopped tomatoes, onions or boiled potatoes, beetroot, etc. The list is endless. Each family will have their favourite raita recipe or many, depending on the meal or occasion.

In India most families make their own yogurt daily. Yogurt is a cultured milk product that is soured and thickened with the addition of cultures to milk. It has probiotics that help maintain a healthy digestive system and boost the immune system. It is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories.

Many people who are lactose intolerant can enjoy yogurt. Yogurt contains lower amounts of lactose than milk because the lactose in yogurt is converted to lactic acid by the bacterial cultures. ~ Dairy Council of California

Indian Raita, 3 ways

Indian Flavoured Yogurt

Ingredient ~

250 gms yogurt/curd
1 cucumber
1 boiled potato
salt, red chilli powder, ground roasted cumin to taste

Method ~

1. Peel the cucumber, grate or chop it.
2. Peel the potato and chop it fine.
3. Beat the curd, add the spices and the vegetable of your choice.
4. You can make three different kinds of raita with grated cucumber, chopped cucumber or chopped boiled potato.

~ Serve with Kuttu & Singhara Atta Roti, Samak ke Chawal, Sabudana Khichri, Kuttu Puri, Kuttu & Singhara Atta Pakora, Kuttu Paneer Pakora.

For more recipes of dishes cooked in my family during the Navratri festival, please read my post, Navratri Vrat Thali.

Most of the recipes are simple and quick to cook, yet are delicious.