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Uses for extra raita?

Have a cup or so (homemade) left over from last Indian dinner. Any ideas about repurposing it? It's a mild one made from medium-fat plain yogurt and shredded cucumber with a bit of cumin and mint.

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  1. We have a cucumber dip that we eat with ruffles potato chips, you could use raita as a dip.

    Topping for lamb burgers

    Dipping sauce for pita or veggies.

    Add more seasoning and use as a salad dressing

    Sauce for grilled chicken, fish or even for a chicken or fish taco.

    1. Make chicken or egg salad with it.

      1. Thin it out with some cold water and eat it as a chilled soup. Sounds like you have enough for maybe two small servings?

        1. Uses other than eating it as a side salad? Personally I like to mix a bunch of raita in rice and eat it almost like a North Indian version of curd rice. I usually do this with biryani, but you can do it with any seasoned basmati.

          If it's thin, add a bit of sour cream or strained yogurt and use this as a dip for chips or meat pierogis. Raita could also be a nice topping for seared salmon or other fish with herbs. Puree it and you have a dressing for salad. Add lemon juice, sour cream, pepper oregano and/or dill and you have an approximation to tzatziki.

          1 Reply
          1. re: JungMann

            Our South Indian friends always pour buttermilk over rice (from Kerala). We use leftover raita on rice all the time

          2. add mango and blenderize it -- mango lassi! YUM!

            the persians also have doogh -- an herbal (mint) yogurt drink. http://mypersiankitchen.com/doogh/ it is delicious and so refreshing. i like it with seltzer water, instead of flat.

            another, using pennyroyal (which i've never seen).: http://www.persiancity.com/recipes/re...

            this lady adds cumin and honey. http://www.phamfatale.com/id_2564/tit...

            personally, i'd go with the doogh today!

            1 Reply
            1. Extra and Raita is an oxymoron for me - grab a spoon or invite me over:-)

              1 Reply
              1. re: sparky403

                I just eat it straight as a savory yogurt.

              2. Spread some on a sandwich.

                Make a salad -- add more cucumber, some tomato, maybe bell pepper, maybe apples

                2 Replies
                1. re: Tara57

                  Sandwich is a great idea, but put something between the raita and the bread to prevent sogginess--a leaf of lettuce works great.

                  Like the salad idea--that's creative!

                  1. re: Tara57

                    I never thought of making it into a sandwich. Coming from the Midwest I love sandwich spread and with a bit of Sriracha, pickle and strained yogurt, raita could make a fine South Asian interpretation!

                    I do also use raita to make a dressed kachumbar, you'll sometimes see something similar at kabab houses in the West, but it's more of a bachelor meal for me. I use beaten yogurt at home for raita, but if I use thick, left over raita makes a fine Persian salad with a bit of rose petal or rose water.

                  2. Add a few more spices & use it as a marinade

                    1. Thanks for all these great ideas. I may just have to go make more raita for the sake of the extra. (I already do that with rice, because day-old is so good for fried rice....)