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Green grapes raita, yogurt dip

Green grapes raita , yogurt dip made with fresh yogurt, seedless green grapes, add a chili tempering for more flavor. This raita makes a great side for one pot meals.
Course Salad, Side Dish
Cuisine Indian
Keyword A quick recipe, Fruit recipe, Green grapes recipe, how to make raita, Side dish for one pot meal, thayir pachadi, yogurt recipe
Prep Time 10 minutes
Assembling it 10 minutes
Total Time 20 minutes
Servings 4


  • ½ cup seedless green grapes
  • ¾ cup hung curd
  • 1 no green chili
  • ½ tsp shredded ginger
  • ¼ tsp cumin seeds
  • ½ tsp salt to taste


  • 1 tsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 2 nos red chilies, broken into two pieces
  • a sprig of curry leaf


  • Take 1 cup of yogurt, tie it in a muslin cloth and keep it over a tea-strainer and place a bowl underneath to collect the whey. Keep this inside the fridge. You can make this overnight, so you will have a thick, ice-cream like hung curd next day or at-least make it an hour ahead.
  • Take grapes, green chili, ginger and cumin seeds in a blender and pulse it 4-5 times. We don't want grapes juice, we just have to mash it.
  • Add this mish-mashed grapes to hung curd, mix well. Add salt and mix well.

Adding Tempering

  • Heat a small tadka pan, add oil given under 'Tempering', splutter mustard seeds, add cumin seeds, red chilies and curry leaves.
  • Pour this sizzling tadka over the raita. Serve it along with rice.


  • As we will be pulsing the grapes before adding it to the curd, we need to first make hung curd, so our raita doesn't go runny. 
  • So, before making the raita, first make hung curd, i made this an hour before i made the raita, you can even make it overnight. 
  • After adding the pulsed grapes to the hung curd, it will return to normal raita consistency.