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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.
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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.