Omavalli raita, is a yogurt dip made with fresh ajwain leaves, cucumber and creamy yogurt. A simple and easy to make side-dish, that pairs excellent with One-pot meals.
Course Condiments, Side Dish, Snack
Cuisine Asian, Indian
Keyword A quick raita recipe, Ajwain leaves raita recipe, Ajwain leaves recipe, An easy raita recipe, coriander raita, yogurt dip
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
500gramsfull fat yogurtyou can also use low-fat yogurt
2nos lebanese cucumbers
10-12nosfresh and tender ajwain leaves
¾teaspoonsalt or to taste
¼teaspoonred chili flakes
Take Full fat yogurt in a serving bowl and whisk well. Peel and chop cucumbers into small cubes.
Add the chopped cucumbers to the whisked yogurt and mix well.
Take fresh and tender ajwain leaves. Heat a tava, add a teaspoon of oil, add the ajwain leaves and saute until they wilt. this is will take 5-8 minutes. Once the leaves wilted, add cumin seeds and saute for a 30 seconds.
Take the wilted ajwain leaves and cumin seeds in a mortar-pestle and grind it to a paste. I prefer mortar-pestle, you can also mixie.
Remove the ground paste of ajwain leaves and add it to the cucumber yogurt, add salt and mix well.
Finally garnish it with red chili flakes and serve it along one-pot meals.