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Omavalli Raita | Ajwain leaves raita

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.
5 from 9 votes
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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: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 500 grams full fat yogurt you can also use low-fat yogurt
  • 2 nos lebanese cucumbers
  • 10-12 nos fresh and tender ajwain leaves
  • ½ tsp cumin seeds
  • ¾ tsp salt or to taste
  • ¼ tsp red 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 tsp 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.