Methi Raita| Easy Raita|Homemade Raita|How to make Raita

Raita is a condiment in South Asian cuisine made with whisked plain yogurt (Dahi) together with raw or cooked vegetables, fruit, boondi (with fried droplets of batter made from besan), and spices. The closest approximation in western cuisine is a side dish or dip. It is cooling and refreshing can serve with Indian dishes to cool the palate.

Yogurt, also know as dhi . yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Yogurts can be high in protein, calcium, vitamins, and live culture. These can offer protection for bones and teeth and help prevent digestive problems. Low-fat yogurt can be a useful source of protein on a weight-loss diet. Probiotics may boost the immune system.

Fenugreek seeds are common ingredients in dishes from the Indian subcontinent where it is called methi. The seeds are used in cooking, in medicine, and to hide the taste of other medicine. Fenugreek seeds smell and taste similar to maple syrup. It gives a different and nice flavor. Fenugreek leaves are eaten in India as a vegetable. It Reduce the risk of diabetes, Improve weight loss, reduce inflammation, reduce the risk of heart and blood pressure, and pain relief.

Raita is an excellent source of calcium, protein, and probiotics, with regular consumption of Raita. It is also associated with better immune system function, weight management, and reduced inflammation.

We can make many types of Raita. Today I am making Fenugreek Raita