5 Navratri healthy raita recipes

The festival of Navratri is just round the corner and we all know fasting for nine days is not going to be easy. While fasting, it is essential to ingest healthy foods that meet your calorie consumption so that you are not tired and exhausted by the end of the day. Raitas are excellent vrat dishes since they are simple to prepare, high in protein, and high in fibre. Here are a few simple raita recipes to keep you hydrated-

Cucumber Raita

Cucumber Raita is made by curd and finely diced cucumber, green chilies, and dahi, as well as possibly finely chopped tomato and onion. It is especially popular during fasting because it helps you feel hydrated.

Ingredients:

• 1 bowl of curd
• 1 cucumber (peeled and grated)
• A handful of chopped coriander
• A pinch black salt, jeera powder and red chilli powder

Method:

• Take a bowl of homemade curd and add grated cucumber.
• Add all the spices and mix well.
• You can squeeze out the excess water from the grated cucumber if needed or you can retain it too.
• Mix it well and garnish it with cucumber and mint leaves. Serves cool.

Beetroot Raita

Beetroot Raita is a delightful blend of fresh grated beetroot, yoghurt, spices, and herbs. It's a very healthy and refreshing raita for your fasting.

Ingredients:

• Beetroot (grated) – 2 cup
• Water – 1 cup + ¼ cup
• Green chili – 1 finely chopped
• Ginger – 1 inch piece
• Garlic – 3 cloves
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Curd/ yogurt – ½ cup
• Rock salt as per taste

For tempering -

• Mustard seeds – ½ tsp
• Cumin seeds – ¼ tsp
• Dried red chili – 2
• Curry leaves 1 sprig
• Coconut oil – 1 tsp

Method:

• Cook the grated beetroot with 1 cup of water and enough rock salt, for about 10 – 15 minutes.
• Meantime, take green chili, ginger, garlic, mustard seeds, and cumin seeds in a grinder with ¼ cup water and grind to a paste.
• Add this to the cooked beetroot and combine well. Cook for another 3 – 4 minutes. Let it rest and cool for 5 minutes.
• Whisk the curd very swiftly and make it smooth then add it to the beetroot.
• For tempering heat oil in a pan, add mustard seeds and cumin seeds, and let it splutter.
• Add dried red chili and curry leaves to this and saute for a few seconds and serve it.

Pineapple Raita

Serve this sweet and tangy pineapple raita to your guests who visit you during this festive time. This raita is the best this gs you can have during your Navratri fasting. Also, this goes well with spicy biryanis and parathas.

Ingredients:

• 1/2 cup pureed fresh pineapple
• 1/4 Cup sugar
• 1 Cup - Fresh Pineapple chunks
• 1 Cup fresh curd
• 1 tsp - roasted powdered cumin
• 1/2 tsp - Kashmiri red chilli powder
• Rock salt as per taste

Method:

• Add pureed pineapple to a pan and whisk for a while, add sugar and let it simmer for some time.
• Then add chunks of pineapple and let it simmer till the raw smell goes away. Turn off the flame and allow it to cool.
• Take 1 Cup of curd whisk it well, add the cooled pureed pineapple, and add salt, roasted cumin, and chilly powder.
• Mix well and refrigerate it. Serve with biryani, pulao, or any Punjabi food.

Potato Raita

Aloo Raita is a cool Indian side dish made with fresh yoghurt, potatoes, and a few Indian spices. It goes well with any Indian-style cuisine and perfect for fasting have this raita with kutte ki ouri and pakoras.

Ingredients:

• 250 g Yogurt
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Black Salt
• 1/4 tsp Red Chilli Powder
• 1/2 tsp Green Chilli chopped
• 1 tbsp Mint chopped
• 1 tbsp Coriander Leaves chopped
• 1/2 cup Potatoes boiled, peeled and cubed

For tempering:

• 1 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 Dry Red Chilli
• 10-12 Curry Leaves

Method:

• Whisk the yogurt until smooth and creamy.
• Add all the ingredients to make raita in the curd and mix well.
• Heat oil for tempering in a pan.
• Once the oil is hot, add cumin seeds, dry red chilli and curry leaves and let them crackle for a few seconds.
• Pour the tempering over the raita and mix well. Chill the raita for a few hours and serve.

Paalak Raita

Last but not the least, Paalak Raita is rich with vitamins, minerals, and protein-rich yoghurt with fresh spinach and yoghurt that has been tempered with cumin.

Ingredient:

• 2 cups curd
• 2 cup Spinach Leaves (Palak), finely chopped
• ¼ teaspoon Red Chilli Powder
• 1 teaspoon Cumin/Jeera Powder, Black Pepper Powder
• 1/2 teaspoon Black Salt
• Rock salt as per taste

For Seasoning:

• ½ teaspoon Oil
• ¼ teaspoon Mustard Seeds/ Rai
• ½ teaspoon White Urad Dal (Split)
• Few Curry Leaves

Method:

• To begin making the Spinach Raita (Keerai Pachadi), heat oil in a heavy-bottomed pan; add the cumin seeds and allow it to crackle.
• Add chopped spinach and sauté on medium to high heat until tender and most of the water is evaporated.
• Set aside and allow the spinach to cool completely. Whisk together the yoghurt, cumin powder, red chilli powder, black pepper black salt and salt.
• The final step is to make the seasoning. Heat oil in a tadka pan; add the seasoning ingredients and allow it to crackle. Once it crackles, turn off the heat.
• Pour the seasoning onto the Palak Raita serve it with Parathas or as a side dish along with your main course meal.