My Indian family loves raita, and I’m sharing our favourite Indian yogurt sauce recipes.(My daughter says, “I can’t imagine dipping into a curry without them!”). So good!
My favourite Indian Yogurt Sauce Recipes
When I say Indian Yogurt Side Dishes, there’s raita and pachadi.
These cooling, creamy dishes pull everything together—especially with bold curries or spicy mains. ( See 9 Everday Indian Thali Recipes for everyday Indian meals)
Jump to:
- My favourite Indian Yogurt Sauce Recipes
- 1. Cucumber Raita
- 2. Mint Raita (aka Viral Yogurt Mint Sauce)
- 3. Onion Raita
- 4. Vegetable Raita
- 5. Boondi Raita (made easy)
- 6. Vendakkai Pachadi (Okra Pachadi)
- 7. Beet Pachadi Recipe
- 8. Lauki Raita
- 9. Coriander Raita (Creamy Coriander Yogurt Sauce)
- 10. Vegan Raita
- What to Serve with Indian Yogurt sauce
- Spices to Add to Yogurt Sauce
- Tips for Making the Best Raita (Indian Yogurt Sauces)
- Best Indian Yogurt Sauce Recipes
1. Cucumber Raita
This cooling cucumber raita is simple —made with chopped cucumber, plain yogurt and spices. Unlike many cucumber raita recipes, we don't squeeze out the water out of the cucumber, but leave it in for the best flavors.
Serve this Indian yogurt dip with my Air fryer Paneer Tikkas, Plain Naan Bread and 30 minutes Chana masala. This naan recipe is so easy, you'll be wondering why you never made it at home so long!
2. Mint Raita (aka Viral Yogurt Mint Sauce)
Try my most popular Yogurt Mint Sauce recipe if you’re wondering how to make that perfectly creamy mint raita.
It’s fresh, minty, and just the right balance of spice — with a creamy texture you’ll want to use again and again. It’s not only the perfect side for my 3-ingredient Yogurt Flatbread but also the best dipping sauce for tandoori cauliflower, air fryer samosas, onion bhajis, vegetable pakoras—basically anything you want to dunk.
(Love this, See my 3 Popular Poppadoms Dips that's served in the British Indian restaurants)
3. Onion Raita
The onion raita I make on repeat when there’s vegetable biryani on the table.It comes together in under 5 minutes and adds the perfect cooling contrast to rich, spiced mains. Perfect when you also want to make a cucumber-free raita!
If you find the raw onion too sharp like my kids, I like to soak the onions in cold water for a few minutes first. Thinking what else I can make with red onions, try my cold red onion chutney (British Indian Restaurant classic)
4. Vegetable Raita
My vegetable raita is basically kachumber salad mixed into creamy yogurt. Its the best way to eat raw salad veggies— without a frown.It is a mix of finely chopped cucumber, onion, and tomato stirred into smooth yogurt—cool, crunchy, and full of texture.
It’s like turning kachumber salad into a refreshing dip that pairs perfectly with yellow pilau rice, paneer biryani, or cauliflower paratha.
5. Boondi Raita (made easy)
Boondi Raita You’ll Want Every Time. It’s made with crunchy little boondi (fried chickpea flour balls), spices, and fresh coriander. They add just the right texture and flavor to balance richer dishes like aloo paratha, Indian cauliflower rice, or a tofu korma.
Boondi is easily available at Indian stores — and the whole raita comes together in just 10 minutes!
Tip: Prefer softer boondi? Soak in hot water for 5-10 minutes, squeeze out the water, then mix in. It makes the raita extra creamy!
6. Vendakkai Pachadi (Okra Pachadi)
Never tried okra with yogurt before? This one might surprise you.
Okra Pachadi is a creamy South Indian yogurt dish made with fried okra, coconut, and a tempering of mustard seeds and curry leaves. A staple in Onam Sadhya, this Kerala-style side is a tangy twist on regular raita. Perfect with steamed white rice and molagootal(Palakkad mixed vegetable dal)
(See traditional Palakkad Cuisine recipes and how to make them at home)
7. Beet Pachadi Recipe
Beetroot Pachadi is a classic element of traditional Kerala feasts like Onam Sadhya. But it’s just as wonderful alongside any white rice and curry combo. Made with cooked beetroot with creamy yogurt, fresh coconut, and a simple tempering of mustard seeds, urad dal and curry leaves.
For more Onam Sadhya Recipes- See Air fryer Plantain Chips, Puli Inji and Papadam.
8. Lauki Raita
Have you tried adding bottle gourd (lauki) to your raita? This Lauki Raita has a garlic tempering for that extra flavor. A light, cooling green yogurt dish that pairs well with spicy meals.
9. Coriander Raita (Creamy Coriander Yogurt Sauce)
My family calls this creamy coriander sauce Coriander Raita.
It’s made with just 7 ingredients — simply toss everything into a blender and blitz. What you get is a super fresh, creamy raita that’s perfect as a dip, drizzle, or side. Its great with any of the vegetarian appetizer recipes.
10. Vegan Raita
This Vegan Cucumber Raita has been on repeat since I went vegan this year — it's cooling, creamy, and just as tasty as the classic version. Made with coconut yogurt and only 6 ingredients. Tip: Don’t squeeze out the cucumber water — it adds extra flavour!
What to Serve with Indian Yogurt sauce
Here are a few of my favorites to enjoy alongside it:
Spicy curries: Raita cools down rich, spicy Indian dishes like butter paneer, chana masala, or vegetarian rogan josh perfectly.
Indian flatbreads: My top choices are Whole Wheat Chapati, Ragi roti, Plain Paratha or buttery garlic coriander naan to scoop up raita beautifully.
Rice dishes: Pair raita with Indian pilau, mushroom pilau, vegetable pulao, or steamed brown basmati. (My fail-safe white basmati recipe is fluffy every time, tested at least 100 times!)
Snacks: It’s great as a dip for crispy samosas, cauliflower pakoras, or onion bhajis.
Veggies: Spoon the Raita over air fryer roasted vegetables or whole roasted cauliflower.
And if you want a cooling drink with yogurt to round off your meal, try my restaurant style mango lassi or cucumber lassi.
Spices to Add to Yogurt Sauce
The spices you add to raita can really transform the flavor — and they often vary depending on whether you're making a North Indian or South Indian version.
For Raitas, I like to add a combo of these spices.
- Roasted cumin powder: Make it at home with ground cumin recipe) A classic and a must in my North Indian raitas. Adds instant depth.
- Black salt (kala namak): Slightly tangy with a sulphuric note—perfect for a street-food-style twist.
- Chaat masala: Makes any yogurt based dish so tasty. Just a pinch makes the raita punchy and fun.
- Red chilli powder: For heat. Use Kashmiri chilli for a vibrant colour without much spice.
- Ground coriander: Make it at home with my ground coriander recipe. Subtle, fresh, and citrusy.
For South Indian-style raitas (like pachadi), seasoning is a little different:
- Mustard seeds (tempered): Add a beautiful nutty aroma and slight crunch.
- Fresh Curry leaves (tempered): Infuse the oil and lift the whole dish with fragrance.
- Dried Red Chilli or Green chilli (finely chopped or tempered): Adds sharp heat.
- Asafoetida (hing): Just a pinch goes a long way—adds that distinct South Indian touch.
- Turmeric: A tiny bit in the tempering for colour and warmth.
Tips for Making the Best Raita (Indian Yogurt Sauces)
Here’s what I’ve learned over the years to make the best tasting yogurt sauces from the India.
- Use full-fat yogurt: It gives the raita a creamy texture that doesn’t get watery. If you’re using homemade curd, strain it slightly if it’s too thin. For extra creaminess, try Greek yogurt.
- Use a 2:1 ratio: For the best balance, use two parts yogurt to one part vegetables or add-ins.
- Mix up the flavors: Add chopped mint, coriander, a pinch of roasted cumin powder, or even a little green chilli. Each one brings its own twist.
- Temper your spices: A quick tadka (mustard seeds, cumin, or garlic in oil) takes a simple raita or pachadi to the next level. You’ll taste the difference in recipes like my lauki raita or okra pachadi.
- Season at the end: Add salt just before serving so the yogurt stays thick and creamy.
- Serve chilled: Raita is best served cold. If you’re prepping ahead, refrigerate it and stir just before serving.
- Use Fresh Herbs: My favorites are fresh coriander(cilantro) and fresh mint leaves.
Ingredients
- Raita or Pachadi
Instructions
- Take a Pick from your favorite Indian yogurt sauce recipes from the collection above.
Notes
Expert Tips
Here’s what I’ve learned over the years to make the best tasting yogurt sauces from the India.- Use full-fat yogurt: It gives the raita a creamy texture that doesn’t get watery. If you’re using homemade curd, strain it slightly if it’s too thin. For extra creaminess, try Greek yogurt.
- Use a 2:1 ratio: For the best balance in consistency, use two parts yogurt to one part vegetables or add-ins.
- Mix up the flavors: Add chopped mint, coriander, a pinch of roasted cumin powder, chaat masala or even a little green chilli. Each one brings its own twist.
- Temper your spices: A quick tadka (mustard seeds, cumin, or garlic in oil) takes a simple raita or pachadi to the next level. You’ll taste the difference in recipes like my lauki raita or okra pachadi.
- Season at the end: Add salt just before serving so the yogurt stays thick and creamy.
- Serve chilled: Raita is best served cold. If you’re prepping ahead, refrigerate it and stir just before serving.
- Use Fresh Herbs: My favorites are fresh coriander(cilantro) and fresh mint leaves.
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