Raita is a common yoghurt-based side dish from North India. It is sometimes prepared as a cool alternative to a salad. Raita typically accompanies spicy curries, flatbreads like parathas and chappatis, as well as steaming hot rice preparations like biryani and pulao.
The Peanut Raita on the other hand is a more selective preparation. Amma usually prepares Peanut Raita with Sabudana Khichdi, a dry dish originating from the state of Maharashtra. The yoghurt consistency of the Peanut Raita serves to provide the necessary moisture and cooling.
Traditionally, Peanut Raita is made using Dahi (curd/plain yoghurt) as a base. You can find Dahi in any Indian stores. Alternatives to Dahi include:
1. Any plain, unflavored yoghurt from a regular supermarket. My best substitute is the Greek Plain Yoghurt.
2. Laban, a type of buttermilk commonly found in supermarkets selling Middle East products or international goods.
Note: This recipe of Peanut Raita is the plain and simple version. You can also add chopped green cucumbers if you like the consistency to be chunky.
- 3 cups of Dahi (curd/plain yoghurt)
- 1 cup of Raw Peanuts
- 1 tsp of White Sugar
- 1/2 tsp of Red Chili Powder
• Dry roast the peanuts till they start to brown and the skins begin peeling.
• Allow the peanuts to cool. Then, remove the skins.
• Grind the peanuts into a fine powder.
• Pour the Dahi into a bowl.
• Add the peanut powder, red chili powder and sugar to the Dahi. Stir everything together.
• Add salt to taste.
• Your Peanut Raita is now ready to be served! Bon Appetit!