1cupyogurt240 grams, I used plain whole milk yogurt
1/2cupwateror as needed to adjust the consistency as per preference
1/8-1/4teaspoonred chili powderadjust to taste
1/2teaspoonsugaroptional, but recommended
1/4cupchopped mint leaves
1/4cupchopped mango pieces + more to garnish
To a large bowl add 1 cup of yogurt. Whisk it well using a wire whisk. Now, add water as much as needed to adjust the consistency of raita to preference. I added around 1/2 cup of water. The amount of water will vary depending on how thick your yogurt was, to begin with and the consistency of raita you prefer.
Add the spices: 1//2 teaspoon cumin powder, 1/8 to 1/4 teaspoon red chili powder, and 1/4 teaspoon black salt. Also, add regular salt to taste and 1/2 teaspoon sugar (optional but recommended). Mix until everything is well combined.
Add 1/4 cup chopped mint and 1/4 cup chopped fresh mangoes. Stir to combine. Chill the raita for 2 hours before serving. Garnish with more mangoes and serve chilled. You can also sprinkle some Kashmiri red chili powder on top before serving.
Adding sugar is optional but it helps in balancing the flavors in the raita.
Chill the raita for a minimum of 2 hours before serving.
For a vegan version, you can replace plain whole milk yogurt with plain almond milk yogurt. The rest of the recipe steps will remain the same.