Seared Ginger Raita

Adu Nu Raitu

Preparation info

  • Serves

    2 to 8

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

This is a raita I love. It has different personalities depending on whether you make it with raw ginger, seared ginger, or a combination of both, which I like best. This is one you can play with.

Ginger raita is wonderful with plain rice or pulaos and biryanis, or with any simply grilled fish or fried shrimp.


  • 1 ½ cups plain yogurt, lightly whisked
  • ¼ cup very finely chopped peeled fresh ginger
  • Salt to taste


  • Spoon the yogurt into a 3- to 4-cup mixing or serving bowl. Add the chopped ginger and salt to taste.
  • Heat the oil in a small pan over medium-high heat. Add the chiles and let them sizzle for a minute. Follow with the curry leaves and when they begin to change color, add th