5 Navratri healthy raita recipes

5 healthy Navratri raita recipes

Navratri is approaching and we all know that fasting for nine days will not be easy. While fasting, it is essential to eat healthy foods that meet your calorie intake so that you do not feel tired and exhausted by the end of the day. Raitas are excellent vrat dishes because they are easy to prepare, rich in protein, and rich in fiber. Here are some simple raita recipes to keep you hydrated-

Cucumber Rita

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Cucumber raita is made from yoghurt and diced cucumber, green chilies, and dahi, as well as finely chopped tomatoes and onions. It is especially popular during fasting because it helps you feel hydrated.


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


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

beetroot raita

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Beetroot is a delicious blend of fresh beetroot, yogurt, spices and herbs. This is a very healthy and refreshing raita for fasting.


  • Beetroot (grated) – 2 cups
  • Water – 1 cup + 1/2 cup
  • Green pepper – 1 finely chopped
  • Ginger – 1 inch piece
  • Garlic – 3 cloves
  • Mustard seeds – 1 teaspoon
  • Cumin seeds – ½ teaspoon
  • Curd / yogurt – half a cup
  • rock salt to taste

to harden –

  • Mustard seeds – 1 teaspoon
  • Cumin seeds – ¼ teaspoon
  • Dried red pepper – 2
  • curry leaves 1 sprig
  • Coconut Oil – 1 tsp


  • Cook the grated beetroot with 1 cup of water and enough rock salt for 10-15 minutes.
  • Meanwhile, take green chillies, ginger, garlic, mustard seeds and cumin seeds in a grinder with ½ cup of water and grind it until it becomes a paste.
  • Add this to the cooked beetroot and mix it well. Cook for another 3-4 minutes. Leave it to cool for 5 minutes.
  • Beat the curds very quickly and make them smooth, then add them to the beetroot.
  • To heat the oil in a frying pan, add the mustard seeds and cumin seeds and let them marinate.
  • Add dried red chillies and curry leaves to this and saute for a few seconds and serve.

pineapple raita

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Serve this delicious and sweet pineapple to your visiting guests during this festive time. This raita is the best you can have during the Navratri fast. Also, this goes well with spicy biryani and paratha.


  • 1/2 cup mashed fresh pineapple
  • 1/4 cup sugar
  • 1 cup – fresh pineapple chunks
  • 1 cup fresh curd
  • 1 tsp – roasted cumin powder
  • 1/2 teaspoon kashmiri red chilli powder
  • rock salt to taste


  • Add mashed pineapple to a pan and beat for some time, add sugar and simmer for some time.
  • Then add the pineapple pieces and let it simmer until the raw smell disappears. Turn off the flame and let it cool.
  • Take a cup of curd and whisk it well, add the cooled mashed pineapple, add salt, roasted cumin and chili powder.
  • Mix well and cool it. Serve with biryani, pulao or any Punjabi food.

Potato Raita

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Aloo Raita is a great Indian side dish made with fresh yoghurt, potatoes and some Indian spices. It goes well with any Indian style kitchen and perfect for fasting, get this raita with kutte ki ouri and pakoras.


  • 250 gm yogurt
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon black salt
  • 1/4 teaspoon red pepper powder
  • 1/2 teaspoon chopped green pepper
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander
  • 1/2 cup boiled, peeled and diced potatoes

To harden:

  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 2 dry red peppers
  • 10-12 curry leaves


  • Whisk the yogurt until smooth and creamy.
  • Add all the ingredients to make the raita into the curd and mix well.
  • Hot oil for hardening in a frying pan.
  • Once the oil is hot, add the cumin seeds, dry red pepper and curry leaves and let it crack for a few seconds.
  • Pour the mixture over the raita and mix well. Cool the raita for a few hours and serve.

Palak Raita

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Last but not least, Paalak Raita is rich in vitamins and minerals and protein-rich yogurt with fresh spinach and yogurt smoothed with cumin.

the ingredients:

  • 2 cups curd
  • 2 cups finely chopped spinach leaves
  • Half a teaspoon of red pepper powder
  • 1 tsp cumin/jeera powder, black pepper powder
  • 1/2 teaspoon black salt
  • rock salt to taste

For spices:

  • Half a teaspoon of oil
  • Half a teaspoon of mustard seeds/ray
  • ½ teaspoon white urad dal (divided)
  • Few curry leaves


  • To start making spinach raita (kirai pachadi), heat the oil in a heavy-bottomed skillet; Add cumin seeds and let it crack.
  • Add chopped spinach and saute over medium-high heat until softened and most of the water has evaporated.
  • Set aside and leave the spinach to cool completely. Whisk together the yogurt, cumin powder, red pepper powder, black pepper, salt and salt.
  • The last step is to make the spices. Hot oil in a Tadka frying pan. Add the seasoning ingredients and let it break down. As soon as it breaks, turn off the fire.
  • Pour spices over Palak Raita and serve with Parathas or as a side dish with a main course meal.

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