Need a cool side dish that does not require another pan on the stove? Then make this Creamy Avocado Raita with ripe avocado, yogurt, cucumber, onion, and Indian spices. This avocado yogurt dip needs no cooking and uses a short list of simple ingredients.
If you are new to raita, start with my Indian Raita guide to see how yogurt-based sides fit into everyday Indian meals. On busy weekdays, I like this recipe because you only need to mash, mix, and serve. I make it whenever I want something creamy and cooling next to a curry, and it also works well for a quick lunch.
Avocado Makes This Raita Creamy
Avocado gives this raita a thicker base, while cucumber and onion add fresh texture. I mix the avocado with the yogurt and seasonings first, then add the vegetables. This order keeps the cucumber and onion distinct instead of mashing them into the yogurt. If you like vegetable-based yogurt sides, try my spinach raita or pumpkin raita for another variation.
Cumin, black salt, green chili, coriander, and lemon add plenty of flavor without requiring a tempering or cooking step. This makes the recipe especially useful when the main meal already needs your attention.
This same mixture also works well as a dip. I set it out with parathas or roasted vegetable sticks when I want something quick for snacking. If you make it ahead, give it a quick stir before serving because the cucumber can release a little water as it sits.
Happy Cooking!
-Sravanthi
How to Make Creamy Avocado Raita
Step 1: Add the mashed avocado to a mixing bowl. Mash until it forms a mostly creamy base.
Step 2: Add the yogurt, cumin powder, salt, black salt, green chili, coriander leaves, and lemon juice. Mix until the avocado and yogurt are evenly combined.
Step 3: Add the cucumber and onion. Fold them gently into the avocado yogurt mixture until evenly distributed.
Step 4: Transfer the raita to a serving bowl and serve.
Serving Tips
This avocado raita pairs well with rice, flatbread, and other everyday Indian vegetable sides.
- With rice: Serve this raita alongside vegetable paneer pulao or black beans and rice for a cooling contrast to a spiced pulao.
- With flatbread: Pair it with spinach paratha, pumpkin paratha, or avocado paratha for a simple lunch or dinner.
- For meal prep: Store leftovers in an airtight container in the fridge for up to a day, and give it a quick stir before serving since the cucumber releases a little water as it sits.
Recipe
Creamy Avocado Raita (Avocado Yogurt Dip)
Rate this recipe by clicking the stars!
Ingredients
- 1 avocado medium sized, mashed (about ½ cup)
- 1 cup yogurt plain
- ½ cup cucumber finely chopped
- ¼ cup onion finely chopped
- 2 tablespoon coriander leaves chopped
- 1 green chili finely chopped
- ½ teaspoon cumin powder
- 1 teaspoon lemon juice
- ¼ teaspoon black salt optional
- ¼ teaspoon salt or to taste
Instructions
- Mash avocado in a bowl until it forms a soft base. You do not need to make it completely smooth. A few small avocado pieces can remain if you prefer some texture.1 avocado
- Add the yogurt, cumin powder, salt, black salt, green chili, coriander leaves, and lemon juice. Mix until the avocado is evenly combined with the seasoned yogurt.1 cup yogurt, 2 tbsp coriander leaves, 1 green chili, ½ tsp cumin powder, 1 tsp lemon juice, ¼ tsp black salt, ¼ tsp salt
- Mixing these ingredients before adding the vegetables makes it easier to distribute the spices without crushing the cucumber and onion later.
- Once the base is ready, add the cucumber and onion. Gently fold them into the yogurt mixture.½ cup cucumber, ¼ cup onion
- Taste and adjust salt if needed. Transfer to a serving bowl, garnish with coriander leaves, and serve.
Notes
Tested Tips from My Kitchen
- Use a ripe avocado. An underripe avocado makes the raita bland and slightly grainy.
- Mash the avocado before adding the yogurt. This makes the base easier to mix evenly.
- Do not make the avocado completely smooth. A little texture works well in this raita.
- Mix the seasonings into the avocado and yogurt first. Then add the cucumber and onion so they keep their fresh texture.
- Black salt gives this raita its distinctive tangy edge. Regular salt works as a substitute, but the flavor will be milder.
- Stir the raita before serving if you make it ahead. The cucumber releases some water as it sits.
- Store leftovers in an airtight container in the refrigerator. Use them within a day for the best texture and color.
Save This Recipe for Later
Enter your email below, and I'll send this recipe straight to your inbox. You'll also get simple Indian vegetarian recipes and practical cooking ideas from my kitchen.
Nutrition
If you try this creamy avocado raita, leave a comment and tell me what you served with it. Your combinations can also help other home cooks plan simple everyday meals. For another texture-focused yogurt side, try this makhana raita.
Want to Save This Recipe?
Enter your email below to save this recipe for later. I’ll send it to your inbox, along with simple Indian vegetarian recipes to make everyday cooking easier.
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
Leave a Reply