Methi raita recipe
Print Recipe
0 from 0 votes

Methi Raita

Methi Raita - a delicious yogurt dip flavored with garlic and fenugreek leaves. It is one of the best fenugreek recipes and perfect as a side dish to serve with you lunch or dinner.
Prep Time5 mins
Cook Time10 mins
Course: Accompaniment, Side Dish
Cuisine: Indian
Keyword: Methi Raita, Methi Raita Recipe
Servings: 2
Calories: 144kcal
Author: Farrukh Aziz

Ingredients

for methi raita recipe

  • 1 cup fenugreek leaves (fresh methi leaves) finely chopped
  • 3/4 cup ¬†yogurt whisked well
  • 2-3 cloves garlic finely chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon lemon juice
  • 1/4 teaspoon green chilli crushed coarsely or chopped finely ( you can adjust accordingly)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Black salt to taste
  • 2 teaspoon oil 10 ml

for tadka

  • 3 cloves garlic
  • 2 teaspoon oil 10 ml
  • A pinch of Kashmiri red chilli powder

Instructions

how to make methi raita

  • In a pan, heat 2 teaspoons of oil
  • Add cumin seeds and fry until aromatic
  • Then, add chopped garlic and fry until golden and aromatic
  • Add green chilli and chopped methi leaves, saut√© well on high heat for another few seconds
  • Then, add sugar and 1/4 teaspoon salt and cook on high for another minute. Do not cover and cook
  • Take it off the heat and keep aside for few minutes until completely cool
  • Then, in a bowl, add whisked yogurt, cooked methi, black salt to taste, lemon juice and mix well
  • You may add water and adjust the consistency of raita along with seasoning as per your preference.

For tadka:

  • For tadka, firstly, heat 2 teaspoon oil in a small pan
  • Add chopped garlic and fry until golden
  • Switch off the heat and immediately add pinch of red chilli powder
  • Pour this tempering over the raita and serve

Nutrition

Calories: 144kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 339mg | Potassium: 160mg | Sugar: 5g | Vitamin A: 1.8% | Vitamin C: 4.6% | Calcium: 12.5% | Iron: 1.8%