Avocado Raita

Name: Avocado Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 ripe avocado (about 200 g), half diced and half mashed; 300 g plain curd, whisked smooth; ½ cucumber (about 100 g), grated and squeezed dry; 1 green chilli, finely chopped; 2 tablespoons chopped coriander; ½ teaspoon roasted cumin powder, plus a pinch to finish; ½ teaspoon fine salt; ¼ teaspoon black salt (optional); 1 tablespoon lemon juice

Fat cools chilli heat more effectively than water does, which is exactly why raita exists. Avocado brings more of it than cucumber, so this version works harder next to a hot curry.

Keep the tempering optional — plain roasted cumin is enough on a weeknight.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Bowl of avocado raita with curd, cumin and coriander

Prep

10 min

Cook

No cooking

Total

10 min

Servings

Difficulty

Easy

Cuisine

Indian

Vegetarian
No cooking
Gluten-free

Ingredients

1 ripe avocado (about 200 g), half diced and half mashed
300 g plain curd, whisked smooth
½ cucumber (about 100 g), grated and squeezed dry
1 green chilli, finely chopped
2 tablespoons chopped coriander
½ teaspoon roasted cumin powder, plus a pinch to finish
½ teaspoon fine salt
¼ teaspoon black salt (optional)
1 tablespoon lemon juice

Instructions

1
Whisk the curd with the salt, black salt and lemon juice until completely smooth and pourable.
2
Squeeze the grated cucumber hard in your fist and discard the water, then stir it in.
3
Fold in the mashed avocado first — it thickens the curd — then the diced avocado, chilli and coriander.
4
Chill for at least 15 minutes. Raita is meant to be cold.
5
Finish with a pinch of roasted cumin just before it goes to the table.

Recipe tips

Squeeze the cucumber properly. Unsqueezed, it releases water for the next hour and you end up with soup.
Half mashed, half diced gives you a thick base with pieces in it — all diced sits at the bottom.
If the curd is sour, a quarter teaspoon of sugar balances it without making the raita sweet.
Serve with biryani, pulao, spicy paratha or anything with a lot of chilli in it.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 130 kcal
Protein: 4 g
Carbs: 8 g
Fat: 9 g
Fibre: 4 g

Storage

Best within a few hours. Keeps overnight refrigerated but the avocado darkens and the curd releases whey; stir well before serving.

Frequently asked questions

Does avocado work in Indian food?

In cold, fat-carrying dishes like raita and chaat, yes — it behaves like a rich cucumber. It does not do well cooked into gravies, where heat dulls it.

Can I use Greek yoghurt?

Yes, thinned with two tablespoons of water. Undiluted it is too thick to be raita.

How spicy should it be?

One chilli gives a gentle background heat, which is the point — raita is meant to cool the meal, not add to it.

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