Mustard Raita

Raita full of mustard flavour. While this cooling yogurt raita recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. Pretty simple to prepare at home, all you need is fresh curd.

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Mustard Raita
Main Ingredients Mustard Seeds, Yogurt
Cuisine Indian
Course Raitas
Prep Time 7-8 hour
Cook time 2-2.30 hour
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Mustard Raita

  • 1/2 cup mustard seeds soaked overnight in ¼ cup vinegar and 1 cup water
  • 3 medium cucumbers unpeeled
  • 1 cup yogurt
  • Salt to taste
  • 4-5 green chillies
  • Juice of 1 lemon
  • 1 1/2 teaspoons mustard oil
  • 1 teaspoon mustard seeds
  • A pinch turmeric powder
  • 1 tablespoon fresh coriander leaves finely chopped


  1. Grind soaked mustard seeds into a coarse paste.
  2. Grate cucumbers into a bowl. Add the ground mustard paste, yogurt and salt and mix.
  3. Finely chop green chillies and add to the raita. Add lemon juice and mix well.
  4. Heat mustard oil in a non-stick pan, add mustard seeds and turmeric powder and let the seeds splutter. Pour this tempering over the raita. Add coriander leaves and mix well.
  5. Transfer into a serving bowl. Chill for at least 2 hours and serve.

Nutrition Info

Calories 838
Carbohydrates 43.5
Protein 304
Fat 59.2