Avocado Raita (Avocado Yogurt Dip)

May 28, 2020 By Aneesha |

This post may contain affiliate links. Please see disclosures.

This Avocado Raita recipe is lusciously smooth and creamy thanks to ripe avocados and yogurt that’s pleasantly seasoned with Indian spices. It’s a quick and easy avocado yogurt dip for fresh cut veggies, flatbread, paratha, crispy snacks, curries and biryani.

avocado yogurt dip garnished with cilantro in black bowl

The Best Indian Guacamole

My family and I are big fans of avocado. I don’t know if it’s because we live in California or because of their ultra-creamy consistency, but we enjoy avocados every chance we get.

And if I can create a recipe that celebrates California and Indian cuisine, I’m all for it!

The inspiration for this fusion recipe came from the Avocado dressing that I created a few months ago. We loved the combination of avocado and yogurt so much, that I decided to incorporate it in our favorite Indian condiment- Raita.

This homemade dip celebrates my California roots but is equally balanced (both in flavor and authenticity) with robust Indian spices.

We call it the Indian guacamole!

All I need for this raita is only 7 ingredients (including spices), one bowl and 10 minutes! I love to serve it as an appetizer dip with veggies or crispy snacks. I also love pairing it with Indian curries, biryani and fresh paratha (Indian flatbread).

One bite and you’ll be in Avocado heaven!

avocado yogurt dip garnished with cilantro in black bowl

What Is Raita?

Raita is a dip made with yogurt and various spices that are blended with raw or cooked vegetables, and sometimes fruit. It is a popular condiment or side dish in Indian, Pakistani and Bangladeshi cuisine.

The main purpose of raita is to act as a cool contrast to the many spicy curries, kebabs and biryani in Southeast Asian cuisine.

In India, it is often used as a side dish with curries, biryani and dal, and is accompanied with paratha (flatbread), chutneys and pickles.

Did you know that the Indian Avocado is Known As Butter Fruit

Avocado is not a commercial fruit crop in India. It is known as Makhanfal in Hindi, but it is commonly referred to throughout the country as Butter Fruit. (Makhan means butter and fal means fruit).

My research tells me that the avocado seed was brought to the Indian subcontinent from Sri Lanka in the twentieth century. It is very limited in scale since it is only grown in certain parts of the country (mainly Karnataka, Tamil Nadu and Kerala, with farms popping up in Sikkim).

The main difference between western avocados, such as the popular Californian Hass variety, and Indian avocados is the fat content. A Hass has about 18% fat content whereas an Indian avocado has less than 12% fat content.

Ingredients & Substitutions

This homemade avocado raita recipe is made with seven simple ingredientsavocado, plain yogurt, salt, roasted cumin powder, chaat masala, cayenne and fresh cilantro.

Sometimes I add another ingredient- finely chopped serrano or jalapeno, and that elevates this dip to another level 🙂

indian spices, avocado, cilantro, yogurt with whisk
  • Avocado: Pick an avocado at the peak of ripeness. Since avocados can be such a temperamental fruit, you can learn all there is to know about picking and working with avocados in Creamy Avocado Dressing (and feel free to make some, too!).
  • Yogurt: The key ingredient in any raita is the yogurt (sometimes referred to as Dahi or curd). I use plain, full-fat, regular yogurt for its consistency. Low-fat or non-fat yogurt would also work. Greek yogurt is too thick for raita recipes, so you would have to dilute it with water.
  • Spices: This is the fun part. A wide range of seasonings can go into raita depending on the region or recipe. For this avocado-based recipe, I love the balance of roasted cumin powder (Jeera) for its earthiness and chaat masala for its zing. Cayenne adds a little bit of heat and salt brings everything together. I have noticed that Himalayan pink salt gives great results in this recipe. And as always, adjust the seasonings to suit your needs.
  • Fresh Herbs: My herb of choice is fresh cilantro as it adds a bright, fresh flavor to the raita. Mint would also go great here.

How To Make Avocado Raita

This Indian raita is so quick and easy, it takes less than 10 minutes to mix together. All you need is one bowl and a fork to mash this dip into creamy goodness. Simply:

mashed avocado in stoneware bowl with fork
  • Mash the avocado using a fork or potato masher in a large bowl, mashing out any chunks. Alternatively, blend it in your mini-food processor for a smooth consistency.
mashed avocado, yogurt, indian spices, chopped cilantro in stoneware bowl with fork
  • Add yogurt, spices and chopped cilantro and mix it all together. Adjust seasoning and chill in the refrigerator till ready to serve.

Serving Suggestions – Avocado Yogurt Dip, Sauce or Spread

Avocado raita is such a versatile condiment, the serving possibilities are truly endless. It works in all forms – dip, sauce or spread. In Indian cuisine, raitas are a must-have with biryani (rice cooked with chicken, meat or vegetables), but the cooling sensation goes particularly well with curries and main dishes, too. Feel free to serve it with:

indian guacamole sauce in black bowl with spoon

Spicy Avocado Raita – Another Super-Hit Variation

This avocado Indian recipe combines Indian spices and creamy yogurt for a truly balanced dip. But, you can definitely turn up the heat with the addition of fresh chiles or red chili powder.

For spicy avocado raita, add 1 green chile finely chopped (seeds and ribs intact for extra heat) and sprinkle 1/4 teaspoon red chile powder on top at the very end.

Feel free to also add 1 Tablespoon crushed, roasted peanuts for extra crunch.

Vegan Avocado Raita (Dairy-free option)

This raita can be made vegan with one easy swap. Simply replace yogurt in this recipe with coconut or your favorite dairy-free yogurt and enjoy a Vegan Avocado Raita. Use the plain kind, not flavored.

Storage Instructions

I always store avocado raita in the refrigerator in an airtight container.

The acidity in the yogurt will protect the avocado from turning brown. For added insurance, you can place a piece of plastic wrap directly on the surface and seal tight. The dip will keep for up to 2-3 days.

Recipe Tips:

  • Use a super ripe avocado. You want an avocado this is ripe enough to mash to a smooth consistency, but not too ripe that it’ll have brown spots all over. Take a few tips and tricks from Creamy Avocado Dressing.
  • Plain regular yogurt goes best in this recipe. If using Greek Yogurt, thin it down using water.
  • Make it Vegan: Simply replace yogurt in this recipe with coconut or your favorite dairy-free yogurt and enjoy a Vegan Avocado Raita. Use the plain kind, not flavored.
  • Run it through a food processor for an even smoother texture. I usually mix it by hand, but the mini food processor or hand blender will produce a smoother consistency.
  • Add spice and crunch. For an extra kick, add 1 green chile finely chopped (seeds and ribs intact for extra heat) and sprinkle 1/4 teaspoon red chile powder on top at the very end. Gently crush 1 Tablespoon roasted peanuts and sprinkle on top when ready to serve.
  • Serve as a dip, sauce or spread. This avocado yogurt dip is so versatile. Serve it as an appetizer dip at your next party with fresh-cut vegetables, a sauce to go with crispy Indian snacks or spread on flatbread, sandwiches and more.
  • Enjoy it for breakfast with paratha. It’s a delicious and nutritious meal that will keep you going until lunchtime.
  • Store in an airtight container in the fridge for up to 3 days. For added insurance, place a piece of plastic wrap directly on the surface to keep the avocado from oxidizing and turning brown.

Avocado Recipes from my Kitchen

More Raita Recipes

More Indian Condiment Recipes From My Kitchen

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

avocado yogurt dip garnished with cilantro in black bowl

Avocado Raita

This Avocado Raita recipe is lusciously smooth and creamy thanks to ripe avocados and yogurt seasoned with Indian spices for an easy dip, sauce or spread.
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 138kcal

Ingredients

  • 1 avocado ripe, mashed (about 1 cup)
  • cups plain yogurt
  • ¼ teaspoon salt (I use Himalayan pink salt – kala namak)
  • ¼ teaspoon roasted cumin powder
  • ¼ teaspoon chaat masala
  • teaspoon cayenne
  • 2 tablespoons chopped cilantro

Instructions

  • In a large mixing bowl, mash avocado using a fork or potato masher.
    mashed avocado in stoneware bowl with fork
  • Add yogurt, spices and chopped cilantro and mix it all together. Adjust seasoning and chill in the refrigerator till ready to serve. Enjoy as a dip or as a side to your favorite Dal and rice meal!
    mashed avocado, yogurt, indian spices, chopped cilantro in stoneware bowl with fork

Notes & Recipe Tips

  • Use a super ripe avocado. You want an avocado this is ripe enough to mash to a smooth consistency, but not too ripe that it’ll have brown spots all over. Take a few tips and tricks from Creamy Avocado Dressing.
  • Plain regular yogurt goes best in this recipe. If using Greek Yogurt, thin it down using water or buttermilk.
  • Make it Vegan: Simply replace yogurt in this recipe with coconut or your favorite dairy-free yogurt and enjoy a Vegan Avocado Raita. Use the plain kind, not flavored.
  • Run it through a food processor for an even smoother texture. I usually mix it by hand, but the food processor will produce a smoother consistency.
  • Add spice and crunch. For an extra kick, add 1 green chile finely chopped (seeds and ribs intact for extra heat) and sprinkle 1/4 teaspoon red chile powder on top at the very end. Gently crush 1 Tablespoon roasted peanuts and sprinkle on top when ready to serve.
  • Serve as a dip, sauce or spread. This avocado yogurt dip is so versatile. Serve it as an appetizer dip at your next party with fresh-cut vegetables, a sauce to go with crispy Indian snacks or spread on flatbread, sandwiches and more.
  • Enjoy it for breakfast with paratha. It’s a delicious and nutritious meal that will keep you going until lunchtime.
  • Store in an airtight container in the fridge for up to 4 days. For added insurance, place a piece of plastic wrap directly on the surface to keep the avocado from oxidizing and turning brown.
 
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 138kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 191mg | Potassium: 386mg | Fiber: 3g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: avocado dip, Avocado Raita, indian avocado yogurt dip
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

You Might Also Like

No Comments

Leave a Reply