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.
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.
This homemade dip celebrates my California roots, and is equally balanced with robust Indian spices.
The inspiration for this fusion recipe came from this Avocado dressing. We love the combination of avocado and yogurt so much, that I decided to incorporate it in our favorite Indian condiment- Raita.
All I need for this raita is only 7 ingredients, one bowl, and 10 minutes! I love to serve it as an appetizer dip with veggies or crispy snacks. I also pair it with Indian curries, biryani, and fresh paratha (Indian flatbread). One bite and you'll be in Avocado heaven!
Jump to:
What Is Raita?
Raita is a dip made with yogurt and warm 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. It is sometimes also accompanied by paratha (flatbread), chutneys, and pickles.
This raita is made using avocados! 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).
Fun fact: 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 ingredients. Sometimes I add finely chopped serrano or jalapeno, and that elevates this dip to another level 🙂
Avocado: Pick an avocado at the peak of ripeness. Hold it in your palm and it should have a slight give, but not too much. You can learn all there is to know about picking and working with avocados in Creamy Avocado Dressing.
Yogurt: The key ingredient in any raita is the yogurt. I use plain, full-fat, regular yogurt for its consistency. I prefer using homemade yogurt, but you can use any good quality store-bought as well. 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: Roasted cumin powder (Jeera) adds a unique earthiness, and chaat masala adds a contrasting zing. Cayenne adds a little bit of heat and salt brings everything together. I prefer using Himalayan pink salt in this recipe. And as always, adjust the seasonings to suit your needs.
Fresh Herbs: Fresh cilantro adds a bright, fresh flavor to the raita. Mint would also go great here.
Scroll to the recipe card for a detailed list of ingredients and quantities.
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:
- 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.
- 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 raita is such a versatile condiment, the serving possibilities are truly endless. It works great as a dip, sauce or spread. Feel free to serve it with:
- Fresh-cut vegetables, crackers, chips, papad or stuffed naan or paratha (flatbread)
- Chicken Biryani, Lamb Biryani, Vegetable Biryani, Chickpea Biryani, Quinoa Vegetable Biryani or Achaari Paneer Biryani
- Chana Dal, Dal Makhani or Dal Palak (Spinach Dal)
- Chicken Curry, Grilled Lamb Chops, or as a dipping sauce for Chicken Tikka, Tandoori Fish Tikka, or Tandoori Chicken.
- A more traditional approach is to serve it with plain or stuffed parathas (Indian flatbread). It's a healthy, well-balanced meal that keeps me fueled until lunchtime.
Variations to Try
- Spicy Avocado Raita - You can 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 ¼ teaspoon red chile powder on top at the very end.
- Add some crunch: 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.
How to Store
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 it 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.
- 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 chili finely chopped (seeds and ribs intact for extra heat) and sprinkle ¼ 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.
- 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.
More Avocado Recipes: If you enjoy avocados, do try this 5-minute Creamy Avocado Sauce/Dressing, and this Easy Guacamole.
More Raita & Condiment Recipes
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📖 Recipe
Avocado Raita
Ingredients
- 1 avocado ripe, mashed (about 1 cup)
- 1½ cups plain yogurt
- ¼ teaspoon salt (I use Himalayan pink salt - kala namak)
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon chaat masala
- ⅛ teaspoon cayenne
- 2 tablespoons chopped cilantro
Instructions
- In a large mixing bowl, mash avocado using a fork or potato masher.
- 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!
Notes
- 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 ¼ 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.
Nutrition
This recipe has been updated with new helpful tips.
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