Raita Masala

homemade Raita Masala recipe you can easily prepare and store for regular use. This masala will give your raita a tangy, spicy, and refreshing flavor—similar to what’s served in restaurants.

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🌿 Ingredients (for about 100 g Raita Masala)

* Cumin seeds (jeera) – 2 tbsp (roasted)

* Black salt (kala namak) – 2 tbsp

* Rock salt (sendha namak) – 1 tbsp

* Black peppercorns (kali mirch) – 1 tbsp

* Dry mint leaves (pudina) – 2 tbsp

* Dry ginger powder (saunth) – 1 tsp

* Red chili powder – 1 tsp

* Asafoetida (hing) – ¼ tsp

* Coriander seeds (dhania) – 1 tbsp

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🔥 Method

1. Roast spices

   * In a pan, dry roast cumin seeds and coriander seeds on low flame until aromatic. Let them cool.

   * Lightly roast black peppercorns (optional for stronger flavor).

2. Grind

   * In a spice grinder, add roasted spices along with black salt, rock salt, dry ginger powder, red chili powder, hing, and dry mint.

   * Grind to a fine powder.

3. Store

   * Transfer to an airtight glass jar. Store in a cool, dry place. Stays fresh for 2–3 months.

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🍶 How to Use

* Add ½ to 1 tsp Raita Masala to a bowl of plain curd/yogurt along with chopped veggies (onion, cucumber, tomato, boondi, or pineapple).

* Mix well, garnish with fresh coriander, and serve chilled.

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👉 Pro Tip: You can also sprinkle this masala on salads, chaats, or buttermilk for an instant flavor boost.

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