Last updated on December 21, 2024
The Keto Avocado Raita has hung curd, avocado, vegetables, lime juice, and aromatic Indian spices. Mash avocados and mix with yogurt, cumin powder, chopped cilantro, and a touch of lemon juice for tanginess.
This low-carb, creamy Indian side dish is ideal for a ketogenic diet: keto avocado raita. This healthful and delicious side dish is made with ripe avocados, rich Greek yogurt, and traditional seasonings.
It’s a healthy and flavourful side dish that complements dishes like Keto Chicken Biryani and Keto Garlic Butter Naan in a Keto Diet. You can also use it as a dip with Keto Avocado Chips and Parantha.
The taste of this Raita is lusciously smooth and creamy, with a delightful blend of Indian spices and lemon. The combination of avocado and curd is truly excellent, and with every bite, you’ll feel like you’re in Avocado heaven!
What’s more, avocados are low in net carbs, with only 2.8 grams per serving. So you can enjoy this recipe guilt-free in small portions with every meal. Let’s dive into the easy recipe and whip up some delicious Keto Avocado Raita.
This raita is rich in healthy fats, probiotics, and flavor, making it ideal for pairing with keto-friendly dishes like grilled meats or cauliflower rice. Add salt and a pinch of chili powder for a hint of spice.
Must try this amazing recipe and feel and feel free to share your opinion about it in the comment box below. Also, try my Keto Cauliflower Curd Recipe.
Keto Avocado Raita Recipe
Ingredients
- 1 Ripe avocado
- mediumHung curd (whisked till it is smooth)
- 150 gramsOnion chopped
- 1 tablespoonTomato chopped
- 1 tablespoonCucumber chopped
- 2 tablespoonsChilli (finely chopped)
- 1 greenChopped coriander leaves
- 2 tablespoonsRoasted Cumin (Jeera) Powder
- 1/2 teaspoon Chat Masala
- 1/2 teaspoonLime Juice
- 1 teaspoon SaltAs per your preference
Instructions
- Prep Avocado using a knife. Cut the fruit around the seed and twist it, which will separate them into two halves. Now, using a spoon, scoop out the flesh.
- Take a mixing bowl. Using a fork or a potato masher, mash the avocados until they get nearly smooth in the bowl.
- Now, add the whisked-hung curd. Put in chopped onion, tomato, cucumber, green chilies, lime juice, coriander, roasted jeera powder, chat masala powder, and salt in the same bowl.
- Mix everything very well. Serve it immediately or chilled.
Notes
This recipe simply adds brilliant South Indian flavors to any dish, and even to a bland dal, that raita is both hearty and flavorful.
The etymology of raita is hard to source but since the traditional tool used to whip dahi smooth is called a rai in Hindi (what we Punjabis call a madani or mathani, to make mattha), there could be a verb that transforms and connects rai to raita. Another view, probably the correct one, is that the term for this relish comes from a combination of rai, the spice, and tikta or teekha, sharp (the taste); from Sanskrit *râjikâtiktaka, mustard pickle: râjikâ, black mustard — The Hindu.
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