Indian · side
Raita
Raita reads herbaceous 4.6, sourness 3.8 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Indian side, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 3.8 / 10
- Sour & Bright — 4.2 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 1.9 / 10
- Aromatic & Spice — 5.3 / 10
The measured notes (of 18)
Herbaceous 4.6 · Sourness 3.8 · Salinity 3.6 · Allium 3.6 · Funk & Ferment 3.1 · Fruity 3.0 · Heat 2.6 · Sweetness 2.5 · Earthy 2.4 · Warm Spice 2.1 · Umami 2.1 · Richness 1.9 · Floral 1.6 · Citrus 1.2 · Bitterness 1.2
What's in it (9)
- 2 cups thick yogurt
- 1 medium cucumber, diced
- 1/2 medium onion, finely diced
- 1 small tomato, diced
- 1 tsp roasted cumin powder
- 1/2 tsp black salt
- 2 tbsp fresh cilantro
- 1 tbsp fresh mint
- 1 green chili, minced
Time & effort: about 15 min (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 35.2 kcal, 2.5 g protein, 0.3 g fat, 6 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Whisk yogurt smooth and stir in finely diced cucumber, onion, and tomato.
- Season with roasted cumin powder, black salt, and chopped fresh herbs.
- Chill before serving alongside biryani, kebabs, or parathas.
Dishes with a similar flavor shape
- Jambon Persillé de Bourgogne — French · Burgundy
- Zucchini and Corn Enchiladas Verdes — Mexican
- Solterito Arequipeño — Peruvian
- Tuscan Five-Pepper Salsa — Latin American
- Pebre con Merkén — Chilean
Keep reading: what herbaceous, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.