Last updated on September 2, 2023
I’m delighted to share with you a recipe for Keto Avocado Raita, which serves as a refreshing coolant after a spicy Indian lunch. This quick and easy recipe will add a cooling effect to your palate and can be served with any Indian meal.
The Keto Avocado Raita is made with hung curd, avocado, vegetables, lime juice, and aromatic Indian spices. 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.
|Hung curd (whisked till it is smooth)
|Chilli (finely chopped)
|Chopped coriander leaves
|Roasted Cumin (Jeera) Powder
|As per your preference
- 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 chillies, lime juice, coriander, roasted jeera powder, chat masala powder, and salt in the same bowl. Mix everything very well. Serve it immediately or chilled.
Nutrition Facts (Per Serving)
Must try this amazing recipe and feel free to share your opinion about it in the comment box below. Also, try my Keto Cauliflower Curd Recipe. This recipe simply adds brilliant south Indian flavours to any dish, and even to a bland dal. It is packed with aromatic Indian condiments and spices and can be made in a jiffy.
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.