Raita Masala |Curd Masala Powder

What is a curd masala powder?

Raita masala or curd masala powder is a blend of whole spices that boosts the flavor of raita/curd when added. Raita refers to an Indian yogurt dip that can be prepared by adding chopped onions, tomatoes, cucumber, boiled potatoes, boondi, boiled bottle gourd, etc., to the yoghurt and enjoyed as a condiment with any meal.

A perfect must-have multi-purpose spice blend that is flavourful, super refreshing, and cools your body down in hot summers. The spices present aid digestion also. I called it a multi-purpose spice blend as I use this masala not only for raitas but also for many other preparations like snacks, chutneys, drinks, paranthas, fruit and vegetable chats, and curries.

It is a simple, easy recipe with a few mild spices even kids can enjoy!! I always prefer to make this masala at home because:

firstly; you have control over the ingredients; secondly; why spend extra when you can save a few dollars reutilizing the same spices you already have in your spice box!!

So friends, in my opinion, it is worth spending just 10 minutes making your own fresh masala dahi powder that lasts for several months without any preservatives!!!

You can also check out Chai masala powder with only 4 ingredients!

Cumin seeds (Jeera)

• A well-known flavourful spice derived from the Cuminum cyminum plant. It is used either as whole dried seeds or as ground powder. Use them in curries, stews, soups, stir-fried veggies, Indian paranthas, pooris, and any preparation for flavor and aroma.
• Owing to their strong anti-carminative and digestive aid properties, I have taken cumin seeds as a predominant spice (large quantity) for preparing the raita masala.

Carom seeds (Ajwain)

• Carom seeds look like cumin seeds but are small and round. These are seeds of the Indian traditional Ajwain herb having both medicinal and culinary uses.
• Possesses antibacterial and antifungal properties, improves digestion, and is heart-friendly.
• Carom seeds are slightly bitter so use lesser in quantity.

Fennel seeds

• These highly aromatic fennel seeds are harvested from the fennel herb. It is similar to anise in taste. Fennel seeds can be used whole or ground.
• It aids digestion, prevents bloating, and has a calming effect. Also, it adds a cool and refreshing taste to the masala.
• These are highly aromatic. So add them carefully as If they exceed a little more, spice powder will be dominated by fennel seeds.

Mustard seeds

• Mustard seeds are strong with an earthy flavor. It possesses many health benefits due to its high source of nutrients and antioxidant properties.
• I use black mustard seeds and prefer them to be the same as the fennel quantity.

How to use this spice mix?

A pinch of this raita masala powder is enough to boost the flavor of any raita! Sprinkle it on the yogurt preparation and mix well before serving!

• It is an all-purpose spice blend that you can use in any curd preparation, be it a plain curd, dahi boondi, cucumber raita, aloo raita, or dahi vada, etc.,
• Add it to drinks like lassi/ chaas ( buttermilk), and shikanji (Indian lemonade), and observe the difference. It not only enhances the taste of the drinks but also helps digestion.
• Use as a substitute for chaat masala for aloo chaat, veggie, and fruit salads.
• Sprinkle it on a boiled egg, or use it for making parathas, and chutneys.

Tips

1. All the spices must be dried and fresh for long-lasting storage.
2. Roasting spices is good to do as it helps dry out any moisture present in the spices.
3. Do not roast spices on high heat as they may burn spices, and will be bitter.
4. Cool down spices before grinding; otherwise, moisture may arise. It can spoil the masala later on. 
5. If you like mint also, you can add a few dry mint leaves while grinding the spices.
6. Always use a clean, dry spoon when using it.
7. Store in an airtight jar. It stays fresh for at least 4-5 months at room temperature.

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