Raita Masala |Curd Masala Powder

An easy raita masala or curd masala powder recipe that turns raita super tasty, cool and refreshing!

What is a raita masala or curd masala powder?

Raita masala or curd masala powder is a blend of whole spices that boosts the flavour of raita/curd when added to it. 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 yogurt 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 an multi-purpose spice blend as I use this masala not only for raitas but also for so many other preparations like snacks, chutneys, drinks, paranthas, fruit and vegetable chats, 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 few dollars reutilizing the same spices you have already in your spice box!!

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

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

What goes in raita masala powder?

This easy raita masala recipe involves only four ingredients that I am sure every kitchen pantry has!

Following are the spices you need:

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-fry veggies, Indian paranthas, pooris, any preparation; it always enhances the flavour of the dish!
  
• 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.
  
• Possess antibacterial and antifungal properties, improves digestion, heart-friendly.
  
• Carom seeds are slightly bitter; hence a little lesser than cumin seeds in preparing curd masala powder.

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.
  
• I thought of taking less quantity of fennel seeds as they are highly aromatic, and if it exceeds a little more, spice powder will be dominant by fennel seeds only.

Mustard seeds

• Mustard seeds are strong with an earthy flavour. 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 fennel quantity.

How to make raita masala powder?

To make curd masala powder or raita masala powder, get all the spices in a bowl, dry roast and grind them! That’s what you all need to do.

Let’s dive into a little more detailed steps:

1. Dry roast the spices one by one until aromatic in a dry skillet on low heat.
   
   Roasting makes the fragrance and flavour of the spices more intense. So, don’t skip this. It will also help spices stay fresh for a longer time as it will dry out any moisture present in the spices.
   
   
   
2. Once all the spices turn brownish, allow them to cool to room temperature.
   
   
   
3. Transfer to a grinding jar and grind to a fine powder.
   
   
   
4. Store the curd masala in an airtight jar to retain its freshness and aroma. It remains fresh for 4-5 months at room temperature.
   
   

NOTE:

• Cumin takes a little longer, whereas fennel and mustard seeds start turning brown in few seconds.
  
  
• Always use a clean, dry spoon when using it.

Isn’t it worth putting a little effort to get your fresh homemade raita masala without any preservatives?

How to use masala raita powder?

A pinch of this raita masala powder is enough to boost the flavour of any raita! Sprinkle it on 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, kheera raita, aloo raita or dahi vada etc.,
  
  
• Add it to drinks like lassi/ chaas ( buttermilk), shikanji (Indian lemonade), and observe the difference. It not only enhances the taste of the drinks but also helps digestion.
  
  
• Apart from this, it can be used as a substitute for chaat masala for making salads, fruit salads.
  
  
• Sprinkle it on a boiled egg, use it in making paranthas, chutneys so many choices to use this all-purpose raita masala.

Tips n Tricks

1. All the spices must be dried and fresh for long-lasting storage.
   
   
   
2. Roasting spices is good to do as it helps in drying out any moisture present in the spices.
   
   
   
3. Do not roast spices on high heat as it may burn spices, and these will be bitter.
   
   
   
4. Cooldown spices before grinding; otherwise, moisture may arise. It can spoil the masala later on. 
   
   
   
5. If you like mint also, you can add 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.

 I would love to know your thoughts about this curd masala powder /raita masala powder.

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Are you fond of Indian chutney recipes ? Don’t forget to check out:

cilantro chutney

carrot chutney

cilantro-mint chutney

all-purpose dip

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