Place the yogurt in a small mixing bowl and whisk until smooth. Add chopped avocado (reserve some for garnish), lime juice, ground cumin, salt and pepper. Add the chopped cilantro and mix well. Taste and adjust the seasoning. Serve right away or chill until ready to serve.
To choose avocado, squeeze it gently and it should be slightly firm and not overly soft or mushy. Also check under the stem or cap at the top. The area underneath it should be green. If it is brown then it is overripe and best to avoid.
You can use either store-bought or homemade yogurt. I love using Greek yogurt because it is tangy and creamy.
Store leftover raita sauce in an airtight container in the fridge for 1 day.
Looking for ways to jazz up this simple raita recipe, then here are a few ideas:
For a creamier raita, mash half of the avocado until smooth and then add the yogurt.
Add chopped onion, tomato, cucumber to make it crunchy and extra delicious.
Sprinkle some chaat masala on top for an added flavor punch.