Methi raita recipe – How to make methi (fenugreek) raita recipe | raita recipes

Methi raita is a flavoured raita made with fenugreek leaves (methi), curd and spices.  It goes well with parathas or as a side dish for pulao or biryani or as a side accompaniment with dal rice or khichdi or any other rice dish.  Methi raita is a simple and quick raita recipe and also a healthy side dish.  Do try this raita recipe for a change from the regular raitas.

Other raita recipes

Cucumber raita

Onion raita

Beetroot raita


Prep Time :  15 mins

Cook Time :  5 mins

Servings : 2-3 persons

North Indian cuisine


Fenugreek (methi) leaves – 1 cup (chopped finely)

Yoghurt (curd) – 1 cup

Green chillies – 2 (chopped finely)

Cumin (jeera) powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon (optional)

Cooking oil – 1 teaspoon

Mustard seeds (rai) – 1/2 teaspoon

Garlic cloves – 2 (chopped finely)

Salt to taste



Clean the fenugreek leaves and immerse them in water for 5 to 10 minutes to discard any impurities/mud if any.  Drain them and chop the leaves finely.  Keep it aside.


Heat oil in a pan on medium flame.  Add mustard seeds and allow them to splutter.  Then add chopped garlic cloves and green chillies.  Saute for a minute on low flame till garlic cloves turn light brown in colour.  Add chopped fenugreek leaves and mix well.

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Saute till the leaves become soft and stops releasing water.  Switch off the flame.  Take a small mixing bowl.  Add the curd, red chilli powder, cumin powder and salt.  Whisk the curd along with the spices well.

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Add tempered fenugreek leaves to the curd mixture and stir well again. Check for salt and add accordingly to taste.

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Healthy and tasty methi raita is ready to be served.



You can add water and adjust the consistency of the raita as per your taste.

Add little sugar if you want a sweet and sour taste.

Add chat masala for an enhanced flavour.

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