Homemade Raita Masala

To make homemade Raita Masala, dry roast 6 tbsp of cumin seeds, 1 tbsp of coriander seeds, 1 tbsp of black peppercorns, and 4 dry red chillies on low flame until the cumin turns brown. After switching off the flame, add 0.25 tsp of asafoetida and let the mixture cool. Once cooled, mix in 1 tbsp of black salt and grind everything into a fine powder using a mixer. Store the Raita Masala in an airtight container for future use.

Yes, Raita Masala is suitable for vegan diets as it consists of spices and does not contain any animal products. You can use it to enhance the flavor of vegan dishes like Raita made with plant-based yogurt or Lassi made with almond or coconut milk.

If you don't have black salt, you can substitute it with regular sea salt or Himalayan pink salt. However, keep in mind that black salt has a unique flavor and mineral content, so the taste may vary slightly with these substitutes.

To keep your homemade Raita Masala fresh, store it in an airtight container in a cool, dry place away from direct sunlight. Properly stored, it can last for several months, but for the best flavor, try to use it within 1-2 months.

Raita Masala pairs wonderfully with various dishes. It's perfect for enhancing the flavor of Raita, Lassi, or curd. Additionally, you can sprinkle it over salads, grilled vegetables, or use it as a seasoning for rice dishes and curries to add a delightful spice.