Mamta's Kitchen

Watercress Raita

Jal-Khumbi Raita

Mamta Gupta

I love the slightly sharp taste of Watrecress in salads and sandwiches. So one day, I thought why not use it in raita! It was really nice. You can make a few variations. Serves 6-8 as part of a meal.


  • 2 cups thick yoghurt or dahi

  • 1 bunch (roghly 100 gm.)

  • 1 tsp. salt, adjust to taste

  • 1 green chilli

  • 1 tsp. cumin seeds dry roasted and coarsely ground*

  • Optional Extras. Any one of these can also be added

  • 1 small red onion, finely chopped

  • 1-2 green chillies, finely chopped (Indians do not normally de-seed them, but if you want the raita to be mild, you can de seed them)

  • 1/2 tsp. chilli powder

  • 1 clove chopped garlic

  • 1/2 cup of cucumber, grated or finely chopped

  • *I roast 1/4 cup of cumin seeds at a time, grind them coarsely, and keep in a small jar. It saves me fiddeling around each time I need it.


  1. Wash and drain watercress and chilli.

  2. Chop very finely, either in a food processor or by hand.

  3. Add to yoghurt, along with all other ingredeints of choice. Mix. You can sprinkle a little chilli powder and/or roast cumin on top as garnish.

  4. Serve chilled.

  5. Also see Raita Selection.


  • Watercress leaves can also be used as stuffing for parathas, for making aloo bhjai etc., whereever you would normally use radish or mooli leaves.

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