Peru (Guava) ka Raita – A Gujrathi Speciality

Peru ka raita (guava) blog cover

Gujarath is one of the few states that has the highest population of vegetarians. This could be attributed to Emperor Ashoka who set up his rock edicts at Girnar, Gujarath. It reads – :No living being maybe slaughtered for sacrifice; no festive gatherings (for the purpose) be held. Such is the long standing history of food from the region.This recipe I tried during my recent trip to Mumbai literally bowled me over. Peru or Guavas, is coarsely grated, mixed with yoghurt along with other spices and served with breads. This dish had perfectly balanced flavours and different textures that took my palate by surprise. Here is how you make it.


  • Guavas – 2 medium sized (red or white)
  • Yoghurt / Curd – 1 cup
  • Fresh roasted cumin powder – ½ tsp
  • Red chilly powder – ½ tsp
  • Salt – to taste
  • Coriander leaves – to garnish
  • Sugar – ½ tsp


  1. Wash Guavas, peel the skin and grate the them not too fine.
  2. Stop grating when you get to the layer with seeds
  3. Whisk the yogurt with salt, sugar, cumin powder and red chilli powder
  4. Add the grated guavas to the yoghurt and mix well
  5. Garnish with coriander leaves and serve chilled.


  • Do not use overripe or raw guavas
  • You could make smaller pieces of guavas instead of grating them
  • Ensure the yoghurt is not sour. If sour, add some milk
  • I personally used the guava seeds as it gave a nice crunchy texture.
  • Pairs very well with rotis/puris/theplas
  • Raita does not require tempering


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