Raita

For other uses, see Raita (disambiguation).

Raita

A cucumber and mint raita
Origin
Alternative name(s)	रायता, রাইতা Pachadi
Region or state	Indian Subcontinent with regional variations
Details
Course served	Condiment
Serving temperature	Cold
Main ingredient(s)	Yogurt, cucumber, mint
Variations	Dahi chutney, Pachadi
Approximate calories per serving	46

Raita is an Indian, Pakistani and Bangladeshi side dish made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labelled as gram flour).

The closest approximation in western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike traditional western condiments like, salt, pepper, mustard and horseradish that made dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In vegetarian Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles.

The yogurt may be seasoned with coriander, roasted cumin seeds; mint, cayenne pepper, chaat masala and other herbs and spices.

Etymology

The word raita first appeared in print around the 19th century; it comes from the Hindi language. The word raita in Hindi and Urdu is a derivative of the Sanskrit word rajika, meaning black mustard, and tiktaka, meaning sharp or pungent. In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi.

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.

Preparation

Cumin (zīrā ) and black mustard (rāī ) are fried. This tempering is then mixed with minced, raw vegetables or fruits (such as cucumber, onion, carrot, pineapple, papaya) and yogurt.

Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavour.

A variety of raita of India varies from region to region, most notable raithas are boondi raitha—tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy) and onion raita and vegetable raita. The mixture is served chilled. Raita may cool the palate when eating spicy Indian or Pakistani dishes.

Pachadi

For the main article see Pachadi.

Pachadi is the South Indian variation of Raita.

Variants

Spring onion raita.

Bhoondi raita.

Pomegranate raita.

Raitas can be prepared with three main base ingredients: vegetables, pulses and fruits. These are mixed with yogurt and flavored with a variety of seasonings to make different types of raita.

Vegetable raitas

1. Tomato onion raita
2. Cucumber raita
3. Carrot raita
4. Pumpkin raita
5. Potato raita
6. Mint and peanut raita
7. Spinach raita
8. Horned melon raita
9. Beet raita
10. Calabash raita (Bottle Gourd raita)
11. Brinjal raita

Pulse raitas

1. Sprouted green gram raita
2. Boondi raita

Fruit raitas

1. Banana raita
2. Mango raita
3. Guava raita
4. Grape raita
5. Pineapple raita
6. Pomegranate raita

Serving methods

As a side dish

Raita is served as a side dish to be eaten with main course dishes.

• Biryani
• Pulav (pilaf)
• Seekh kabab

See also

• Ale Bajji
• Cacık
• List of condiments
• List of yogurt-based dishes and beverages
• Tarator
• Tzatziki

External links

• Pudina (mint) Raita