Raita

Raita is a side dish in Indian cuisine made of 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 labeled 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 common western condiments such as pepper, mustard, and horseradish that make 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 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 Bengali and Hindi is a portmanteau of the Sanskrit word rajika or the derivative Hindi rai (pronounced "ra-ee") meaning black mustard seed, and tiktaka, meaning sharp or pungent.
In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi, Tayir pachadi.
In Eastern Nepal, the dish is known as dahi kakro, whereas in western regions of Nepal it is known as raito.
Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.
Preparation
Cumin and black mustard 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 dishes.
Variants
Raitas can be prepared with three main base ingredients: vegetables, pulses and fruits. These are mixed with yogurt and flavoured with a variety of seasonings to make different types of raita.
Vegetable raitas
Bathua ka raita, popular in Haryana in winters
Cucumber raita
Lauki (bottle gourd/calabash) raita, popular in Haryana and Uttar Pradesh
Beetroot raita
Brinjal raita
Carrot raita
Chili salt raita, either with chopped fresh chilies or dried chili powder
Horned melon raita
Mint and peanut raita
Onion coriander spring onion raita
Onion tomato raita
Potato raita
Pumpkin raita
Spinach raita
Garlic mint raita
Fruit raitas
Banana raita
Mango raita
Guava raita
Grape raita
Pineapple raita
Pomegranate raita
Pear raita
Pulse raitas
Made either from sprouted pulses, roasted pulses or other condiments made from pulse flour.
Bhujia sev raita
Boondi raita
Sprouted green gram 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
Paratha
Pav bhaji
Indian Thali
As a sauce
Grilled chicken
Salmon
Tacos
As a dressing
Salads
Pasta salad
See also
Tzatziki, a similar dish found in Eastern Mediterranean and Middle Eastern cuisine
Pachadi, a South Indian pickle side dish similar to Raita
Chukauni, a Nepalese potato side dish
Lists
List of condiments
List of dips
List of yogurt-based dishes and beverages
References
External links
Indian condiments
Uttar Pradeshi cuisine
Mughlai cuisine
Telangana cuisine
Bengali cuisine
Punjabi cuisine
Bihari cuisine
Yogurt-based dishes
Kerala cuisine
Pakistani condiments
Fijian cuisine