Raita

For other uses, see Raita (disambiguation).

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).

Raita

Cucumber and mint raita
Alternative names	रायता, রায়তা Pachadi
Course	Condiment
Region or state	Indian subcontinent with regional variations
Associated cuisine	India, Bangladesh, Pakistan, Nepal
Serving temperature	Cold
Main ingredients	Dahi (yogurt), buttermilk, cucumber, mint
Variations	Dahi chutney, Pachadi
Food energy (per serving)	46 kcal (193 kJ)
Cookbook: Raita   Media: Raita

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 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.^[1] The word raita in Bengali language 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.^[2]

In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi.^[3]

In Eastern Nepal, the dish is known as dahi kakro (lit. 'Yogurt cucumber'), whereas in western regions of Nepal it is known as raito.^[4][5]

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.^{[citation needed]}

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.^[6]

Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavour.^{[citation needed]}

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.^[7]

Variants

•  

  Onion Raita

•  

  Spring Onion Raita

•  

  Boondi raita

•  

  Beetroot and carrot raita

•  

  Boondi Raita

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.^[8]

Vegetable raitas

 

Cucumber and tomato raita

1. Bathua ka raita, popular in Haryana in winters^[9]
2. Cucumber raita
3. Lauki (bottle gourd/calabash) raita, popular in Haryana and Uttar Pradesh
4. Beetroot raita
5. Brinjal raita
6. Carrot raita
7. Chili salt raita, could be chopped fresh chilies or just the dried chili powder
8. Horned melon raita
9. Mint and peanut raita
10. Onion coriander spring onion raita
11. Onion tomato raita
12. Potato raita
13. Pumpkin raita
14. Spinach raita
15. Garlic mint raita

Fruit raitas

 

Pomegranate raita

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

Pulse raitas

Made either from sprouted pulses, roasted pulses or other condiments made from pulse flour.

1. Bhujia sev raita
2. Boondi raita
3. Sprouted green gram raita

Serving methods

As a side dish

 

Pulao served with boondi raita

Raita is served as a side dish to be eaten with main course dishes.^[8]

• Biryani
• Pulav (pilaf)
• Seekh kabab
• Paratha
• Pav bhaji
• Indian Thali

As a sauce (not traditional)

• Grilled chicken
• Salmon
• Tacos

As a dressing (not traditional)

• Salads
• Pasta salad

See also

•  Food portal

 

Wikibooks Cookbook has a recipe/module on

• Raita

• 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

1. Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. ISBN 9781847062741.
2. "Raita". Merriam Webster.
3. "How To Make South-Indian-Style Tomato Raita". NDTV Food. Retrieved 11 October 2022.
4. "स्थानीय उत्पादनको प्रवद्र्धन : पाहुनालाई घिउ, मह र मकैको रोटी". Naya Patrika (in Nepali). Retrieved 27 August 2022.
5. "सुदूरको स्याउली थाप्ने चलन लोप हुँदै". प्रशासन (in Nepali). Retrieved 27 August 2022. साइतमा जानेहरूका लागि स्याउली थाप्ने चलन, साउन महिनामा धानको खेतबारीमा गएर राइतो, बटुक बनाएर हरेला खाने चलन
6. Mehta Gambhir, Aloka (25 May 2011). "Tandoori chicken with Tomato Raita". The Times of India. Retrieved 22 December 2019.
7. American Dietetic Association (2009). Cultural Food Practices. American Dietetic Associat. p. 244. ISBN 9780880914338.
8. Basic Food Preparation (Third ed.). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.
9. Bathua ka Raita | Haryana and Uttar Pradesh bathua recipe | Indian cuisine, masterchefu.com.

External links

 

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