Raita

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Raita is a side dish and condiment in Indian cuisine made of dahi (yogurt or "curd") together with raw or cooked vegetables, fruit, or pulses. The yogurt may be seasoned with herbs and spices such as coriander, roasted cumin seeds, mint, and cayenne pepper.

Raita is served alongside many Indian dishes such as pulao rice, and as a mild cooling accompaniment to curries.

Etymology

The word raita first appeared in print around the 19th century; it comes from the Hindi language.<ref name=Sedgwick>Template:Cite book</ref> 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.<ref name=MW>Template:Cite web</ref>

In South India, especially Andhra Pradesh, Telangana, Kerala and Tamil Nadu, traditional raita is called pachadi.<ref>Template:Cite web</ref>

In Eastern Nepal, the dish is known as dahi kakro (Template:Lit), whereas in western regions of Nepal it is known as raito.<ref>Template:Cite news</ref><ref>Template:Cite web</ref>

Dish

Spices such as cumin (Template:Transliteration) and black mustard (Template:Transliteration) are fried. This tempering is mixed with minced, raw vegetables or fruits (such as cucumber, onion, carrot, beetroot, tomato, pineapple, or pomegranate) and yogurt.<ref name="TOI1">Template:Cite news</ref>

Raita is served as a side dish to be eaten with main course dishes, from pulao to curries.<ref name=Orient/> It is usually served chilled. It helps to cool the palate when eating spicy Indian dishes.<ref>Template:Cite book</ref>

Variants

Raitas can be varied by using any of three types of ingredient as its base: vegetables, pulses, or fruits. These are mixed with yogurt and flavoured with a variety of seasonings to make different types of raita.<ref name="Orient">Template:Cite book</ref> A commonly made version is cucumber raita.<ref name="Orient"/> Seasonal ingredients include goosefoot or lamb's quarters (Chenopodium album), used in wintertime in Haryana to make bathua ka raita.<ref>Template:Cite web</ref> Among the many regional variants is chukauni, potato raita, made in Nepal. It is flavoured with onion and coriander, and eaten with dishes such as batuk, fritters of black lentils.<ref>Template:Cite news</ref>

• Raita variants
• Cucumber raita
  Cucumber raita
• Beetroot and carrot raita
  Beetroot and carrot raita
• Onion raita
  Onion raita
• Chickpea raita
  Chickpea raita
• Pomegranate raita
  Pomegranate raita

See also

• Tzatziki, a similar dish found in Eastern Mediterranean and Middle Eastern cuisine
• List of condiments
• List of dips
• List of yogurt-based dishes and beverages