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{{short description|Indian food}}
{{Other uses}}
{{Use dmy dates|date=December 2019}}
{{Infobox food
| name = Raita
| image = Cucumber-raita.jpg
| image_size =
| caption = Cucumber and mint raita
| alternate_name = {{lang|hi|रायता}}, {{lang|bn|রায়তা}}<br />[[Pachadi]]
| country =
| region = [[Indian subcontinent]] with regional variations
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]], [[Nepali cuisine|Nepal]]
| creator =
| course = Condiment
| served = Cold
| main_ingredient = [[Dahi (curd)|Dahi]] (yogurt), [[buttermilk]], [[cucumber]], [[Mentha|mint]]
| variations = [[Dahi chutney]], [[Pachadi]]
| calories = 46
| other =
}}

'''Raita''' is a side dish and [[condiment]] in [[Indian cuisine]] made of [[dahi (curd)|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, [[Mentha|mint]], and [[cayenne pepper]].

Raita is served alongside many Indian dishes such as [[pilaf|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>{{cite book |last=Sedgwick |first=Fred |title=Where words come from: A dictionary of word origins |year=2009 |publisher=Continuum International Publishing |location=London |url=https://books.google.com/books?id=cKQFoS0reu8C&pg=PA146 |isbn=978-1847062741}}</ref> The word ''raita'' in [[Bengali language|Bengali]] and [[Hindi language|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>{{cite web |title=Raita |url=http://www.merriam-webster.com/dictionary/raita |publisher=Merriam Webster}}</ref>

In South India, especially [[Andhra Pradesh]], [[Telangana]], [[Kerala]] and [[Tamil Nadu]], traditional raita is called ''[[pachadi]]''.<ref>{{cite web |title=How To Make South-Indian-Style Tomato Raita |url=https://food.ndtv.com/food-drinks/how-to-make-south-indian-style-tomato-raita-3224331 |access-date=11 October 2022 |website=[[NDTV|NDTV Food]] |language=en}}</ref> 

In [[Eastern Nepal]], the dish is known as ''[[Dahi (curd)|dahi]] kakro'' ({{Lit|yogurt cucumber}}), whereas in western regions of Nepal it is known as ''raito''.<ref>{{Cite news |title=स्थानीय उत्पादनको प्रवद्र्धन : पाहुनालाई घिउ, मह र मकैको रोटी |trans-title=Promotion of local products: Ghee, honey and corn bread for guests |url=https://nayapatrikadaily.com/news-details/3378/2019-01-16 |access-date=27 August 2022 |newspaper=Naya Patrika |language=ne}}</ref><ref>{{Cite web |title=सुदूरको स्याउली थाप्ने चलन लोप हुँदै |trans-title=The custom of giving alms to distant relatives is disappearing. |url=https://www.prasashan.com/2022/08/13/346233/ |access-date=2022-08-27 |website=प्रशासन |quote=साइतमा जानेहरूका लागि स्याउली थाप्ने चलन, साउन महिनामा धानको खेतबारीमा गएर राइतो, बटुक बनाएर हरेला खाने चलन (The custom of offering Syauli to those who go to Sait, and the custom of going to rice fields in the month of Shrawan and making raito and batuk and eating harela) |language=ne}}</ref>

== Dish ==

Spices such as [[cumin]] (''{{Transliteration|hi|zīrā}}'') and black mustard (''{{Transliteration|hi|rāī}}'') are fried.  This [[chaunk|tempering]] is mixed with minced, raw vegetables or fruits (such as [[cucumber]], onion, carrot, [[beetroot]], [[tomato]], [[pineapple]], or [[pomegranate]]) and yogurt.<ref name="TOI1">{{cite news |last=Mehta Gambhir |first=Aloka |title=Tandoori chicken with Tomato Raita |url=https://timesofindia.indiatimes.com/life-style/health-fitness/diet/Tandoori-chicken-with-tomato-raita/articleshow/8566514.cms |access-date=22 December 2019 |newspaper=[[The Times of India]] |date=25 May 2011}}</ref>

Raita is served as a side dish to be eaten with main course dishes, from [[pilaf|pulao]] to [[Curry|curries]].<ref name=Orient/> It is usually served chilled. It helps to cool the palate when eating spicy [[Indian cuisine|Indian]] dishes.<ref>{{cite book |title=Cultural Food Practices |year=2009 |publisher=American Dietetic Association |page=244 |url=https://books.google.com/books?id=THX9ElbT4AAC |isbn=978-0880914338}}</ref>

==Variants==

Raitas can be varied by using any of three types of ingredient as its base: vegetables, [[Pulse (legume)|pulses]], or fruits. These are mixed with yogurt and flavoured with a variety of [[seasoning]]s to make different types of raita.<ref name="Orient">{{cite book |author=Department of Food and Nutrition, Delhi |chapter=<!--19. -->Raitas |title=Basic Food Preparation |year=1986 |publisher=Orient Longman |isbn=81-250-2300-3 |url=https://books.google.com/books?id=zXHVH-hqVE4C&q=raita&pg=PA242 |edition=Third}}</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>{{cite web |title=Lamb's Quarters (Bathua) |url=https://www.indraprasthahorticulturesociety.com/lambs-quarters-bathua/ |website=Indraprastha Horticulture Society |access-date=13 November 2025 |archive-url=https://web.archive.org/web/20230922175456/https://www.indraprasthahorticulturesociety.com/lambs-quarters-bathua/ |archive-date=22 September 2023 |date=2025 |url-status=live}}</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 (food)|batuk]], fritters of black lentils.<ref>{{cite news |last=Khanal |first=Prashanta |title=The culture, history and recipe of batuk |url=https://kathmandupost.com/recipes/2020/08/28/the-culture-history-and-recipe-of-batuk |date=28 August 2020 |newspaper=[[The Kathmandu Post]] |language=en}}</ref>

<gallery class=center mode=nolines widths=180 heights=140 caption="Raita variants">
File:Kheere Ka Raita (cropped).JPG|Cucumber raita
File:Beetroot carrot raita picture.JPG|Beetroot and carrot raita
File:Egg Kothu Chapathi with Onion Raitha-Thoothukudi-Tamil Nadu-DED 010 (cropped).jpg|Onion raita
File:Boondhi raita picture.JPG|Chickpea raita
File:Pomegranate raita (cropped).jpg|Pomegranate raita
</gallery>

==See also==

* [[Tzatziki]], a similar dish found in Eastern Mediterranean and Middle Eastern cuisine
* [[List of condiments]]
* [[Dip (food)#List of common dips|List of dips]]
* [[List of yogurt-based dishes and beverages]]

==References==

{{reflist|30em}}

==External links==

{{commons category|Raita}}
{{cookbook|Raita}}

{{Yogurts}}
{{Indian Dishes}}
{{Curry in the United Kingdom}}

[[Category:Indian condiments]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Telangana cuisine]]
[[Category:Bengali cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Bihari cuisine]]
[[Category:Yogurt-based dishes]]
[[Category:Kerala cuisine]]
[[Category:Pakistani condiments]]
[[Category:Fijian cuisine]]