Raita
| Raita | |
|---|---|
| Main course | |
 A cucumber and mint raita | |
| Alternative name(s): | |
| Pachadi | |
| Place of origin: | |
| India, Pakistan and Bangladesh | |
| Region or state: | |
| North India, Pakistan, Sylhet | |
| Serving temperature: | |
| Cold | |
| Main ingredient(s): | |
| Yogurt, cucumber, mint | |
| Variations: | |
| Dahi chutney, Pachadi | |
| Food energy (per serving): | |
| 46 kcal (193 kJ) | |
| Recipes at Wikibooks: | |
 Raita | |
| Media at Wikimedia Commons: | |
 Raita |
Raita (Hindi: रायता rāytā , Bengali: রাইতা) is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices.
Etymology
The word raita first appeared around the 19th century; it comes from the Hindi language.[1] The word raita in Hindi and Urdu is a derivative of the Sanskrit word rajika, meaning black mustard, and tiktaka, meaning sharp or pungent.[2] In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi.
Raita is also sometimes simply called dahi, after its main ingredient.
Preparation
Cumin (zīrā ) and black mustard (rāī ) are fried. These are then mixed with minced, raw vegetables or fruits (such as cucumber, onion, carrot, pineapple, papaya) and yogurt.[3]
Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavour.
A variety of raita of Northern India is boondi raitha—tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian or Pakistani dishes.[4] Raita is also eaten with kebabs.
Pachadi
For the main article see Pachadi.
Pachadi is the South Indian variation of Raita.
Types of 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.[5]
Vegetable raitas
- Tomato onion raita
- Cucumber raita
- Carrot raita
- Pumpkin raita
- Potato raita
- Mint and peanut raita
- Spinach raita
- Horned melon raita
Pulses raitas
- Sprouted green gram raita
- Boondi raita
Fruit raitas
Serving methods
As a side dish
Raita is served as a side dish to be eaten with main course dishes.[5]
See also
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Wikibooks Cookbook has a recipe/module on |
External links
References
- ↑ Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group.
- ↑ "Raita". Merriam Webster.
- ↑ Mehta Gambhir, Aloka (25 May 2011). "Tandoori chicken with Tomato Raita". The Times of India. Retrieved 30 January 2012.
- ↑ Cultural Food Practices. American Dietetic Associat. 2009. p. 244.
- ↑ 5.0 5.1 Basic Food Preparation (Third Edition). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.
