 Cucumber and mint raita | |
| Alternative names | रायता,রায়তা Pachadi |
|---|---|
| Course | Condiment |
| Region or state | Indian subcontinent with regional variations |
| Associatedcuisine | India,Bangladesh,Pakistan,Nepal |
| Serving temperature | Cold |
| Main ingredients | Dahi (yogurt),buttermilk,cucumber,mint |
| Variations | Dahi chutney,Pachadi |
| 46 kcal (190 kJ) | |
Raita is a side dish andcondiment inIndian cuisine made ofdahi (yogurt or "curd") together with raw or cooked vegetables, fruit, or pulses. The yogurt may be seasoned with herbs and spices such ascoriander, roastedcumin seeds,mint, andcayenne pepper.
Raita is served alongside many Indian dishes such aspulao rice, and as a mild cooling accompaniment tocurries.
The wordraita first appeared in print around the 19th century; it comes from theHindi language.[1] The wordraita inBengali andHindi is aportmanteau of theSanskrit wordrajika or the derivative Hindirai (pronounced "ra-ee") meaningblack mustard seed, andtiktaka, meaning sharp or pungent.[2]
In South India, especiallyAndhra Pradesh,Telangana,Kerala andTamil Nadu, traditional raita is calledpachadi.[3]
InEastern Nepal, the dish is known asdahi kakro (lit. 'yogurt cucumber'), whereas in western regions of Nepal it is known asraito.[4][5]
Spices such ascumin (zīrā) and black mustard (rāī) are fried. Thistempering is mixed with minced, raw vegetables or fruits (such ascucumber, onion, carrot,beetroot,tomato,pineapple, orpomegranate) and yogurt.[6]
Raita is served as a side dish to be eaten with main course dishes, frompulao tocurries.[7] It is usually served chilled. It helps to cool the palate when eating spicyIndian dishes.[8]
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 ofseasonings to make different types of raita.[7] A commonly made version iscucumber raita.[7] Seasonal ingredients include goosefoot or lamb's quarters (Chenopodium album), used in wintertime inHaryana to makebathua ka raita.[9] Among the many regional variants ischukauni, potato raita, made in Nepal. It is flavoured with onion and coriander, and eaten with dishes such asbatuk, fritters of black lentils.[10]
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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)
