Raita
A cucumber and mint raita |
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| Origin | |
|---|---|
| Alternative name(s) | Pachadi |
| Place of origin | Pakistan, India and Bangladesh |
| Region or state | Pakistan, North India, Sylhet |
| Details | |
| Course | main course |
| Serving temperature | cold |
| Main ingredient(s) | Yogurt, cucumber, mint |
| Variations | Dahi chutney |
| Approximate calories per serving |
46 |
Raita (Hindi: रायता rāytā) is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip. The yogurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices.
Contents |
[edit] Etymology
The origin of the word Raita is dated around 19th century and it comes from 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]
[edit] Preparation
Cumin (zīrā) and black mustard (rāī) are fried. These are then mixed with minced, raw vegetables or fruits (such as cucumber, onion, or carrot, pineapple, or papaya) and the 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.
[edit] Nutrition
One tablespoon serving of plain Raita has approximately 12.5 calories, 0.8 grams of fat, 27.05 miligrams of sodium and 1.0 gram carbohydrates.[5] It is usually considered low-fat food and good for digestion.[6]
[edit] Types of Raita
Raitas can be prepared with mainly three base ingredients: vegetables, Pulses and fruits. These are mixed with yogurt and flavored with a variety of Seasoning to make different types of Raita as mentioned below[7]
[edit] Vegetable Raitas
- Tomato Onion Raita
- Cucumber Raita
- Carrot Raita
- Pumpkin Raita
- Potato Raita
- Mint and peanut Raita
- Spinach Raita
[edit] Pulses Raitas
- Sprouted Green gram Raita
- Boondi Raita
[edit] Fruit Raitas
- Pineapple Raita
- Banana Raita
- Mango Raita
- Guava Raita
- Grape Raita
[edit] Serving methods
[edit] Dishes with which raita is served as a side dish
Raita is served as a side dish to be eaten with different main course dishes.[7]
[edit] See also
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Wikibooks Cookbook has a recipe/module on |
[edit] References
- ^ Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. http://books.google.co.in/books?id=cKQFoS0reu8C&pg=PA146&dq=raita+origin&hl=en&sa=X&ei=th0nT4LFCY20rAeU0KzTAQ&ved=0CFgQ6AEwBw#v=onepage&q=raita%20&f=false.
- ^ "Raita". Merriam Webster. http://www.merriam-webster.com/dictionary/raita.
- ^ Mehta Gambhir, Aloka (25 May 2011). "Tandoori chicken with Tomato Raita". The Times of India. http://timesofindia.indiatimes.com/life-style/health-fitness/diet/Tandoori-chicken-with-tomato-raita/articleshow/8566514.cms. Retrieved 30 January 2012.
- ^ Cultural Food Practices. American Dietetic Associat. 2009. pp. 244. http://books.google.co.in/books?id=THX9ElbT4AAC.
- ^ "Raita". Sparkpeople.com. http://www.sparkpeople.com/calories-in.asp?food=raita. Retrieved 30 January 2012.
- ^ Hudgens, Ted (2010). The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life. Chronicle Books. http://books.google.co.in/books?id=Ofmv1W-P4LUC.
- ^ a b Basic Food Preparation (Third Edition). Orient Longman Private limited. 1986. ISBN 81 250 2300 3. http://books.google.co.in/books?id=zXHVH-hqVE4C&pg=PA242&dq=raita&hl=en&sa=X&ei=hg0nT46YGcPnrAfw992zBQ&ved=0CDMQ6AEwAQ#v=onepage&q=raita&f=false.
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