Raita
From Wikipedia, the free encyclopedia
 A cucumber and mint raita |
|
| Origin | |
|---|---|
| Place of origin | India |
| Region or state | North India |
| Dish details | |
| Course served | main course |
| Main ingredient(s) | Yoghurt, cucumber, mint |
| Variations | Dahi chutney |
Raita (also spelled raitha) is an Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying caraway (zeera) along with red mustard (raie) and these mixtures are poured into curd. Vegetables such as cucumber and onions and even fruits like pineapple and raw papaya are used. Raw ginger and Garlic paste, green chili paste and sometimes mustard paste are used to enrich flavour. A popular variety of raitha of northern India is Boondi raitha; tiny balls of fried gramflour, which may taste salty or tikka (spicy). The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good foil for spicy Indian dishes. Raita is also eaten with kebabs.
Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with dahi yogurt.[citation needed]
Raita could be considered similar to the Greek tzatziki.
[edit] Dishes in which raita is served as a side dish
 |
This condiment-related article is a stub. You can help Wikipedia by expanding it. |
