Raita

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For other uses, see Raita (disambiguation).
Raita
Kafta Raita

A cucumber and mint raita
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, Pachadi
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, cumin, mint, cayenne pepper, and other herbs and spices.

Contents

[edit] Etymology

The word raita first appeared around the 19th century and 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.

[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 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] Pachadi

For the main article seee ' Pachadi '

Pachadi is the South Indian variation of Raita. It contains soft Vegetables such as cucumber, Indian Yellow Cucumber, carrot or papaya, Curd and a garnish of oil fried mustard seeds (and sometimes green chili and curry leaves are also added in the garnish) In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry. Ugadi pachadi, prepared on Ugadi day in Andhra Pradesh, is a concoction of fresh neem blossoms, jaggery, salt, tamarind juice, red chilli powder and raw green mango pieces.

[edit] Nutrition

One tablespoon serving of plain raita has approximately 12 calories, 1 gram of fat, 30 milligrams of sodium, and 1 gram carbohydrates.[5] It is usually considered a 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 seasonings to make different types of raita.[7]

[edit] Vegetable raitas

  1. Tomato onion raita
  2. Cucumber raita
  3. Carrot raita
  4. Pumpkin raita
  5. Potato raita
  6. Mint and peanut raita
  7. Spinach raita
  8. Horned melon raita

[edit] Pulses raitas

  1. Sprouted green gram raita
  2. Boondi raita

[edit] Fruit raitas

  1. Pineapple raita
  2. Banana raita
  3. Mango raita
  4. Guava raita
  5. Grape raita

[edit] Serving methods

[edit] As a side dish

Raita is served as a side dish to be eaten with different main course dishes.[7]

[edit] See also

Wikibooks Cookbook has a recipe/module on

[edit] References

  1. ^ Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. 
  2. ^ "Raita". Merriam Webster. 
  3. ^ Mehta Gambhir, Aloka (25 May 2011). "Tandoori chicken with Tomato Raita". The Times of India. Retrieved 30 January 2012. 
  4. ^ Cultural Food Practices. American Dietetic Associat. 2009. p. 244. 
  5. ^ "Raita". Sparkpeople.com. Retrieved 30 January 2012. 
  6. ^ Hudgens, Ted (2010). The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life. Chronicle Books. 
  7. ^ a b Basic Food Preparation (Third Edition). Orient Longman Private limited. 1986. ISBN 81-250-2300-3. 


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