||It has been suggested that this article be merged with Dahi chutney. (Discuss) Proposed since February 2014.|
A cucumber and mint raita
|Place of origin||India, Pakistan and Bangladesh|
|Region or state||North India, Pakistan, Sylhet|
|Main ingredient(s)||Yogurt, cucumber, mint|
|Variations||Dahi chutney, Pachadi|
|Food energy (per serving)||46 kcal (193 kJ)|
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.
The word raita first appeared around the 19th century; it comes from the Hindi language. The word raita in Hindi and Urdu is a derivative of the Sanskrit word rajika, meaning black mustard, and tiktaka, meaning sharp or pungent. In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi.
Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.
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. Raita is also eaten with kebabs.
For the main article see Pachadi.
Pachadi is the South Indian variation of Raita.
Types of raita
- Tomato onion raita
- Cucumber raita
- Carrot raita
- Pumpkin raita
- Potato raita
- Mint and peanut raita
- Spinach raita
- Horned melon raita
- Beet raita
As a side dish
Raita is served as a side dish to be eaten with main course dishes.
|Wikibooks Cookbook has a recipe/module on|
- 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.
- Basic Food Preparation (Third Edition). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.