Raita: Difference between revisions
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==Etymology== |
==Etymology== |
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The origin of the word ''Raita'' is dated around 19th century and it comes from [[Hindi]] language.<ref name=Sedgwick>{{cite book|last=Sedgwick|first=Fred|title=Where words come from: A dictionary of word origins|year=2009|publisher=Continuum International Publishing group|location=London|url=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}}</ref> |
The origin of the word ''Raita'' is dated around 19th century and it comes from [[Hindi]] language.<ref name=Sedgwick>{{cite book|last=Sedgwick|first=Fred|title=Where words come from: A dictionary of word origins|year=2009|publisher=Continuum International Publishing group|location=London|url=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}}</ref> |
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The word ''Raita'' in [[Hindi]] and [[Urdu]] is a derivative of the [[Sanskrit]] word ''Rajika'' meaning [[black mustard]] and ''tiktaka'' meaning sharp or pungent.<ref name=MW>{{cite web|title=Raita|url=http://www.merriam-webster.com/dictionary/raita|publisher=Merriam Webster}}</ref> |
The word ''Raita'' in [[Hindi]] and [[Urdu]] is a derivative of the [[Sanskrit]] word ''Rajika'' meaning [[black mustard]] and ''tiktaka'' meaning sharp or pungent.<ref name=MW>{{cite web|title=Raita|url=http://www.merriam-webster.com/dictionary/raita|publisher=Merriam Webster}}</ref>. It is alternatively called pachadi. |
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==Preparation== |
==Preparation== |
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Revision as of 11:32, 17 July 2012
 A cucumber and mint raita | |
| Alternative names | Pachadi |
|---|---|
| Course | Main course |
| Place of origin | Pakistan, India and Bangladesh |
| Region or state | Pakistan, North India, Sylhet |
| Serving temperature | Cold |
| Main ingredients | Yogurt, cucumber, mint |
| Variations | Dahi chutney |
| 46 kcal (193 kJ) | |
Raita ([रायता rāytā] Error: {{Lang-xx}}: text has italic markup (help)) 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.
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]. It is alternatively called pachadi.
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.
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 a low-fat food and good for digestion.[6]
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]
Vegetable Raitas
- Tomato Onion Raita
- Cucumber Raita
- Carrot Raita
- Pumpkin Raita
- Potato Raita
- Mint and peanut Raita
- Spinach Raita
Pulses Raitas
- Sprouted Green gram Raita
- Boondi Raita
Fruit Raitas
Serving methods
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]
- Biryani
- Pulav (pilaf)
- Seekh kabab
See also
References
- ^ 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.
{{cite book}}:|first=missing|last=(help) - ^ "Raita". Sparkpeople.com. Retrieved 30 January 2012.
- ^ Hudgens, Ted (2010). The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life. Chronicle Books.
- ^ a b Basic Food Preparation (Third Edition). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.
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