|Alternative names||रायता, রায়তা|
|Region or state||Indian subcontinent with regional variations|
|Associated national cuisine||India, Bangladesh, Pakistan, Nepal|
|Main ingredients||Dahi (yogurt), buttermilk, cucumber, mint|
|Variations||Dahi chutney, Pachadi|
|46 kcal (193 kJ)|
Raita is a condiment in South Asian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).
The closest approximation in western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, mustard and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles.
The word raita first appeared in print around the 19th century; it comes from the Hindi language. The word raita in Bengali language and Hindustani is a portmanteau of the Sanskrit word rajika or the derivative Hindustani rai (pronounced "ra-ee") meaning black mustard seed, 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 India varies from region to region, most notable raithas are boondi raitha—tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy) and onion raita and vegetable raita. The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes.
Pachadi is the South Indian variation of Raita.
- Bathua ka Raita, popular in Haryana in winters
- Cucumber raita
- Lauki (Bottle Gourd/Calabash) Raita, popular in Haryana and Uttar Pradesh
- Beetroot raita
- Brinjal raita
- Carrot raita Carrot Raita
- Chili salt raita, could be chopped fresh chilies or just the dried chili powder
- Horned melon raita
- Mint and peanut raita
- Onion coriander spring onion raita
- Onion tomato raita
- Potato raita Potato Raita
- Pumpkin raita
- Spinach raita
Made either from sprouted pulses, roasted pulses or other condiments made from pulse flour.
As a side dish
Raita is served as a side dish to be eaten with main course dishes.
As a sauce (not traditional)
- Grilled Chicken
As a dressing (not traditional)
- Budda Bowl
- Pasta Salad
|Wikibooks Cookbook has a recipe/module on|
Tzatziki, a similar dish found in Eastern Mediterranean and Middle Eastern cuisine
- Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. ISBN 9781847062741.
- "Raita". Merriam Webster.
- Mehta Gambhir, Aloka (25 May 2011). "Tandoori chicken with Tomato Raita". The Times of India. Retrieved 22 December 2019.
- American Dietetic Association (2009). Cultural Food Practices. American Dietetic Associat. p. 244. ISBN 9780880914338.
- Basic Food Preparation (Third ed.). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.
- Bathua ka Raita | Haryana and Uttar Pradesh bathua recipe | Indian cuisine, masterchefu.com.
|Wikimedia Commons has media related to Raita.|