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For other uses, see Raita (disambiguation).
Raita with cucumber and mint.jpg
A cucumber and mint raita
Alternative names Pachadi
Course Condiment
Place of origin India, Pakistan and Bangladesh
Region or state North India, Pakistan, Sylhet
Serving temperature Cold
Main ingredients Yogurt, cucumber, mint
Variations Dahi chutney, Pachadi
Food energy
(per serving)
46 kcal (193 kJ)
Cookbook: Raita  Media: Raita

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.[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.

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.


Cumin (zīrā ) and black mustard (rāī ) are fried. These are then mixed with minced, raw vegetables or fruits (such as cucumber, onion, carrot, pineapple, papaya) and yogurt.[3]

Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavour.[citation needed]

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]


For the main article see Pachadi.

Pachadi is the South Indian variation of Raita.


Spring onion raita.
Bhoondi raita.
Pomegranate raita.

Raitas can be prepared with three main base ingredients: vegetables, pulses and fruits. These are mixed with yogurt and flavored with a variety of seasonings to make different types of raita.[5]

Vegetable raitas[edit]

  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
  9. Beet raita
  10. Calabash raita (Bottle Gourd raita)

Pulse raitas[edit]

  1. Sprouted green gram raita
  2. Boondi raita

Fruit raitas[edit]

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

Serving methods[edit]

As a side dish[edit]

Raita is served as a side dish to be eaten with main course dishes.[5]

See also[edit]


  1. ^ Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. ISBN 9781847062741. 
  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. ISBN 9780880914338.  |first1= missing |last1= in Authors list (help)
  5. ^ a b Basic Food Preparation (Third Edition). Orient Longman Private limited. 1986. ISBN 81-250-2300-3. 

External links[edit]