Raita

{{Infobox food

| name = Raita

| image = Cucumber-raita.jpg

| image_size =

| caption = Cucumber and mint raita

| alternate_name = {{lang|hi|रायता}}, {{lang|bn|রায়তা}}
Pachadi

| country =

| region = Indian subcontinent with regional variations

| national_cuisine = India, Bangladesh, Pakistan, Nepal

| creator =

| course = Condiment

| served = Cold

| main_ingredient = Dahi (yogurt), buttermilk, cucumber, mint

| variations = Dahi chutney, Pachadi

| calories = 46

| other =

}}

Raita is a side dish and condiment in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, 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 common Western condiments such as 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 yogurt may be seasoned with coriander, roasted cumin seeds, mint, cayenne pepper, chaat masala and other herbs and spices.

Etymology

The word raita first appeared in print around the 19th century; it comes from the Hindi language.{{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=https://books.google.com/books?id=cKQFoS0reu8C&pg=PA146 |isbn=9781847062741}} The word raita in Bengali and Hindi is a portmanteau of the Sanskrit word rajika or the derivative Hindi rai (pronounced "ra-ee") meaning black mustard seed, and tiktaka, meaning sharp or pungent.{{cite web|title=Raita|url=http://www.merriam-webster.com/dictionary/raita|publisher=Merriam Webster}}

In South India, especially Andhra Pradesh, Telangana, Kerala and Tamil Nadu, traditional raita is called pachadi.{{Cite web |title=How To Make South-Indian-Style Tomato Raita |url=https://food.ndtv.com/food-drinks/how-to-make-south-indian-style-tomato-raita-3224331 |access-date=2022-10-11 |website=NDTV Food |language=en}} In Telugu, it is referred to as Perugu pachadi, and Tayir pachadi in Tamil.

In Eastern Nepal, the dish is known as dahi kakro ({{Lit|yogurt cucumber}}), whereas in western regions of Nepal it is known as raito.{{Cite web |title=स्थानीय उत्पादनको प्रवद्र्धन : पाहुनालाई घिउ, मह र मकैको रोटी |url=https://nayapatrikadaily.com/news-details/3378/2019-01-16 |access-date=2022-08-27 |website=Naya Patrika |language=ne}}{{Cite web |title=सुदूरको स्याउली थाप्ने चलन लोप हुँदै |url=https://www.prasashan.com/2022/08/13/346233/ |access-date=2022-08-27 |website=प्रशासन |quote=साइतमा जानेहरूका लागि स्याउली थाप्ने चलन, साउन महिनामा धानको खेतबारीमा गएर राइतो, बटुक बनाएर हरेला खाने चलन |language=ne}}

Raita is also sometimes simply called dahi, or "sourmilk", after its main ingredient, particularly in South African Indian cuisine.{{Citation needed|date=August 2021}}

Preparation

Cumin ({{Transliteration|hi|zīrā}}) and black mustard ({{Transliteration|hi|rāī}}) are fried. This tempering is then mixed with minced, raw vegetables or fruits (such as cucumber, onion, carrot, beetroot, tomato, pineapple, and pomegranate) and yogurt.{{cite news |last=Mehta Gambhir |first=Aloka |title=Tandoori chicken with Tomato Raita |url=https://timesofindia.indiatimes.com/life-style/health-fitness/diet/Tandoori-chicken-with-tomato-raita/articleshow/8566514.cms |access-date=22 December 2019 |newspaper=The Times of India |date=25 May 2011}}

Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavour.{{citation needed|date=May 2014}}

Raita is usually served chilled. It is used to cool the palate when eating spicy Indian dishes.{{cite book|author=American Dietetic Association|title=Cultural Food Practices|year=2009|publisher=American Dietetic Associat|pages=244|url=https://books.google.com/books?id=THX9ElbT4AAC|isbn=9780880914338}}

Variants

File:Onion Raita.jpg|Onion raita

File:Spring onion raitha.jpg|Spring onion raita

File:Boondhi raita picture.JPG|Boondi raita

File:Beetroot carrot raita picture.JPG|Beetroot and carrot raita

File:Raita Bhojpuri Lucknow Uttar Pradesh India.jpg|Boondi raita

Raitas can be prepared with three main base ingredients: vegetables, pulses and fruits. These are mixed with yogurt and flavoured with a variety of seasonings to make different types of raita.{{cite book|title=Basic Food Preparation|year=1986|publisher=Orient Longman Private limited|isbn=81-250-2300-3|url=https://books.google.com/books?id=zXHVH-hqVE4C&q=raita&pg=PA242|edition=Third}}

=Vegetable raitas=

File:Cucumber and Tomato Raita.jpg

Bathua ka raita, popular in Haryana in winters[http://masterchefu.com/bathua-ka-raita/ Bathua ka Raita | Haryana and ] {{Webarchive|url=https://web.archive.org/web/20201112025248/http://masterchefu.com/bathua-ka-raita/ |date=12 November 2020 }}Uttar Pradesh bathua recipe | Indian cuisine, masterchefu.com.
Cucumber raita
Lauki (bottle gourd/calabash) raita, popular in Haryana and Uttar Pradesh
Beetroot raita
Brinjal raita
Carrot raita
Chili salt raita, either with chopped fresh chilies or dried chili powder
Horned melon raita
Mint and peanut raita
Onion coriander spring onion raita
Onion tomato raita
Potato raita
Pumpkin raita
Spinach raita
Garlic mint raita