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Raita (also spelled raitha) is an
Indian condiment based on yogurt (dahi) and used as a sauce or dip. The
yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne
pepper, and other herbs and spices. It is prepared by frying caraway
(zeera) along with red mustard (raie) and these mixtures are poured into
curd. |
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Left: A cucumber
and mint raita. |
Vegetables such as cucumber and onions and even
fruits like pineapple and raw papaya are used. Raw ginger and Garlic paste,
green chili paste and sometimes mustard paste are used to enrich flavour. A
popular variety of raitha of northern India is Boondi raitha; tiny balls of
fried gramflour, which may taste salty or tikka (spicy). The mixture is served
chilled.
Raita has a cooling effect on the palate that makes it a good foil for
spicy Indian dishes. Raita is also eaten with
kebabs.
Raita could be considered similar to the Greek
tzatziki.
