Raita
Raita
Raita (/raɪˈtɑː/; from Hindi: रायता) is a condiment from the Indian subcontinent, made with 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 labelled as gram flour).
Etymology
The term "Raita" is derived from the Sanskrit word "Rajika," meaning black mustard, and "tiktaka," meaning sharp or pungent. In the context of Indian cuisine, "Raita" typically refers to a yogurt-based side dish.
Ingredients
The main ingredient of Raita is Yogurt, which is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures, which ferment lactose, the natural sugar found in milk.
Other ingredients can include raw or cooked Vegetables such as cucumber, onion, tomato, and carrot. Some variations of Raita also include Fruit like pineapple or pomegranate.
In the case of Boondi Raita, the dish includes fried droplets of batter made from Besan (chickpea flour, generally labelled as gram flour).
Preparation
Raita is typically served chilled and is often used to balance spicy dishes in Indian cuisine. The yogurt is seasoned with herbs and spices such as coriander, cumin, mint, and black pepper.
Related Terms
External links
- Medical encyclopedia article on Raita
- Wikipedia's article - Raita
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