Raita is a popular Indian side dish made by mixing thick yogurt with various fruits, vegetables, and spices. It can be sweet or spicy and is similar to Greek tzatziki. Cucumber raita is common outside of India, but carrot and onion versions are popular in India. It can be used as a dip or served over curries. It’s easy to make at home and can be adjusted to taste.
Raita is a side dish of Indian cuisine that is obtained by mixing thick yogurt with various fruits, vegetables and spices. Some people consider it a form of salad, while others use it more as a condiment. There are an assortment of ingredients that can be used in raita, creating dishes that range from almost sweet to intensely spicy. It is very common in India and around the world.
This dish is very similar to tsatsiki, a Greek dish that also takes advantage of the spicy nature of yogurt. In both cases, the yogurt used is usually plain, whole and very thick. Strained yogurt works especially well, because it’s extremely thick and has a similar texture to soft cheese curds; in parts of India, raita is known as a curd preparation in reference to the desired texture.
Outside of India, cucumber raita is probably the most common version of this dish, although in India this form can be hard to find, as the combination of yogurt and cucumber is frowned upon in the Ayurvedic tradition. Carrot and onion raita is common in India, and you can also find it made with bananas, tomatoes, kiwis, and an assortment of other foods. It can also be seasoned with things like cumin, coriander, black mustard seeds, mint, dill, and cayenne pepper, among other ingredients.
Traditional raita is a bit contradictory. The dish is both refreshing and spicy, with the yoghurt soothing the mouth while eating spicy food, while the frequently used chilies keep the taste buds on their toes. The dish can be used as a dip for bread and can be served alongside or over curries. Some people even like to eat it straight.
People who tend to have a problem with spicy food may want to ask for raita on the side of the plate if eating at an Indian restaurant. They can also specify that they want it to be less spicy. When eating very spicy food, it may be helpful to take a bite of raita; the acidity of the yogurt helps freshen the mouth, making it feel more comfortable.
This dish is very easy to make at home. Finely chopped fruit or your chosen veggies can be tossed with some yogurt and spices added to taste. Traditionally, raita is salted, and if a high-water vegetable like cucumber is used, salting it first will draw some of the water out so the dish doesn’t become liquid.
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