Raita: Difference between revisions
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'''Raita''' or '''Raitha''' is an Indian side dish made | {{subpages}} | ||
'''Raita''' or '''Raitha''' is an Indian side dish usually used a [[sauce]], made from [[curd]] or [[yogurt]] with (usually)[[cucumber]] or bottle gourd or [[calabash]] and seasoned with such [[spices]] as[[Caraway]] (''Carum carvi'', known as ''jeera'' in India and also called Persian cumin), Coriander or [[Cilantro]] (''Coriandrum sativum''), [[pepper]] and [[mint]]. It is somewhat similar to the [[Greek]] Tzatziki or tzadziki or tsatsiki. Raita is a cooling accompaniment to hot, spicy dishes. | |||
Here is a [http://www.youtube.com/watch?v=3T77d2jD-_E demonstration] and a [http://gitaskitchen.blogspot.com/2009/06/cucumber-and-black-olives-raita.html recipe]. | |||
However, another way is to put the spices in the yogurt and allow this mixture to settle for some time, then add the cucumber and other vegetables. | |||
Raita may be prepared and kept refrigerated for a day, then served chilled. | |||
Latest revision as of 18:05, 2 September 2009
Raita or Raitha is an Indian side dish usually used a sauce, made from curd or yogurt with (usually)cucumber or bottle gourd or calabash and seasoned with such spices asCaraway (Carum carvi, known as jeera in India and also called Persian cumin), Coriander or Cilantro (Coriandrum sativum), pepper and mint. It is somewhat similar to the Greek Tzatziki or tzadziki or tsatsiki. Raita is a cooling accompaniment to hot, spicy dishes.
Here is a demonstration and a recipe.
However, another way is to put the spices in the yogurt and allow this mixture to settle for some time, then add the cucumber and other vegetables.
Raita may be prepared and kept refrigerated for a day, then served chilled.