Raita is often prepared with a base of natural yogurt and cucumbers or garlic, tomatoes, carrots, mild and sharp peppers, onions, and spices such as nutmeg, cardamom, cinnamon, black pepper, cumin or turmeric in the most varied proportions. A key ingredient in the preparation of raita is mustard powder. Actually, the Hindi word for mustard is Rai. It is also seasoned with raisins, cilantro, peppermint and lime juice.
Raita is traditionally served as an accompaniment to various other Indian dishes such as curry, dal, sweet, piquant and sour pickled vegetables and parantha. It can be combined with other dishes according to personal taste. The raita is usually served with tandoori chicken and other Indian dishes or simply as an entree.
Raita has a cooling effect and is therefore often served with hot dishes in order to lessen the spiciness. The spicy taste of Indian cuisine contrasts and at the same time complements perfectly with this simple dish, as is the case of tandoori or biryani. In addition, it is also often used to give a special touch to vegetable salads, but also fish and grilled meats.
Raita is full of flavor and leaves a very refreshing sensation, making it very appropriate for the summer. It has many variations. One of them is the banana raita, in which this fruit replaces the cucumber so that its flavor is completely different from the traditional recipe.
500 g yogurt
1 tsp garlic
1 tsp lemon juice
1 tsp cumin powder
2 tbsp green coriander or mint
Freshly ground black pepper
Raita Recipe Method
Peel the cucumber and grate into a bowl. Add salt and briefly set aside. Drain the liquid. Add the yogurt to the cucumber in a bowl. Mix well and stir until creamy.
Cut the onion into fine rings and mix with the coriander or the mint under the yogurt. Season with salt, pepper, cumin, garlic and lemon juice.
The Raita should be left in a cool place for at least 30 minutes before serving.