Raita

Raita

Cucumber and mint raita
Alternative names	रायता, রায়তা Pachadi
Course	Condiment
Region or state	Indian subcontinent with regional variations
Associated cuisine	India, Bangladesh, Pakistan, Nepal
Serving temperature	Cold
Main ingredients	Dahi (yogurt), buttermilk, cucumber, mint
Variations	Dahi chutney, Pachadi
Food energy (per serving)	46 kcal (193 kJ)
Cookbook: Raita   Media: Raita

Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour).

The closest approximation in Western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike common Western condiments such as pepper, mustard, and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys, and pickles.

The yogurt may be seasoned with coriander, roasted cumin seeds, mint, cayenne pepper, chaat masala and other herbs and spices.