Raita is an Indian condiment made from salted yoghurt (Dahi), mixed together with a variety of vegetables, fruits and herbs, and typically served as a side dish to help cool the heat of spicy Indian, Pakistani, and Bangladeshi foods.
It is similar to Greek tzatziki, a cucumber and yogurt dip or sauce. Raita cools the heat when you eat spicy food. There is some science behind this. The casein in yogurt neutralizes the capsaicin in chilis.
More Than Cucumber Raita
Cucumber raita is probably the most common type of raita. Raita, however, has many delicious variations that go way beyond cucumbers and herbs. Here are the basics of how to make raita:
1. Yogurt
Start with plain, full-fat yogurt or Greek yogurt. Don't use low-fat or non-fat yogurt. The full fat is actually healthier for you. (Seriously, we need to stop fearing fat and redirect our fears towards sugar and processed foods.)
2. Alliums
Raita typically has some kind of allium in it, brown onion, red onion, shallots or green onions.
Leeks would also be good.
3. Fruits And Vegetables
Most people think of cucumber raita when they think of raita, but a wide variety of fruits and vegetables can be used to make raita. For examples, you can add cucumbers, beets, carrot, or even potatoes for the veggies. You can also add tomato, papaya, mango, banana, even raisins to your raita. It’s really just a matter of preference.
4. Herbs and spices
A variety of herbs and spices can be added to flavour raita, including nutmeg, cinnamon, or garam masala.
Lemon or lime juice is typically added to raita.
Raita is typically salted. I add salt last and salt to taste.
So if you ever wonder how raita taste like, or you just simply want to eat authentic Indian food in South Yarra, order from Yarra Indian today!
source: somethingnewfordinner
