The Hindi word raita pronounced as ‘rahy-tuh’ is made of 2 Sanskrit words – ‘rajika’ meaning black mustard and ‘tiktaka’ referring to something sharp or pungent. With other variations in southern states like Kerala and Tamil Nadu, where it is known as pachadi, this quintessential accompaniment has its origins, somewhere between the 18th and 19th centuries. Today, it is one of those simple dishes that is a favourite side to round off any meal. However, other ways of serving it include as a sauce or dressing too. Made in different ways, with the main ingredient and the base being yogurt/curd – sweet, spicy and savoury to plain or with fruits, vegetables, pulses and so on. Some people consume it in the form of salads too.
Into the creamy raita world!
Raita is not only loved pan India, but has takers from around the world. People who face trouble with spicy food often turn to raita for relief, even if they are dining at a restaurant. The reason being, consuming a portion of raita (which also uses many important spices like cumin, coriander, black salt, etc. for seasoning) helps in fighting acidity, making one feel more comfortable. This desi side dish can be compared to its sibling, tzatziki, a yogurt-based dip/sauce popular in Greek and other Middle Eastern cuisines.
Raita for well-being
Aids in weight loss (go for cucumber, lauki or jeera ones) and builds in immunity.
Calcium storehouse making it great for strengthening bones. Rich in proteins too.
Keeps the digestive system healthy because of the probiotics.
Takes care of the heart, enhances brain functions and resolves bloating issues.
Best had with biryanis, parathas, pulaos, kababs or just about whatever you want to pair it with! You can’t really go wrong with a raita!
To try some of the most simple, exotic, indulgent or evergreen raita recipes, hit the link https://www.sanjeevkapoor.com/All-recipesearch.aspx?Search=raita&course=&cusine=&recipetitle=
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.