Raita is a mixture of yogurt, vegetables, sometimes fruit. It is Indian’s most favorite dish. It is an excellent combination with rice, biryani, pulav, kebabs. Usually consumed at end of meal maybe to cool down the spices. Not sure if cooling is the intent but it always works.
Raita recipe has no set rules to be followed. Thats because recipe is adaptable. A simple mix of homemade yogurt, veggies, herbs, spices or fruits will yield a luscious, flavorful raita. Cucumber, onions and carrots are usual veggies added to raita. Pomegranate raita is a luxurious version. What kind of herbs can be added to raita? Cilantro, parsley, mint, sage, rosemary, Tarragon, dill, fennel and many more can be added. What about spices? Salt, pepper, chat masala, ginger, asafoetida, black salt, dry ginger powder, cumin powder, coriander powder, chillies and list goes on.
Westerns refer raita as condiment. In reality, it is main course. A condiment is used to flavor the food. But raita is eaten by itself, with rice, meat, roti. Raita can be plain veggie based or oil tampering based.
Yogurt is an excellent source of calcium, protein, fats, potassium, zinc, and vitamins B6 and B12. Yogurt is known for its immunity boosting probiotics. It helps in bone density, preventing osteoporosis. For those who do not know how to make homemade yogurt, it is active culture added milk, which turns into curds. Active bacteria gives yogurt sour taste. Active cultures are probiotics which boosts immunity. Don’t settle down with store-bought yogurt. Store bought yogurt is cornstarch and chemical filled, with less of probiotics. It isn’t hard making at home. I have been setting homemade yogurt for the past 16 years.
- 1 Beetroot
- 1 carrot
- 1 green chilli - optional
- 1 cup yogurt. Preferably homemade.
- Salt
- ⅛th tsp - Black salt
- ⅛th tsp - powdered ginger powder (shonti in telugu) optional
- Grate or cut beets, carrots, chilies into very small pieces.
- Mix cut veggies to yogurt.
- Add salt, black salt, ginger powder.
- Mix well.
- Serve with rice or roti.
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