9/9/2015

7DeliciousRaitaRecipes:WhatMakesThisYoghurtBasedSideDishSoPopularNDTVFood

7 Delicious Raita Recipes: What Makes This Yoghurt-Based Side Dish So Popular
Plavaneeta Borah, NDTV, Modified: September 09, 2015 18:00 IST

Raita, the yoghurt-based condiment, is one of

the most loved dishes in Indian cuisine. It forms
an integral part of regional thalis, and one can
never imagine relishing biryanis, kebabs, stuffed
parathas, masaledar stir-fries and the like
without it being on the side. In Indian cuisine,
which is notoriously known and loved for its
inclination towards chillies and spices, raita
comes as a respite bringing about a cooling
effect after the heavy dose of masalas. It helps
in toning down the intense flavours and being a
savior to those who have a delicate palate.
Resembling the popular Greek condiment
tzatziki, raita is also made using thick yoghurt,
which is then mixed with a variety of
vegetables, fruits and spices. Among all, the most popular recipe is the one with grated cucumber, which is topped with freshly roasted
jeera powder (cumin) and red chilli powder. It can be seen in almost every household across the various regions in the country.

The Making Process

Raita is one of the easiest dishes to make, as it doesnt require much effort. It all depends on the kind of yoghurt you use better the
quality, better will be the taste and consistency. You could use Greek yoghurt, full fat yoghurt or make hung curd at home (letting the whey
drain out). Vegans can also use nut milk curds to make raita.
"For best results while making raita, you should use yoghurt that is either set at home using full cream or from a local dairy instead of a
packaged product (even though the packaged product are set well, however, they do not provide the right texture). I like to buy locally
produced chakka (thick) dahi, which has a similar texture to Greek yoghurt, says Saransh Goila, a chef, popular TV host and author of the
book India on my Platter.

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When it comes to the choice of vegetables and fruits, theres no end to the options at hand. Pick any seasonal favourite and use it in the
raita. You can also mix three to four ingredients for a medley of flavours and textures. Point to remember: use ingredients that have some
crunch, itll add to the overall taste, such as cucumber, beetroot, carrot, onions, pomegranate, etc. Other than that, you could also use
potatoes, tomatoes and boondi; fruits like pineapple, apple, mangoes, jackfruit and papaya; and refreshing herbs like mint, coriander and
holy basil.
"I like to use a variety of fruits and veggies while making raita such as lauki, eggplant and boondi, to name a few. I first beat the yoghurt until
thick and creamy. Then I add in a little sugar and whisk again for a couple of minutes before tipping in salt, roasted jeera powder, black salt
and bhalla masala. To finish, I add in some fresh coriander leaves, says Malini Ahuja, a passionate Delhi-based home chef.
My favourite is pineapple raita, for which I first caramelise the fruit in a little sugar before adding it to the yoghurt. I would also strongly
recommend others to use a whisk while beating the yoghurt and add in the salt only at the end to retain the flavours, adds Saransh.
Now coming to the spices, the most commonly used ones are red chilli powder, cumin seeds or powder, coriander powder, black pepper,
chaat masala, black salt, and even amchoor powder. You can play around with the measures of these spices according to your taste.
Some recipes also call for making a tadka using whole spices and pouring it over the raita as a finishing step. A perfect case in point would
be the dish pachadi, the raita variant of the local cuisine of Kerala. It is sweet and tangy, and apart from the veggies, contains jaggery and
grated coconut, with a tempering of mustard seeds, red chillies and curry leaves.

Make It At Home
If you have yoghurt at home, you could rustle up this dish with just about any available ingredient in the kitchen store cupboard. Relish it on
its own for a quick dose of calcium and proteins, and also to keep cool on a hot summer afternoon, when eating light is the only remedy. Or,
use it as a dip for pakodas, papads, tikkis, among others.
If the lunch menu you have planned for your family includes rich gravies and spicy stir-fries, then make sure you also serve raita on the
table. It will help in balancing the flavours and making the whole meal more enjoyable and memorable too.

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7DeliciousRaitaRecipes:WhatMakesThisYoghurtBasedSideDishSoPopularNDTVFood

Here are a few delicious raita recipes to help you get started
1. Kheere ka Raita
For the recipe, click here.

2. Pineapple Raita
For the recipe, click here.

3. Anardana Raita
For the recipe, click here.

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4. Aloo ka Raita
For the recipe, click here.

5. Pyaaz ka Raita
For the recipe, click here.

6. Beetroot Raita
For the recipe, click here.

Tags: Raita, Yoghurt, Curd, Condiment, Dairy Products

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