Raita: Difference between revisions
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However, another way is to put the spices in the yogurt and allow this mixture to settle for some time, then add the cucumber and other vegetables. | However, another way is to put the spices in the yogurt and allow this mixture to settle for some time, then add the cucumber and other vegetables. | ||
Raita may be prepared and kept refrigerated for a day, then served chilled. | Raita may be prepared and kept refrigerated for a day, then served chilled.[[Category:Suggestion Bot Tag]] | ||
Latest revision as of 06:00, 10 October 2024
Raita or Raitha is an Indian side dish usually used a sauce, made from curd or yogurt with (usually)cucumber or bottle gourd or calabash and seasoned with such spices asCaraway (Carum carvi, known as jeera in India and also called Persian cumin), Coriander or Cilantro (Coriandrum sativum), pepper and mint. It is somewhat similar to the Greek Tzatziki or tzadziki or tsatsiki. Raita is a cooling accompaniment to hot, spicy dishes.
Here is a demonstration and a recipe.
However, another way is to put the spices in the yogurt and allow this mixture to settle for some time, then add the cucumber and other vegetables.
Raita may be prepared and kept refrigerated for a day, then served chilled.