Indian Raita recipes (2024)

FAQs

What is Indian raita made of? ›

Raita is an Indian condiment made with salted yoghurt, grated or chopped vegetables fruit and herbs. A staple side dish, the Indian Raita is always served chilled at restaurants, wedding parties and in humble households all over the country.

In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi, Tayir pachadi. In Eastern Nepal, the dish is known as dahi kakro ( lit. 'yogurt cucumber'), whereas in western regions of Nepal it is known as raito.

Raita can also be deployed beyond Indian cuisine. You can eat it by itself as a savory yogurt snack; you can use it as a marinade for chicken; you can serve it as a side or topping to any hearty dish in need of a light accompaniment—lamb chops, fried things, stuffed breads, roasted vegetables.

Raita can be served as a dip or a side dish. In the latter case, it is easiest to view it as a salad. In India, people snack on raita between courses to cool the mouth, or they mix it first with rice before eating it with a curry.

Meaning of raita in English. a South Asian dish consisting of yogurt with very small pieces of raw (= not cooked) vegetables mixed in: Raita has a cooling effect on the mouth, which makes it a good accompaniment for spicy Indian dishes.

What Type of Yogurt do We Use in Indian Cooking? Commonly, Indian people use yogurt in cooking. This type is called 'Dahi,' which uses Indian cuisine. It adds a creamy and light texture to the dishes without weighing them down.

South Indians eat more curd/yoghurt than the rest of us. But they like it for itself. The nearest you get to raita in the South is pachdi, which may be of Tamil origin. (In Andhra and Telangana, pachdi is often just a chutney without dahi.)

Curd or dahi is called yogurt in the United States. Yogurt is a commercialized product that is made from milk that has been heat-treated to kill live bacteria. Dahi is a traditional yogurt that is made from cow's milk, buffalo milk, or goat milk.

It is ok to consume curd at night. However, if you have any digestive issues, eating curd at night may cause discomfort or indigestion. This is because it is a dairy product rich in fat and protein, which can be difficult to digest at this time of the day when your metabolism may also be low.

Serve right away or store in the refrigerator for 3 to 5 days.

Do you eat raita with curry? ›

Serve a cooling raita dip as a side for barbecues and spicy curries. This Indian yogurt condiment can be flavoured with cucumber, mint, coriander and more.

Raita is more of a side dish, and I generally avoid sour curd at dinner times. You can take raita in the morning or with your afternoon meal. It will keep your gut cooler. Raita is of cold nature and according to Ayurveda any cold nature foods should be avoided after sunset as the digestive fire is low after sunset.

Onion raita is a popular Raita variety often made & served in the South Indian homes and restaurants. It is always eaten with a biryani, pulao and also with kurma & meat dishes. It is also known as perugu pachadi or perugu chutney in Telugu & Thayir pachadi in Tamil.

As per the ancient medicinal practice, curd is hot in nature and heavy to digest, which can affect your well-being in summer if eaten in wrong way. However, if eaten in a right amount and right way, one can benefit from its nutrients like calcium, phosphorous, Vitamin B12 and Vitamin B6.

What is the differences between Raita and Tzatziki? Raita is a side dish from India made with plain yogurt. It has a thinner consistency than tzatziki. Tzatziki is a Greek sauce made from Greek yogurt.

At its core, raita is yogurt that's been mixed with a little bit of sugar, spices, and oftentimes vegetables and other textural components. When done right, raita has an addictive salty-sweet quality to it—it's the cooling foil to all of the hearty, warm spice-laden flavors of many Indian dishes.

Raita is prepared using curd, which is high in protein and low in unhealthy fats. It makes for a perfect aid for digestion and weight loss.