Thursday, February 17, 2011


Raita  is an Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cuminmintcayenne pepper, and other herbs and spices. It is prepared by frying cumin  along with black mustard seeds and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumberonion, or carrot,pineapple, or papaya— are mixed into the yoghurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavour. A popular variety of raita of Northern India is boondi raitha: tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian dishes.

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