Raita is a Pakistani/Indian condiment made with yoghurt (dahi) and used as a sauce or dip. The yoghurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin (zīrā) along with black mustard (rāī), and these mixtures are mixed into the yoghurt. Minced, raw vegetables or fruits—such as cucumber, onion, 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 Pakistani/Indian dishes. Raita is also eaten with kebabs.
No comments:
Post a Comment