A combination of the Sanskrit terms "rajika" (black mustard) and "tiktaka" (something sharp or pungent), the Hindi word "raita" (pronounced "rahy-tuh") is an iconic accompaniment that has its roots in the 18th or 19th century, with minor changes in southern states like Tamil Nadu and Kerala (where it is called pachadi). In modern times, it has evolved into one of those staple side dishes that complements a wide variety of cuisines. On the other hand, you can use it as a dressing or sauce. Yoghurt or curd is the foundation and principal ingredient in many variations; these range from simple to sweet, spicy, or savoury, and even with or without fruits, vegetables, legumes, and other ingredients. Here's why raita is a must-add to your winter diet!
Why raita is a must-add to your winter diet!
The cuisine of India is incredibly varied and delicious, with each state serving up its own unique specialties. Raita, on the other hand, is a national treasure that is enjoyed across the nation. Though boondi raita is by far the most popular, wintertime sees a wide variety of lush greens used to jazz up raita. In the winter, raita serves many purposes beyond just quenching your thirst. Crafted with curd, it promotes digestive health by making heavy winter meals easier to digest. Cucumber, carrot, beetroot, or boondi are some of the elements that provide fiber and minerals to curd, while the probiotics in curd boost immunity. To speed your metabolism and alleviate gas, try using spices like toasted cumin. The versatile and easy-to-prepare raita is a great wintertime addition to your diet since it cuts through rich and spicy dishes and improves vitamin absorption.
The cultural roadtrip of raita
Raita is a beloved dish all over India and even beyond. When eating out, raita is a common remedy for those who have difficulties with spicy food. As a serving of raita (seasoned with numerous vital spices such as cumin, coriander, black salt, etc.) can alleviate acidity, it's a great choice for those who suffer from acid reflux. This desi side dish is similar to its Greek and Middle Eastern sibling, tzatziki, which is a dip or sauce made with yoghurt.
Historical records reveal the origins of raita and similar yoghurt-based dishes. Ancient Indian writings, such as the Rigveda, which is almost three thousand years old, mention curd or yoghurt. The modern version of raita is thought to have evolved from an earlier version that gradually added herbs and spices to yogurt.
The Manasollasa, written in the 12th century, refers Raita, a meal from the outside world. Food historians have located more mentions of the dish in Karnataka literature dating back to 1458. Is it possible that the Middle East is the origin of raita? Yoghurt and cucumber are also considered cooling dishes in the Arab culture, similar to the Indian practice of dahi. In the Levant, you can get cucumber yoghurt in Turkey, mint yoghurt in Syria and Lebanon, and dill yoghurt in Turkey. Additionally, it is prepared in Iran using elephant garlic. Additionally, beetroot or walnuts can be included when making it in Iran.
Just because raita is popular in several places doesn't mean we can pinpoint its origin. The concept may have originated in India and then travelled to West Asia. The fact that you can only find raita in its many forms if you travel westward from northern India, rather than south or east, is intriguing. Another clear parallel exists here. Similar to Greek tzatziki, raita is a yoghurt salad. While one hails from Greece and the other from India, they have a common ingredient: cucumber, yoghurt, and aromatic herbs.
Raita is good for the gut- here’s why!
Aside from its culinary value, raita was highly regarded for its digestive properties in bygone times. One of the main ingredients in raita, yoghurt, is known to aid digestion. Incorporating a variety of spices and herbs into it intensifies its health benefits even further. Originally meant to help digestion, raita has evolved into a versatile friend with a delicious flavour.
It is commonly believed that raita might actually make you feel cooler, although this is not always the case. It is commonly believed that raita was created to temper the intense heat of spicy food. Traditional Indian belief holds that the wise sage Narada created raita to soothe those who ate overly spicy foods by reducing their heat.
Easy raita recipes you should try
- Dill raita: To create this mild raita, which is perfect for those with indigestion, sauté some spring onion and dill leaves in ghee. Then, combine the sautéed leaves with sweetened curd, roasted cumin, red chilli, black salt, and pepper. Risotto is a delicious accompaniment to rice and a perfect counterpoint to hearty winter curries and dals. The addition of ghee brings warmth, and the use of dill aids digestion and decreases gas. At room temperature or slightly cooled, it calms the stomach and cleanses the palette after hearty winter meals.
- Spinach raita: Blanch the young spinach and purée it till smooth. Add sweetened curd and mild spices (cumin, cinnamon, salt, pepper, and chilli powder) to make a spinach raita.
- Carrot raita: You have the option of using raw carrots or sautéed carrots in this raita. To make the second version, gently sauté green chilli and grated carrots in ghee. Add the sautéed vegetables to curd and season with cumin, black salt, pepper, and chili powder. And parathas are a perfect accompaniment!
- Beet raita: Boil the beets and puree them with the roasted garlic and green chilli. Mix the puree with sweetened curd, salt, pepper, and cumin powder to produce the beetroot raita. In addition to complementing thepla and other loaded parathas, its high antioxidant content makes it an ideal winter immune booster.