Raita (Raitha) is a Pakistani/Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and/or other herbs and spices as you wish. It is prepared by frying cumin (zeera) along with black mustard seeds (raie) and these mixtures are mixed into the yogurt.
Minced, raw vegetables or fruits—such as cucumber, onion, or carrot, pineapple, or papaya— are mixed into the yogurt. Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavor.
Serve Raita chilled. It cools the palate with spicy Indian dishes. Raita is also great with kebabs, any grilled meats, poached fish or roasted vegetables. Raita is similar to Greek tzatziki.
We keep a simple version in the frig that can be added to as your imagination allows:
1 large Cucumber, drained, seeded and chopped
1 cup Greek Yogurt (Fage, Oikos, Chobani)
Salt & Pepper to taste
2 tablespoons chopped Mint
juice from one lime
Richard Wottrich
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