Raita is an Indian condiment dish usually served with hot curries and kebabs. Usually prepared with yoghurt, cucumber, coriander and cumin, it’s a perfect side for anything hot and spicy.
When you make curries or kebabs do you also serve Raita on the side? If not, you should as this makes a big difference on your dining experience. With hot and spicy it gives a cooling effect as a contrast to the dish; hence it is popular in some Asian cuisines where spicy dishes are served. Raita is not considered a dish on its own and it’s more like a condiment, like ketchup to burgers, mustard to hotdogs, sweet chilli sauce for spring rolls or Prik Nam Pla for Thai dishes, once you start having it you won’t go back eating curried without it.
Raita is quite easy to prepare, all you need is yoghurt, cucumber, coriander and cumin, mix it all up, chill then on the refrigerator then you have a nice condiment for your dish but raita is more than that, the dip I was talking about is the most common one. In the Indian cuisine raita can appear in many forms and varieties where usually ingredients are mixed and matched with yoghurt, raw or cooked vegetables, sometimes fruit, or in the case of boondi raita, it is made with droplets of batter made from gram flour/chickpea flour.
Today we are making the most basic one and it will only take 5 minutes of your time, this is how I made it.