raita

Raita is a traditional yogurt-based condiment or side dish from the Indian subcontinent, prepared by whisking yogurt and combining it with vegetables or fruit, then serving it chilled to balance the heat of spicy dishes and to accompany meals such as biryani, pulao, and curries.

The base is usually plain yogurt, sometimes strained to thicken. Common add-ins include chopped cucumber, onion, tomato, mint, cilantro, and green chili. Spices such as roasted cumin seeds, black salt, chili powder, or chaat masala are often used. Variants include boondi raita (yogurt with fried chickpea flour droplets), onion raita, tomato raita, and pudina or mint-coriander raita. Some versions incorporate fruit such as pineapple or pomegranate for sweetness.

Preparation typically involves whisking yogurt until smooth, adding the chosen vegetables or fruits, and seasoning to taste, followed by chilling. Raita can range in consistency from thick to slightly soupy. It is commonly served as a cooling accompaniment to pulao, biryani, dal, or curries, and may be used with flatbreads or as part of a thali.

Regional and cultural notes: Raita is widespread across the Indian subcontinent, with regional and household variations. In some Jain or vegetarian households, onion or garlic may be omitted, producing no-onion-no-garlic variants.

Related dishes include other yogurt-based condiments such as Greek tzatziki and Middle Eastern ayran, which share the use of yogurt but differ in ingredients and preparation. Raita’s primary role remains to provide a refreshing contrast to spicy foods.