The word raita first appeared in print around the 19th century; it comes from the Hindi language. The word raita in Bengali language and Hindustani is a derivative or portmanteau of the Sanskrit word rajika, meaning black mustard, and tiktaka, meaning sharp or pungent.
Raita is a side dish in Indian cuisine that is made by blending thick yogurt with various fruits, vegetables, and spices. Some people consider it to be a form of salad, while others use it more like a condiment. There are an assortment of ingredients which can be used in raita, creating dishes that range from almost sweet to intensely spicy.
- 1 cup fresh curd (yogurt or dahi)
- ½ cup pineapple, chopped cubes
- ¼ cup pomegranate arils (optional)
- ½ teaspoon red chili powder (lal mirch powder)
- 1 teaspoon roasted cumin powder (bhuna jeera powder)
- 1 to 2 tablespoon sugar or add as per taste
- rock salt or black salt as required
- 1 to 2 tablespoon coriander leaves (dhania patta), chopped
- a few coriander leaves for garnish (dhania patta)
- Whip the curd till its smooth.
- Add the spice powders, sugar and salt to the curd. Mix well.
- Add the chopped pineapple and half of the pomegranate seeds
- Reserve the other half for garnishing
- Chill the pineapple raita before serving.
- Garnish the pineapple raita with the remaining pomegranate and chopped coriander leaves.
- Serve pineapple raita immediately with any north Indian main course.