Indian Raitas. Cool it Down. Beat the Heat!

In India, hot country, raita is relished at all the meals, served as a light accompaniment, topping or side dish, dip or sauce with side dishes. Indian raita can be eaten by itself as a savory yogurt snack, it can be used as a marinade for chicken. Raitas help to cool the heat of spicy food, but it is not why it is so popular. Raita is yogurt based condiment mixed with vegetables, fruits and other ingredients of your choice. Most common are cucumbers, tomatoes, onions, eggplant or boiled potatoes or bhoondi (tiny balls made of chickpea flour). Raitas are seasoned with herbs or spices, like roasted ground cumin, mustard seeds but there are many unusual ways of flavoring yogurt. Always use plain yogurt for preparation any raita. Essentially, the yogurt has to be whipped or whisked. You can make it with full fat or reduced fat yogurt, then you may add a little water to make it thiner. Pinch of sugar can be added, especially if yogurt is a little sour. You can add chopped coriander leaves, and sprinkle with red chili powder or paprika.