Raitha is core to Indian cuisine. It is found in different versions in most Indian cultures, especially in the north. In the south, it is called pachadi. It plays a vital role on every table. Yoghurt is essential in Indian cuisine for its cooling properties, especially in the summer months, and in gut bacteria necessary for health. On the palate, raithas also serve to cool the mouth from spices and chillies and as a palate cleanser between bites.
A raitha's base consists of yoghurt, spices, raw or cooked vegetables, or fruit. The variations are countless, changing with the season and between communities and regions. There is a general tendency to contrast creamy yoghurt with crunchy, fried vegetables or foods, but this is not always true.
This is a very simple raitha—as basic as it gets. The cucumber provides a light crunch to the creamy yoghurt, and the spices add mild flavours. This raitha is best served with grilled meats to cut the fat or rich pulaos or biryanis, which are very common. I paired it beautifully with Morog Pualo.
This is an excellent cookbook on Bangladeshi cuisine, filled with authentic recipes. The cuisine is very similar to Indian cuisine but has specific nuances and flavours. I have just begun to cook from this book and learn about the flavours, and you will see me cook from it again soon. I recommend this cookbook for those who want to experiment with and learn from this cuisine.
For more recipes from this beautiful cookbook, click here.
Ingredients:
10 oz. thick yoghurt, Greek yoghurt is preferred
2 garlic cloves, minced
Salt, to taste
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup cucumber, finely diced
1 teaspoon chilli powder + to garnish
Cilantro. to garnish
Mix all the ingredients, tasting for salt and spice. The raitha should have a mild flavour and light heat.
Serve in a bowl garnished with cilantro and a sprinkling of chilli powder.