Preparation
Cumin (zīrā ) and black mustard (rāī ) are fried. These are then mixed with minced, raw vegetables or fruits (such as cucumber, onion, or carrot, pineapple, or papaya) and yogurt.
Raw ginger and garlic paste, green chili paste, and sometimes mustard paste are used to enrich flavour.
A variety of raita of Northern India is boondi raitha—tiny balls of fried gram flour (chickpea flour), which may taste salty or tīkhā (spicy). The mixture is served chilled. Raita may cool the palate when eating spicy Indian or Pakistani dishes. Raita is also eaten with kebabs.
Read more about this topic: Raita
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