Raita a side dish in Indian cuisine . . .

Raita a side dish in Indian cuisine . . .
Raita (Hindi: रायता) is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip. The yogurt may be seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices.
A simple meaning of Raita is that it is a side dish in Indian cuisine which is made by blending thick yogurt with various fruits, vegetables, and spices.
The origin of the word Raita is dated around 19th century and it comes from Hindi language. The word Raita in Hindi and Urdu is a derivative of the Sanskrit word Rajika meaning black mustard and tiktaka meaning sharp or pungent.
Cumin and black mustard are fried. These are then mixed with minced, raw vegetables or fruits (such as cucumber, onion, or carrot, pineapple, or papaya) and the yogurt.
Raw ginger and garlic paste, green chili paste, and sometimes mustard paste, are used to enrich flavor.
A variety of raitas of India are boondi raita, Tomato Onion Raita, Cucumber Raita, Mint Raita to name a few.
Raitas can be prepared with mainly three base ingredients: vegetables, Pulses and fruits. These are mixed with yogurt and flavored with a variety of Seasoning to make different types of Raita.
Most Indian families enjoy curds either plain or in the form of delicious raitas as an accompaniment with lunch or dinner.
A Raitas makes a great kebab dip also.
Raita is a cool, salty yogurt dip used as a condiment to temper the heat in spicy Indian dishes.
What is ' Hung Curd ' ?
Hung curd is also known as Chakka, which can be easily made at home. When you tie the dahi| curd in a muslin cloth tightly and it is hung, until all the water drains out completely.
It is used to make a sweet dish called "Shrikhand".
Hung curd can be used to make tasty cheese dips.

RAITA FEAST
CURD\ YOUGURT BASE
( Top left is cucumber, top right is mint raita,
centre left is onion, centre right is boondi raita
and bottom one is palak raita).
Methods for making all Raitas.
Cucumber Raita is: 1 grated cucumber n Need 1 cup thick beaten curd,  in that add (all juice squeezed out). Also add little sugar(1tsp), pepper pd, salt,  cumin pd (1\2tsp). Mix well, add a little tadka of oil, mustard seeds and curry leaves.).
Mint | pudina raita Need 1 cup thick beaten curd, mint chutney, that is mint leaves paste, 7-8 tbsp. Mix well, add salt, pepper pd, Cumin pd and sugar to taste.
Onion Achari raita, also take 1 cup thick beaten curd and a sliced onion.  Mix both and add 1\4 tsp red chilly pd, cumin pd, salt to taste.  But the most important is mango pickle’s masala and some oil. One teaspoon of each.
Boondi raita : Need 1 cup thick beaten curd add 1\4 cup boondi to it.  Also add 1\4 tsp red chilly pd, cumin pd and sugar, salt to taste.
Palak raita : 1 cup thick & beaten curd. Wash & cut palak leaves finely, spread on  a kitchen cloth. Sprinkle some corn flour on the cut palak leaves.  Put oil to heat and fry the palak leaves then spread on a paper napkin.  Mix curd , palak leaves , pepper pd , sugar & salt.