Aloo To Burhani: 7 Types Of Raita For Your Summer Diet
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Meals in India wouldn't be considered complete without the traditional addition of raita. This one dish makes up for a tasty superfood that has a great deal of health advantages, especially during the summertime. It is made with yoghurt or curd and tastes sour with a touch of sweetness. The most delightful thing about raita is that it pairs well with almost anything, not just Indian food.

It may be used as a spread for sandwiches, a dip for your snacks, or a drizzle to add flavour to your foods. A wide range of ingredients can be used to make raita, which effectively creates a whole different meal. So, enjoy the refreshing flavour of these seven raita varieties and add some fun to your meals this summer.

Cucumber Raita

This is a delectable raita meal that has cucumbers and fresh curd. It's particularly well-liked during the fast since it's quick, simple, and easy to prepare. It is cucumber-coloured, has a smooth, creamy white texture, and a combination of tastes. This raita smells sharply of onions and creamy at the same time. All you need to do is cut and combine the ingredients; cooking is not necessary. It's among the tastiest side dishes to have with a large dinner.

Aloo Raita

This aloo raita is made with boiled potatoes, curd (yoghurt), coriander and mint leaves, and spices. It's a straightforward and easy raita variant. It pairs well as a side dish with rice dishes like pulao or biryani. If you have any leftover cooked potatoes, this dish comes together more quickly. As a matter of fact, this dish works well for using leftover cooked potatoes. Instead of boiling the potatoes, you can alternatively use pan-fried potatoes.

Lauki Raita (Ghiya Raita)

Bottle gourd and curd are combined to make the tasty condiment, lauki ka raita. Making this dish is really easy. Lauki raita is a light side dish that pairs nicely with pulao, biryani, and other Indian dishes. This is a unique and little-known raita recipe. Lauki raita is a staple food in Punjabi homes.

Burhani Raita

Garlic is a key flavouring element in the South Indian dish burhani raita. The flavour of the curd is nicely complemented by the spiciness and heat of the garlic, providing a pleasant combination. The primary seasonings in this dish are red chilli powder and cumin powder. You can also temper the meal by frying curry leaves, mustard seeds, cumin seeds, asafoetida, and dried red chilli pepper.

Beetroot Raita

Beetroot raita is a bright, colourful dish that is created with sour curd, crisp onions, bell peppers, carrots, and spices. Most Indian foods pair nicely with the delicately sweet and tangy taste of the stunning dark pink raita. Just finely chop the remaining ingredients after grating the onions, carrots, capsicum, and beets. Put your food processor to use and simplify your life. The raita tastes different from the other raitas you often make.

Onion Raita

Pickled onions are used to make onion raita, which is typically served with biryani. For improved flavour, you may also use marinated onions, which eliminates the need for additional seasonings. All you need to do is combine the onion with the curd and add some chopped coriander to finish off your onion raita.

Mix Fruit Raita

Because it incorporates the flavours of all the seasonal fruits—mango, pineapple, banana, and grapes—this meal is very unique. Simply cut all of the fruits, then combine them with the tamarind and mint chutneys and add them to the curd. Serve this cold raita with cumin powder and black salt for seasoning.