One of the most basic yet important additions to an Indian food platter is the simple bowl of curd. While for most households and the fiery Indian palate the curd is wholeheartedly relished plain, some like adding salt or sugar to make it even more appetizing. But there is another more presentable way of consuming it: cucumber or onions along with a sprinkle of cumin powder. However, there exists a whole other variant of Raita known as the Biryani Raita that is made keeping in mind the hot spice of Biryani. This Biryani Raita comes mixed with not only an assortment of vegetables but an amalgamation of spices and sugar to calm the spiciness.
The History Of The Royal Bowl Of Calcium And Vegetables
The history of curd is a long one and any countries and ethnicities claim it to be theirs. One research says that curd was discovered by Bulgarians accidentally around 4,000 years ago. It happened when the nomadic tribes roamed the land. These nomads used to carry their milk in animal skins which gave the bacteria in the milk a ripe environment to grow, causing fermentation and therefore producing yogurt.
However, as per the Indian Ayurvedic scripts, the existence of curd dates to about 6000 BC and is only mentioned with its health benefits.
And the word Raita is believed to have first appeared in print around the 19th century and comes from the Hindi language. But in context, the word raita in Bengali and Hindi is a portmanteau of the Sanskrit word rajika. As per the language, the word Raita is also a derivative of Hindi rai meaning black mustard seed, and tiktaka, meaning sharp or pungent. And in Kerala and Tamil Nadu, the traditional raita is known by the name of Pachadi.
In South African Indian cuisine, Raita is sometimes referred to Dahi, or sour milk depending upon the main ingredients. The word yogurt is believed to have originated from the Turkish word yoğurmak, which means to thicken, coagulate, or curdle.
Ingredients:
- 1 ½ cup Curd
- 3 tbsp chopped Cabbage
- 1 medium-sized chopped Onion
- 2 medium-sized chopped Tomatoes
- 1 chopped Baby Carrot
- 1 chopped Cucumber
- ½ cup chopped Coriander
- 1 chopped Green Chilli
- ½ Lemon
- ¼ tsp Pink Salt
- ¼ tsp Cumin Powder
- 2 tsp Sugar
- Salt
Method:
- Transfer the curd in a bow. To this add the sugar, cumin powder, and salt. Mix all this very well with the curd.
- In a separate bowl add cabbage, onion, tomatoes, carrot, cucumber, coriander, and green chillies, and squeeze the lemon. Now mix the vegetables well together.
- Now, little by little add the curd to the vegetables and mix. Adjust the salt in the raita. Serve!
There are times when children would refuse to eat the spicy Biryani, Pulao, and at times even the simplest of vegetables with the rice or chapati. At such times, this delicious Shahi Raita comes into play. The best part about this Raita is the addition of sugar which makes it flavourful and soothing to the palate. Of course, one can change the inclusion of vegetables as per the preference but giving it a try will never fail the food palate.
