Call it curd or dahi or by any other name, but every Indian is familiar with this traditional Indian ingredient. The use of curd, especially as a summer ingredient that nourishes the body and keeps it cool, has a long history in Indian culinary traditions. Curd production and consumption have been documented in ancient Indian texts like the Rigveda, and Ayurveda also supports its use for curd’s nutrients and healing properties. Raita, a dish made with curd, has a much more recent history in Indian culinary traditions.
Raita is often associated with the Mughlai cuisine, which flourished during the Mughal Empire in India from the 16th to the 19th centuries. The Mughals, known for their rich and aromatic dishes, were known to incorporate curd-based side dishes into their meals to balance the spices and provide a cooling effect. Today, this tradition of making Raitas that perfectly combine ancient Hindu and Ayurvedic practices with Mughlai culinary influences has taken a new form, especially during summer months when the need to beat the heat is on top of all our minds.
So, what makes summer Indian Raitas so amazing and “hatke” or outstanding? It is, of course, the use of seasonal fruits and vegetables! The use of different ingredients in raita can also vary depending on regional preferences. Wondering what some of these exceptional Raitas that can beat the summer heat while celebrating seasonal ingredients and regional preferences look like? Here are a few choices you can explore.
Video Credit: YouTube/My Ginger Garlic Kitchen
Mango Raita
Can anything scream with the flavours of summer like Mango Raita? Of course not! To make mango raita, ripe mangoes are peeled, pitted, and diced into small pieces. These mango pieces are then added to a bowl of beaten curd. The curd used can be plain or lightly spiced with roasted cumin powder and a pinch of salt. Some recipes also call for a touch of sugar or honey to enhance the sweetness of the mangoes.
Pudina Raita
Mint is one of the freshest summer herbs, so naturally, Pudina Raita is a must during this season. To prepare pudina raita, fresh mint leaves are thoroughly washed and finely chopped or blended into a paste. These mint leaves are then mixed with whisked curd until smooth and creamy. The curd used can be plain or lightly seasoned with salt and roasted cumin powder.
Kathal Raita
Ripe jackfruit that is sweet and delicious is in season during the summer and monsoon months, so making this one is a must. While many consider the combination of kathal and curd a no-no, studies show that this one can be quite a sweet treat for summers. Steaming the ripe kathal a bit before adding it to whisked curd can also improve the taste and texture of this one.
Sannata Raita
A rare raita variety from North India, this one is named “silence” because that is precisely what this dish does to all stomach-related issues during summer. The Sannata Raita is made with asafoetida, cumin seeds, coriander, mint and carom seeds. Rock salt and black salt are also sprinkled in the raita after which it is combined with curd.
Bhindi Raita
Fried, seasonal okra combines with yummy curd to make this Bhindi Raita. To make Bhindi Raita, fresh okra is washed, dried, and then chopped into small pieces. The okra pieces are then either sautéed in a bit of oil or deep-fried until they become crisp and golden brown. The fried or sautéed okra is then mixed with beaten curd, along with various spices and seasonings.
Kheera Raita
Okay, so you may feel this one is quite regular and not extraordinary, but think about the fact that there are more varieties of cucumber available during summer months, and you will know that this one is quite special for the season. You can use both chopped or grated cucumbers to whip up this savoury Raita on any day.
Plantain Raita
Also known as Vazhakkai Pachadi, this one is a traditional raita from South Indian cuisines. It features plantains (green bananas, which are widely available during summers) as the main ingredient and is known for its tangy and slightly spicy flavor. Plantains are peeled, sliced, and cooked until they become tender, and mixed with beaten curd. The Raita is tempered with mustard seeds, curry leaves, and green chilies for added flavor.
