Stage:
The history of raita as a side dish can be traced at least to the 12th century, when a form of it appears in the Manasollasa (1137 CE), suggesting that its roots lie in the medieval period; later evidence from the Ni‘matnāma around 1500 CE shows it more clearly as part of established courtly cuisine.
The original article that I saw was in Bon Appetit magazine
https://www.bonappetit.com/story/the-raita-formula
To accompany Mumbai-Style Oven Roasted Chicken Thighs with Vegetables.
Ingredients:
- plain yogurt
- cucumber, finely chopped or grated
- pinch of salt
- squeeze of lemon
- a little chopped cilantro
- pinch of cumin
- optional tiny bit of jalapeño if you want a little echo of the heat
A good simple version:
- about 1/2 to 3/4 cup yogurt
- a few spoonfuls of finely chopped or grated cucumber
- pinch of salt
- small squeeze of lemon
- pinch of cumin
- little cilantro
If you grate the cucumber, squeeze out a bit of water first so the raita doesn’t go sloshy.
Excellent with:
- roasted chicken
spiced vegetables
pretty much anything
