In hot and humid weather, people crave raita as it has a cooling nature and refreshing flavour, but they struggle to keep it fresh and infuse it with deliciousness. It pairs well with stuffed parathas, like aloo paratha, paneer paratha, gobi paratha, and more. Raita completes an Indian thali, whether you pick South or North Indian.
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The staple dish of Indian cuisine is quite easy to make in the kitchen, and you can avoid fire to 100%. Therefore, even children can make this delight. Here are a few do’s and don’ts that will help you prepare a fresh batch of raita and keep it fresh for a long time.
Do Whisk Yoghurt
Whisking curd is important to achieve the creamy texture of raita. If you pour the yoghurt from the container, you will observe large chunks sitting in the bowl. It is only when you whisk it, you can dissolve it in water and achieve the desired consistency. Whisked curd also ensures that spices get mixed nicely.
Don’t Add Salt Early
When making raita, many people haste to add salt to the mixture. If you are making vegetable raita, salt will draw water from vegetables, making the consistency runny. Hence, it is best to add salt a few minutes before you are ready to serve. While making raita, you should also make sure to use fresh vegetables for the crunchy texture.
Do Season Curd
A batch of raita without seasoning is like curd dissolved in water (nothing short of bland lassi). Seasoning is the key to adding a burst of flavour to the recipe. The spices that you can add to raita include red chilli powder, black salt, cumin powder, and chaat masala. Even if you skip vegetables and boondi, the combination of spices, curd, water, and fresh coriander leaves will make the batch tasty.
Don’t Overload Ingredients
Raita is a minimal dish that accompanies flavourful recipes. Hence, it needs to be simple and mellow (but not missing a flavour of its own). If you add many ingredients to raita, it will overpower the main dish. Moreover, it won’t remain a side dish but become a batch of khichdi. To dilute the ingredients, you will end up adding more water to the raita, and it will turn runny.
Do Add Fresh Herbs
Many times, people forget to add herbs to raita. Fresh mint leaves, coriander leaves, and dill can enhance the flavour and make the raita taste refreshing. You should also make sure to remove excess water from vegetables like tomatoes and cucumbers before adding them to raita to ensure they do not ruin the consistency of curd.
Don’t Leave Raita Outside
If there is still time to serve raita, do not leave it out in the open. In warm and humid weather, room temperature can ruin the taste of raita by turning the curd sour. In some cases, the batch can even be ruined and not be suitable for eating. The best practice is to put on the lid and keep the container in the refrigerator.
Do Serve Raita Chilled
Raita is supposed to be served chilled. That is how you keep it fresh and ensure it keeps your body cool in hot and humid weather. Whether you are making aloo paratha or tehri at home, serve the dishes with chilled raita to enhance the dining experience. You can adjust the consistency by adding water or milk to it right before serving.