September 17, 2021

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From Curd to the Goodness of Raita

From Curd to the Goodness of Raita


Indian summers can be harsh and the heat is scorching and unbeatable. Curd often comes as a cooling respite in high temperature and a perfect coolant, especially with spicy food. Raita is one such ubiquitous accompaniment to Indian food beating the heat with its refreshing flavours. Packed with taste and nutrients, it is served as not just raita but also with other names in various parts of the country including raitha, patch di, kachori, kachumber etc. The dish often has more variants than one can count on fingers varying across the country as per one’s individual taste and local ingredients. 

Raita is a condiment made with curd or dahi mixed with various combination of fruits, vegetables or simply boondi. The addition of spices completes the dish and adds scrumptious flavours to it. It acts as a perfect side dish with flatbreads, a various rice dish and other meals. 

Curd, Raita and Nutrition Value
Curd is prepared by bacterial fermentation of milk or by coagulating milk in a process called curdling. The coagulation is carried out by adding any edible acidic substance or rennet such as vinegar or lemon juice to initiate coagulation. Acidity allows the milk proteins or casein to turn into solid masses i.e. curds. The result is healthy and packed with a nutrition product called Dahi or curd. 

This curd offers plenty of health benefits in terms of nutritional value. It is believed to aid digestion and strengthen the gut. Making curd part of our daily diet introduces friendly bacteria into our gastrointestinal (GI) tract. 

Raita is curd mixed with various spices and a combination of vegetables and fruits and thus adding to the nutritional value of the dish that already includes several minerals, vitamins, proteins etc.  The masala powder is an aromatic and flavourful blend of various herbs and spices. However, you can use this spice blend for raita as well as other curd delicacies including various chaats and Dahi vada. Ceepee brings to your Raita Masala powder to make your raita more flavourful. 

Raita Masala to the Perfection
Raita Masala is a game-changer that not just enhances the flavours of the delicacy but also introduces various health benefits to it. Adding the spice in the ideal ratio is important to bring out the right essence of raita. Ceepee introduces Raita Masala powder prepared from the finest quality all-natural ingredients. Below is the list of spices and herbs that are commonly used to impart a perfect balance of taste to the dish. 

  • Cumin Seeds
  • Black Salt
  • While Salt
  • Red Chilli
  • Dry mango Powder
  • Black Pepper
  • Mint leaves
  • Mustard seeds
  • Asafoetida

A raita dish specially made with boondi or vegetables go perfectly well with Biryani, Pulao, kebabs and parathas. 

Recipe and Variations 
Curd or Dahi, according to historians is almost as old as India itself with its mention in ancient scripture of Rig Veda, where it is referred to in form of curd rice. It is believed that curd has been a part of Indian cuisine since prehistoric times. It is a dish that is widely consumed in India and to some extent makes the North and the South agree on something. Its version of raita is quite popular and can be prepared with three main base ingredients – vegetables, fruits and pulses. These are mixed with curd and flavoured with a variety of seasonings to prepare the various type of raita. 

Below are some of the most popular raita dishes that are prepared in India. 

Cucumber Raita

  • Ingredients
  • 1 bowl curd
  • 1/2 cucumber, chopped
  • 1/2 onion, chopped (optional)
  • Ceepee Raita Masala Powder
  • To a bowl of lightly whipped curd, add cucumber, onions and Raita Masala Powder. 

Boondi Raita

  • Ingredients
  • 1 bowl curd
  • A handful of raita boondi
  • Ceepee Raita masala packet
  • 2-3 sprigs Coriander leaves

Whip the curd lightly and add raita masala according to taste. Mix nicely. Soak boondi in water for few seconds. Remove it from water and add to the bowl of curd. Garnish with coriander leaves and serve chilled. 

Pineapple Raita

  • Ingredients
  • 1 bowl curd
  • 2-3 slices of pineapple
  • 1-2 teaspoon Green chilli chopped 

Ceepee raita masala powder
Chop the pineapple into small pieces and stew with a little sugar until soft. Add it to the bowl of beaten curd along with chopped green chillies. Sprinkle raita masala and mix well. You can also add tempered mustard seeds and curry leaves in oil on the top for further enhancing the flavours. Chill before serving. 

There are many other versions of the dish, some of them are localised with local herbs and ingredients. However, the addition of Ceepee raita masala can add a note of deliciousness to your curd dish. You can buy raita masala powder online on various platforms for a perfect cooling relish.