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Raita is an Indian, Pakistani and Bangladeshi side dish made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labelled as gram flour). The closest approximation in western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike traditional western condiments like, salt, pepper, mustard and horseradish that made dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In vegetarian Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles. The yogurt may be seasoned with coriander, roasted cumin seeds; mint, cayenne pepper, chaat masala and other herbs and spices. ==Etymology== The word ''raita'' first appeared in print around the 19th century; it comes from the Hindi language. The word ''raita'' in Hindi and Urdu is a derivative of the Sanskrit word ''rajika'', meaning black mustard, and ''tiktaka'', meaning sharp or pungent.〔(【引用サイトリンク】url=http://www.merriam-webster.com/dictionary/raita )〕 In South India, especially Kerala and Tamil Nadu, traditional raita is called ''pachadi''. Raita is also sometimes simply called ''dahi'', or "sourmilk", after its main ingredient, particularly in South African Indian cuisine. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Raita」の詳細全文を読む スポンサード リンク
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