It’s Samosa time again ..but in a different avatar. This quintessential Indian snack, practically a national food is an all-season favourite. Wondering why this post during this sweltering heat? Foodialogues brings to you a spicy cool Raitha prepared in a jiffy with a samosa or two. Loaded with pomegranate pearls and spiced with chaat masala, this raitha can be an apt accompaniment for rotis or rice on a hot summers day.

Raitha …the name coined has Sanskrit origin- rajika, meaning black mustard, and tiktaka, meaning spicy. Known as Pachadi in tamizh, Raita’s origins can be traced back to ancient times. “Rayatha is referred to in the Manasollasa of the 12th Century” wrote Food Historian K.T Achaya and he found later references in Karnataka Literature from 1458.

Vir Sanghvi, the famed TV journalist and food writer says that raitha is a silent guest in most meals. He also says that cold yogurt and vegetable dishes were prevalent in the Middle East. In the Levant, it is a combination of yogurt and cucumber, dill in Turkey, mint in Syria and Lebanon, and elephant garlic in Iran. The cucumber is sliced or grated and at times this curd dish has beetroot and walnuts. Vir Sanghvi also mentions a parallel with Greek Tzatziki.

A simple dish which can be transformed in appearance, taste, texture, and nutrition load by just the simple combination of fresh set curds with seasonal vegetables, fruits, and savouries. Creativity is the key in preparation, and you can whip up endless varieties…. Boondi, pineapple, palak, beetroot, pumpkin, banana, tomatoes, onions, cucumber, and not to miss our favourite-SAMOSA…….

SAMOSA RAITHA RECIPE

Ingredients for Samosa Raitha:

• Samosa 1 Or 2
• Thick Fresh Set Curds 1 C
• Pomegranate Arils ½ C
• Green Chilly Chopped 2
• Chaat Masala
• Salt
• Chilly Powder
• Coriander Leaves Finely Chopped.

Preparation method for Samosa Raitha:

• Take a large bowl ,add curd and whisk with required salt.
• Crumble the samosas and add to the curd. Combine the pomegranate arils, chopped green chillies, coriander leaves with the curd, mixture very gently.
• Sprinkle the spice powders on top to suit your taste . Serve chilled with roti or rice.

Tasty & Nutritious “Samosa Raitha” is ready