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Raita is a cold sauce that balances the strong spice flavors in an Indian meal, but it is perfect as an accompaniment to tapas, barbecues and as a sauce for meat and fish. Furthermore, it is gluten-free, you can make it dairy-free by using soy yogurt or grain-based sour cream (Oatly). If you can use soured milk, I think kefir or cultured milk is the best. Normally, chili is not necessary in raita, since it should balance the spices, but since beetroot is a bit sweet in taste, I think it is good to add a little chili powder. You can easily skip it.
Raita is a cold dip or sauce that balances the strong spicy flavors of an Indian meal. It can be used for tapas, barbecues, with roasted meat or fish or as a side dish for vegetables. In my raita mix package I have spicy balls of chickpea flour that swell up a little after 10-15 minutes.
When you have a salad or finger food, it's tame without dressing, raita or chutney. The difference between my chutneys and this dressing is that it's easy to make. I also make dressings with different spices and flavors to get variety. I hardly use mayonnaise, and with light sour cream I don't need oil either. Here, … Continue Simple and tasty dressing
