There are so many ways to make Raita, from raw or cooked vegetables to sweet fruits. The choice is your, play around and add what makes you happy. It is always important though that you mix or whisk your curd to remove any lumps, ending up with a smooth yoghurt. Adding spices again is your choice, Cumin and Black Mustard seeds are very common as is fresh cilantro. Turmeric, Chilli and Chaat Masala are also often used.
Black salt and Hing can often also be used. Tempering - This is often done but not totally necessary. To temper add and heat a little oil in a pan and add Cumin, Black Mustard, Dried Chilli, Curry leaves, this again is entirely up to you what combo you choose to use. Let it cool a little then pour over your mixed yoghurt or raita. 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. 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.
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