Lifestyle Desk – In the summer season, if you get cold raita with food, then the taste of the food increases manifold. Raita made from curd is not only delicious, but also helps in cooling the body and improving digestion. However, a common problem seen in almost every household during the hot summer days is that the raita made in the morning turns sour by afternoon. Along with this, water also starts separating in it, due to which both its taste and texture get spoiled.
The good bacteria present in curd become active rapidly in hot temperatures. This is the reason why curd and the foods made from it quickly ferment and become more sour. If you want the raita prepared in the morning to remain fresh and tasty till lunch time, then some easy measures can be adopted.
Always choose fresh curd to make raita. If curd is already slightly sour, its taste may become more sour in summer. Also, before making raita, beat the curd well. By using thick curd, the raita remains fresh for a longer time and also leaves less water.
Many people add salt in the beginning while making raita. But salt can speed up the process of removing water from curd. If the raita is to be eaten after a few hours, add salt to it just before serving. With this, both the taste and texture of the raita will remain better.
Vegetables like cucumber, tomato, onion release water, due to which the raita can become thin quickly. If possible, keep chopped vegetables and spices separate and mix them in curd some time before eating. This will keep the raita fresh for a longer time.
After making raita, do not leave it at room temperature for a long time. After use, immediately fill it in a lidded vessel and keep it in the refrigerator. Cold temperature slows down the activity of bacteria, due to which the raita does not turn sour quickly.
Some people add ice directly to the raita to keep it cool. Due to this the raita may become watery. While serving, it would be better to keep the vessel in the refrigerator for some time or cool the serving bowl beforehand.
Adding roasted cumin powder, mint or green coriander to raita maintains its taste and freshness. However, it is considered better to mix these ingredients some time before serving.
