Raita is curd preparation, mainly consumed as a side dish with the main vegetarian or non vegetarian course. The basic method of making raita remains more or less same...just a few minor changes at some places. In Bihar we keep a raita powder prepared in an airtight container which can be used along with kaala namak, white salt , and the desired fruits/vegetables in the curd. If you don't have time to make it, then chaat masaala can be used in its place.
Milk is boiled for a while to make it thick for better quality curd. A little sugar is mixed into the milk for making curd, so that it does get soured soon. Biharis prefer making curd in a clay pot to bring about the "sondha khushboo" in the curd which comes through the clay pots. That's the traditional way of making curd...a well made curd looks pinkish in color, is thick in consistency, and has very little water in it.
Raita Masala :
On a heated tava, put 2 tbsp dhania seeds, 2 tbsp pepper seeds, 4
dried red chillies and 2 tbsp jeera. Saute everything dry on slow
flame till masalas start to give out their smell and jeera turns
brownish. Keep in mind not to burn the masalas. These masalas can then
be crushed or ground in a completely dry mixie. Store this prepared
masala in an airtight container...preferably transparent on the dining
table, along with bottles of common salt and kaala namak. These three
can be used to make instant raitas. Make sure you close the raita
masala container tightly after use.
