{"id":198464,"title":"Okurkov\u00e1 raita","modified":"2026-10-31T17:39:28+01:00","plain":"Dokonale sv\u011b\u017e\u00ed a kr\u00e9mov\u00e1 okurkov\u00e1 raita, provon\u011bn\u00e1 ko\u0159en\u00edm a ide\u00e1ln\u00ed k naan\u016fm, roti nebo r\u00fd\u017ei.\n\n\n\nS ka\u017edou l\u017e\u00edc\u00ed p\u0159in\u00e1\u0161\u00ed studen\u00e9 dahi kr\u00e9movou konzistenci a sv\u011b\u017e\u00ed, nakyslou chu\u0165. M\u00e1ta osv\u011b\u017euje, koriandr zv\u00fdraz\u0148uje celkovou chu\u0165 a pra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn dod\u00e1v\u00e1 h\u0159ejiv\u00e9 o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny. \n\n\n\nTradi\u010dn\u00ed okurkov\u00e1 raita nepot\u0159ebuje cukr ani p\u0159\u00edli\u0161 hustou konzistenci. Jej\u00ed vyv\u00e1\u017eenost stoj\u00ed na necezen\u00e9m dahi, nastrouhan\u00e9 a d\u016fkladn\u011b vyma\u010dkan\u00e9 okurce, bhuna jeera a kala namak. Ve star\u0161\u00edch podob\u00e1ch i v horsk\u00e9 tradici pahadi j\u00ed syrov\u00e9 rai dod\u00e1v\u00e1 kr\u00e1tkou, v\u00fdraznou \u0161tiplavost, kter\u00e1 stoup\u00e1 do nosu a p\u0159ipom\u00edn\u00e1 k\u0159en nebo wasabi.\n\n\n\nKu\u0159ec\u00ed korma se k rait\u011b skv\u011ble hod\u00ed\n\n\n\nCo je raita?\n\n\n\nRaita m\u00e1 na jihoasijsk\u00e9m stole v\u00fdjime\u010dn\u00e9 m\u00edsto: nen\u00ed to jen om\u00e1\u010dka, sal\u00e1t ani sm\u011bs ur\u010den\u00e1 pouze k nam\u00e1\u010den\u00ed j\u00eddla, ale dochucovadlo, kter\u00e9 vyva\u017euje chut\u011b. Pod\u00e1v\u00e1 se k biryani, kebab\u016fm, hork\u00fdm parath\u00e1m nebo \u010dap\u00e1t\u00ed. \n\n\n\nDob\u0159e vychlazen\u00e1 raita k nam\u00e1\u010den\u00ed \u010derstv\u011b usma\u017een\u00fdch cibulov\u00fdch pakor\n\n\n\nDok\u00e1\u017ee tak\u00e9 vyv\u00e1\u017eit v\u00fdrazn\u011b ko\u0159en\u011bn\u00e1 j\u00eddla, nap\u0159\u00edklad ku\u0159e tikka masala, nebo dokonce ku\u0159ec\u00ed \u0161p\u00edzy satay. Jej\u00ed p\u0159ednost\u00ed nen\u00ed potla\u010dit v\u0161echny chut\u011b do mdl\u00e9 podoby, ale dodat p\u00e1livosti jasn\u011bj\u0161\u00ed obrysy a lep\u0161\u00ed rovnov\u00e1hu.\n\n\n\nRaita si skv\u011ble rozum\u00ed i s po\u0159\u00e1dn\u011b tmavou a pikantn\u00ed chana masalou\n\n\n\nBez obav ji m\u016f\u017eete pod\u00e1vat ke ku\u0159eti tandoori podle m\u00e9ho receptu\n\n\n\nJej\u00ed n\u00e1zev dodnes napov\u00edd\u00e1, jak se kdysi dochucovala. \u201eRaita\u201c souvis\u00ed se slovy r\u0101jik\u0101 nebo rai, tedy \u010dern\u00e1 ho\u0159\u010dice, a tiktaka, kter\u00e9 znamen\u00e1 \u201e\u0161tiplav\u00fd, ho\u0159k\u00fd, siln\u00fd\u201c. Podle tohoto jazykov\u00e9ho v\u00fdkladu by tedy \u0161lo o pokrm ochucen\u00fd ho\u0159\u010dic\u00ed. Tento detail je d\u016fle\u017eit\u00fd: ne\u017e za\u010dala b\u00fdt raita vn\u00edm\u00e1na jako jemn\u00e1 p\u0159\u00edloha z restaurac\u00ed, mohla m\u00edt i v\u00fdraznou \u0161tiplavost stoupaj\u00edc\u00ed do nosu.\n\n\n\nTradi\u010dn\u00edm z\u00e1kladem z\u016fst\u00e1v\u00e1 dahi, indick\u00e9 kysan\u00e9 ml\u00e9ko, kter\u00e9 se obvykle p\u0159ipravuje z plnotu\u010dn\u00e9ho kravsk\u00e9ho nebo buvol\u00edho ml\u00e9ka a o\u010dkuje kulturou z p\u0159edchoz\u00ed v\u00e1rky. \n\n\n\nNecezen\u00e9 dahi je \u0159id\u0161\u00ed a kyselej\u0161\u00ed ne\u017e \u0159eck\u00fd jogurt a dod\u00e1v\u00e1 rait\u011b tekutou, kr\u00e9movou konzistenci. Pokud pou\u017eijete \u0159eck\u00fd jogurt, je pot\u0159eba ho na\u0159edit vodou nebo ml\u00e9kem. \n\n\n\nPo\u010d\u00edtejte p\u0159ibli\u017en\u011b s jedn\u00edm d\u00edlem tekutiny na dev\u011bt d\u00edl\u016f jogurtu a potom d\u016fkladn\u011b pro\u0161lehejte, abyste dos\u00e1hli tekutosti dahi. P\u0159id\u00e1v\u00e1 se kala namak se sirn\u00fdm t\u00f3nem, \u0159\u00edmsk\u00fd km\u00edn opra\u017een\u00fd a rozemlet\u00fd na pr\u00e1\u0161ek, m\u00e1ta a koriandr. Do nejsn\u00e1ze rozpoznateln\u00fdch tradi\u010dn\u00edch slan\u00fdch verz\u00ed se cukr nep\u0159id\u00e1v\u00e1.\n\n\n\nP\u016fvod raity\n\n\n\nHistorii raity lze sestavit z jednotliv\u00fdch indici\u00ed. Ve velk\u00fdch souborech sangamsk\u00e9 literatury se jasn\u011b neobjevuje a chyb\u00ed i v n\u011bkter\u00fdch klasick\u00fdch mughalsk\u00fdch textech; tuto absenci je t\u0159eba ch\u00e1pat sp\u00ed\u0161e jako vod\u00edtko ne\u017e jako d\u016fkaz. Tak nen\u00e1padn\u00e1 stopa nazna\u010duje, \u017ee \u0161lo o ka\u017edodenn\u00ed pokrm z kysan\u00e9ho ml\u00e9ka, mo\u017en\u00e1 p\u0159ipravovan\u00fd doma, kter\u00fd dlouho z\u016fst\u00e1val stranou dvorsk\u00e9 kuchyn\u011b.\n\n\n\nPrvn\u00ed pevn\u00fd z\u00e1chytn\u00fd bod se objevuje ve XII.\u00a0stolet\u00ed v d\u00edle M\u0101nasoll\u0101sa, rozs\u00e1hl\u00e9 sanskrtsk\u00e9 encyklopedii, jej\u00ed\u017e odd\u00edl Annabhoga je v\u011bnov\u00e1n j\u00eddlu. D\u00edlo sestavil kr\u00e1l S\u00f3me\u0161vara III. z dynastie \u010c\u00e1lukjovc\u016f z Kalj\u00e1n\u00ed, kter\u00fd vl\u00e1dl na Dek\u00e1nsk\u00e9 plo\u0161in\u011b v dne\u0161n\u00ed Karn\u00e1tace. \n\n\n\nNajdeme v n\u011bm zm\u00ednku o pokrmu \u201eRayatha\u201c. V p\u0159\u00edbuzn\u00fdch ml\u00e9\u010dn\u00fdch pokrmech ze stejn\u00e9ho st\u0159edov\u011bk\u00e9ho prost\u0159ed\u00ed se u\u017e objevuj\u00ed sra\u017een\u00e9 ml\u00e9ko, \u010dern\u00e1 s\u016fl, \u0159\u00edmsk\u00fd km\u00edn a koriandr.\n\n\n\nV podh\u016f\u0159\u00ed Uttar\u00e1khandu toto pou\u017e\u00edv\u00e1n\u00ed ho\u0159\u010dice zachov\u00e1v\u00e1 Pahadi kheere ka raita. Okurka, ide\u00e1ln\u011b Pahadi kheera, se oloupe, pod\u00e9ln\u011b rozkroj\u00ed, zbav\u00ed semen, nastrouh\u00e1 a d\u016fkladn\u011b vyma\u010dk\u00e1. \n\n\n\nPotom se vm\u00edch\u00e1 do dahi se syrov\u00fdm mlet\u00fdm rai, kurkumou a podle tradi\u010dn\u00edho receptu tak\u00e9 s \u010desnekem, zelenou chilli papri\u010dkou, m\u00e1tou a koriandrem. Doba odle\u017een\u00ed nen\u00ed mali\u010dkost: umo\u017e\u0148uje ho\u0159\u010dici uvolnit t\u011bkav\u00e9 \u0161tiplav\u00e9 l\u00e1tky a propojit se s dahi.\n\n\n\nZe zem\u011bd\u011blsk\u00fdch n\u00ed\u017ein Uttarprad\u00e9\u0161e a Bih\u00e1ru poch\u00e1z\u00ed dal\u0161\u00ed varianta, Sannata raita, tradi\u010dn\u00ed recept, kter\u00fd je dnes t\u00e9m\u011b\u0159 zapomenut\u00fd. Je mnohem \u0159id\u0161\u00ed, bl\u00ed\u017e\u00ed se ko\u0159en\u011bn\u00e9mu chaas a vynik\u00e1 p\u0159edev\u0161\u00edm pou\u017eit\u00edm techniky dhungar. \n\n\n\nP\u0159i t\u00e9to technice se do mal\u00e9 neglazovan\u00e9 hlin\u011bn\u00e9 lampi\u010dky roz\u017ehaven\u00e9 do \u010dervena p\u0159id\u00e1 ho\u0159\u010di\u010dn\u00fd olej, cel\u00fd \u0159\u00edmsk\u00fd km\u00edn a hing. Lampi\u010dka se potom vlo\u017e\u00ed do n\u00e1doby s dahi a v\u0161e se p\u0159ikryje, aby dahi nas\u00e1klo kou\u0159ovou v\u016fni. \n\n\n\nJej\u00ed hust\u0161\u00ed \u0159eck\u00fd p\u0159\u00edbuzn\u00fd: tzatziki\n\n\n\nPodobnost s tzatziki nebo mast-o-khiar tu je, ale princip je jin\u00fd: ho\u0159\u010dice, pra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn, \u010dern\u00e1 s\u016fl a \u00e1jurv\u00e9dsk\u00e1 rovnov\u00e1ha d\u00e1vaj\u00ed rait\u011b vlastn\u00ed charakter. B\u00edlkoviny v dahi, zejm\u00e9na kasein, v\u00e1\u017eou \u010d\u00e1st kapsaicinu, omezuj\u00ed jeho kontakt s receptory bolesti v \u00fastech a pom\u00e1haj\u00ed ho odstra\u0148ovat z patra; plnotu\u010dn\u00e9 dahi s vy\u0161\u0161\u00edm obsahem tuku tento \u00fa\u010dinek je\u0161t\u011b posiluje.\n\n\n\nHlavn\u00ed suroviny na okurkovou raitu\n\n\n\n\n\n\n\nZ\u00e1kladem je dahi. Vysok\u00fd obsah ml\u00e9\u010dn\u00fdch b\u00edlkovin, zejm\u00e9na kaseinu, a p\u0159i p\u0159\u00edprav\u011b z plnotu\u010dn\u00e9ho ml\u00e9ka tak\u00e9 tuku nevytv\u00e1\u0159\u00ed jen dojem osv\u011b\u017een\u00ed: p\u016fsob\u00ed na pocit p\u00e1len\u00ed, zat\u00edmco ml\u00e9\u010dn\u00e1 kyselost zv\u00fdraz\u0148uje chut\u011b. Dahi m\u00e1 b\u00fdt jemn\u00e9, sv\u011b\u017e\u00ed a tekut\u00e9, nikdy tuh\u00e9. Jen\u017ee ne v\u017edy se d\u00e1 sehnat, tak\u017ee se bez n\u011bj \u010dasto mus\u00edme obej\u00edt.\n\n\n\nOkurka dod\u00e1v\u00e1 vodu, k\u0159upavost a zeleninovou sv\u011b\u017eest, ale m\u016f\u017ee sm\u011bs tak\u00e9 p\u0159\u00edli\u0161 na\u0159edit. Kdy\u017e ji nastrouh\u00e1te a po\u0159\u00e1dn\u011b vyma\u010dk\u00e1te, zachov\u00e1 si strukturu a nepust\u00ed \u0161\u0165\u00e1vu p\u016fsoben\u00edm soli. Pr\u00e1v\u011b tento krok udr\u017e\u00ed konzistenci jogurtu a zabr\u00e1n\u00ed tomu, aby se p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1 raita na tal\u00ed\u0159i odd\u011blovala.\n\n\n\nJak v p\u016fvodu n\u00e1zvu, tak v horsk\u00fdch verz\u00edch pahadi m\u00e1 \u00fast\u0159edn\u00ed m\u00edsto rai, syrov\u00e1 mlet\u00e1 \u010dern\u00e1 nebo \u017elut\u00e1 ho\u0159\u010dice. P\u0159in\u00e1\u0161\u00ed \u0161tiplavost podobnou wasabi, kter\u00e1 stoup\u00e1 do nosu a zv\u00fdraz\u0148uje chu\u0165 dahi, ani\u017e by ho zat\u011b\u017eovala. \n\n\n\nBhuna jeera, \u0159\u00edmsk\u00fd km\u00edn pra\u017een\u00fd do tmava a do rozvon\u011bn\u00ed, dod\u00e1v\u00e1 h\u0159ejivou pra\u017eenou a zemitou chu\u0165 bez rostlinn\u00e9 ho\u0159kosti. Kala namak p\u0159id\u00e1v\u00e1 sirnou, t\u00e9m\u011b\u0159 miner\u00e1ln\u00ed slanost, kter\u00e1 zd\u016fraz\u0148uje kyselost kysan\u00e9ho ml\u00e9ka.\n\n\n\nBylinky p\u0159in\u00e1\u0161ej\u00ed vo\u0148avou sv\u011b\u017eest. M\u00e1ta osv\u011b\u017euje a provon\u00ed sm\u011bs; koriandr sv\u00fdm citronov\u00fdm a pep\u0159ov\u00fdm t\u00f3nem propojuje ml\u00e9ko, ko\u0159en\u00ed a okurku. \u010cerstv\u00e1 zelen\u00e1 chilli papri\u010dka nebo trocha mlet\u00e9ho chilli m\u016f\u017ee zv\u00fdraznit p\u00e1livost, ale s dochucov\u00e1n\u00edm je t\u0159eba zach\u00e1zet st\u0159\u00eddm\u011b, proto\u017ee raita \u010dasto doprov\u00e1z\u00ed u\u017e tak v\u00fdrazn\u011b ko\u0159en\u011bn\u00e1 j\u00eddla. Kurkuma, b\u011b\u017en\u00e1 ve verz\u00edch pahadi, dod\u00e1v\u00e1 teplou \u017elutou barvu a zemit\u00fd t\u00f3n. Trocha syrov\u00e9ho ho\u0159\u010di\u010dn\u00e9ho oleje na z\u00e1v\u011br posiluje ho\u0159\u010di\u010dn\u00fd charakter him\u00e1lajsk\u00fdch verz\u00ed; \u010dern\u00fd pep\u0159 zase p\u0159id\u00e1v\u00e1 jemn\u011bj\u0161\u00ed h\u0159ejivost tam, kde chilli z\u016fst\u00e1v\u00e1 v pozad\u00ed.\n\n\n\nZnaky autentick\u00e9 raity a chyby, kter\u00fdm se vyhnout\n\n\n\nNa st\u016fl m\u00e1 raita p\u0159ij\u00edt studen\u00e1, hladk\u00e1, hedv\u00e1bn\u00e1 a dostate\u010dn\u011b tekut\u00e1, aby se j\u00ed dala p\u0159el\u00edt \u017elut\u00e1 r\u00fd\u017ee, ale z\u00e1rove\u0148 mus\u00ed dr\u017eet pohromad\u011b, aby se na tal\u00ed\u0159i neodd\u011blovala ani nepou\u0161t\u011bla vodu. P\u0159irozen\u011b dopl\u0148uje biryani, kebaby, samosy a dozlatova ope\u010den\u00e9 parathy. \n\n\n\nSkv\u011ble se hod\u00ed i k po\u0159\u00e1dn\u011b kr\u00e9mov\u00e9 malai koft\u011b\n\n\n\nDok\u00e1\u017ee tak\u00e9 zjemnit pikantn\u00ed kari, nap\u0159\u00edklad thajsk\u00e9 \u010derven\u00e9 kari nebo thajsk\u00e9 zelen\u00e9 kari, a zm\u00edrnit p\u00e1livost se\u010du\u00e1nsk\u00e9ho chilli oleje. Jej\u00ed \u00faloha je jasn\u00e1: odleh\u010dit tu\u010dnost, zm\u00edrnit p\u00e1len\u00ed kapsaicinu, osv\u011b\u017eit patro a p\u0159ipravit ho na dal\u0161\u00ed sousto.\n\n\n\n\n\n\tPrav\u00e1 okurkov\u00e1 raita\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t230 g b\u00edl\u00e9ho jogurtu2 okurky1 l\u017ei\u010dka \u017elut\u00fdch ho\u0159\u010di\u010dn\u00fdch sem\u00ednek (lehce podrcen\u00fdch)s\u016fl (podle chuti)0.25 l\u017ei\u010dky \u010dern\u00e9 soli0.25 l\u017ei\u010dky mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu1 l\u017ei\u010dka ho\u0159\u010di\u010dn\u00e9ho oleje (zah\u0159\u00e1t\u00e9ho a pot\u00e9 vychladl\u00e9ho)0.25 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159e (mlet\u00e9ho)1 l\u017ei\u010dka \u010derstv\u00e9ho koriandru (najemno nasekan\u00e9ho)naan (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tPostupV misce pro\u0161lehejte jogurt dohladka a dejte ho stranou.Okurky omyjte, nastrouhejte, vyma\u010dkejte z nich vodu a pot\u00e9 je vm\u00edchejte do jogurtu.Do jogurtu p\u0159idejte s\u016fl, \u010dernou s\u016fl, mlet\u00fd \u0159\u00edmsk\u00fd km\u00edn a mlet\u00fd b\u00edl\u00fd pep\u0159 a dob\u0159e prom\u00edchejte.Ho\u0159\u010di\u010dn\u00e1 sem\u00ednka lehce podr\u0165te a vm\u00edchejte do jogurtu.V\u0161e dob\u0159e prom\u00edchejte a okurkovou raitu p\u0159elijte do serv\u00edrovac\u00ed misky.Ho\u0159\u010di\u010dn\u00fd olej zah\u0159ejte, nechte vychladnout a pot\u00e9 j\u00edm raitu navrchu pokapejte v mno\u017estv\u00ed 1 l\u017ei\u010dky.Pod\u00e1vejte s naanem.\t\n\t\n\t\t\nAby raita nebyla p\u0159\u00edli\u0161 vodnat\u00e1, nastrouhanou okurku lehce osolte a p\u0159ed p\u0159id\u00e1n\u00edm do jogurtu ji d\u016fkladn\u011b vyma\u010dkejte.\nPokud je ho\u0159\u010di\u010dn\u00fd olej p\u0159\u00edli\u0161 v\u00fdrazn\u00fd, pou\u017eijte ho m\u00e9n\u011b nebo ho nahra\u010fte olejem s neutr\u00e1ln\u00ed chut\u00ed.\n\n\t\n\t\n\t\tSauceIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198464"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116961"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}