The dish is served with korma, curry, dahi chutney or Raita. A pulao is often complemented with either spiced yogurt or "raita". Common accompaniments to Madras curry include raita and fresh coriander. Dips like raita and chutney are important part of Bhojpuri cuisine. Staple foods are rice and dal with raita, curd and salad. These include pasteurized milk, yogurt, chocolate milk, raita and milk smoothies. Raita may cool the palate when eating spicy Indian dishes. Popular "raita" include those based on carrots, eggplant, pumpkin, "dudhi" and beetroot respectively. However, a yogurt-based "raita" would not be served with such a meal. Many vegetables are used in salad preparations called "koshimbir"s or "raita". Raita is served as a side dish to be eaten with main course dishes. They are usually served with side dishes like Brinjal gravy(Baghara baingan),chilled raita. Players take control of either Raita or Azuki. Pachadi is the South Indian variation of Raita. It was mixed and recorded by Mikko Raita.