Fenugreek seeds are soaked in water and sprouted. Spices are fried in oil till golden brown. The fenugreek sprouts are mixed with yogurt along with fried spices. Serve fenugreek sprouts raita with steamed rice or with roti.
Makes: around 2 Cups of Fenugreek Sprouts Raita.
Fenugreek Sprouts 1/2 Cup
Yogurt 1 1/2 cups
Green chiles 1
Salt to Taste
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp
Method of preparation:
Remove stem, wash and slice the green chile.
Whisk yogurt with salt.
Wash and finely chop the cilantro.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and remove from heat.
Cool to room temperature and add the spices to the whisked yogurt.
Stir in cilantro and serve fenugreek sprouts raita with steamed rice or with roti.
Notes: Click here to learn how to sprout fengreek seeds.
Suggestions: Adjust spice with green chiles.
Variations: You can also add finely chopped onion to the raita.
Other Names: Fenugreek Sprouts Raita, Menthi Perugu Pachadi.