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Quick Chayote Raita

2 May

Benguluru Vankaya Perugu Pacchadi.

Chayote is chopped and cooked in oil along with onion and tomato. The mixture is then added to the whisked yogurt for chayote raita. Serve quick chayote raita with steamed rice or with roti.
Makes: around 4 Servings of Quick Chayote Raita.


Plain Yogurt 1 1/2 Cups
Chayote 1 Small
Onion 1 Small
Tomato 1 Small
Green Chile 1
Cilantro few sprigs
Salt to taste


Cumin Seeds a Pinch
Mustard Seeds a Pinch
Oil 1 tsp

Method of preparation:

Wash, halve, remove seed and finely chop the chayote.
Peel and finely chop the onion.
Wash and finely chop tomato.
Remove stem, halve, remove seeds and finely chop green chile.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add chayote.
Cook for few minutes, stir in onion and green chile.
Fry till onion is translucent, add tomato and salt.
Fry briefly and remove from heat and cool the mixture to room temperature.

In a mixing bowl, whisk yogurt, cilantro and salt well.
Stir in the above chayote mixture and adjust salt if necessary.
Serve quick chayote raita with steamed rice or with roti.
Notes: Make sure chayote is clean without any blemishes.

Suggestions: Adjust consistency of raita with water.
Variations: You can also add a pinch of cumin powder if you wish.
Other Names: Quick Chayote Raita.