Fresh raw tindora is grated and mixed with thick plain yogurt. It is finished with fried spices and cilantro. Serve tindora raita with steamed rice or with pulao etc…
Makes: around 2 Servings of Tindora Raita.
Tindora 8 – 10
Plain Thick Yogurt 1 Cup
Salt To Taste
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 2
Oil 1 tsp
Method of preparation:
Wash and finely chop cilantro leaves.
Wash, remove little bit of both ends and grate the tindora using thick side of a grater.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add the chopped cilantro leaves.
Whisk yogurt in a bowl, add grated tindora, above talimpu and salt.
Mix well and serve tindora raita with steamed rice or with pulao etc…
Notes: Make sure tindora is raw.
Suggestions: You can also add silced green chiles along with red chiles if you wish.
Variations: Check other raita recipes here.
Other Names: Tindora Raita, Dondakaya Perugu Pachadi.