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Cilantro Coconut Raita

27 Dec

cilantro_coconut_raita
Kobbari Kothimera Perugu Pachadi.

Fresh coconut is ground with cilantro leaves into coarse paste and mixed with yogurt. It is then finished with talimpu. Serve cilantro coconut raita with idly, dosa, rotti etc…
Makes: around 4 Servings of Cilantro Coconut Raita.

Ingredients:

Cilantro 1 1/2 Cups Packed
Fresh or Frozen Grated Coconut 4 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to Taste

Talimpu:

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 5
Oil 2 tsps

Method of preparation:

Wash, separate leaves and roughly chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro leaves, coconut, green chiles and salt into coarse paste adding sufficient water.
Peel and mince the ginger.

Whisk yogurt with little bit of water in a bowl and stir in freshly ground cilantro coconut paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and briefly fry.
Remove from heat and add to above raita bowl.
Serve cilantro coconut raita with steamed idly or with dosa or with rotti.
Notes: Make sure not to over grind the cilantro leaves.

Suggestions: Adjust spice with green chiles.
Variations: Check other raita recipes here.
Other Names: Cilantro Coconut Raita, Kobbari Kothimera Perugu Pachadi.

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Tamarind Leaves Raita

17 Aug

tamarind_leaves_raita
Chinta Chiguru Perugu Pachadi.

Fresh or dried tender tamarind leaves are mixed with yogurt and seasoned with fried spices. Serve tamarind leaves raita with steamed rice or with roti.
Makes: around 2 Servings of Tamarind Leaves Raita.

Ingredients:

Fresh or Dried Tamarind Leaves 1/2 Cup
Plain Yogurt 1 Cup
Onion 1 Small
Green Chile 1
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Pinch
Curry Leaves 5
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Peel and finely chop the onion.
Wash fresh tamarind leaves and roughly chop them.
If using dried tamarind leaves, soak the leaves in enough warm water for around 5 minutes and strain the leaves.

In a mixing bowl, whisk yogurt with few tablespoons of water.
Stir in tamarind leaves, chopped onion and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile and remove from heat.
Once the above spices cool down to room temperature, add it to the above yogurt bowl.
Mix well and serve tamarind leaves raita with steamed rice or with roti.
Notes: Make sure tamarind leaves are soaked well if using dried leaves.

Suggestions: Adjust spice with green chiles. Adjust consistency with water.
Variations: You can also cook the onion with spices before adding to the yogurt. Check other tamarind leaves recipes here.
Other Names: Tamarind Leaves Raita, Chinta Chiguru Perugu Pachadi.

Tindora Raita

18 Jun

tindora_raita
Dondakaya Perugu Pachadi.

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.

Ingredients:

Tindora 8 – 10
Plain Thick Yogurt 1 Cup
Salt To Taste
Cilantro few Sprigs

Talimpu:

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.

Broccoli Slaw Raita

11 Jun

broccoli_slaw_raita
Broccoli Slaw Raita.

Broccoli stem is thinly sliced along with carrot. It is then very briefly cooked in oil along with spices and mixed with whisked yogurt. Serve broccoli slaw raita with rice or with pulao etc…
Makes: around 4 Servings of Broccoli Slaw Raita.

Ingredients:

Broccoli Stem 3 inch Thick Stem
Carrot 3 inch Piece
Plain Thick Yogurt 1 Cup
Salt to Taste

Talimpu:

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 5
Oil 2 tsps

Method of preparation:

Peel the outer layer of the broccoli stem and thinly slice the broccoli stem.
Julienne the broccoli slices and keep aside.
Peel, wash and thinly slice the carrot. Julienne the sliced carrot.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add broccoli, carrot and salt.
Cook for a minute and remove from heat.

Whisk yogurt in a mixing bowl, stir in above broccoli carrot slaw.
Season with salt if necessary and serve broccoli slaw raita with rice or with pulao etc…
Notes: Don’t overcook the broccoli slaw.

Suggestions: Adjust the consistency of raita with yogurt.
Variations: For extra spice, add green chiles along with red chillies. Garnish with finely chopped cilantro.
Other Names: Broccoli Slaw Raita.

Cucumber Onion Raita

1 Jun

cucumber_onion_raita
Cucumber Onion Raita.

Whisk thick plain yogurt with spices. Slice the onion and julienne the fresh cucumber. Add it to yogurt along with fried spices and herbs. Serve cucumber onion raita with biryani or with pulao.
Makes: around 3 Servings of Cucumber Onion Raita.

Ingredients:

Seedless Cucumber 1/2 of Medium Size
Onion 1 Small
Plain Thick Yogurt 1 Cup
Green Chiles 1 – 2
Cumin Seeds 1/8 tsp
Cumin Powder a big Pinch
Cilantro few Sprigs
Oil 1 tsp

Method of preparation:

Peel and thinly slice the onion.
Remove ends, peel, wash and julienne the cucumber.
Wash and finely chop cilantro leaves.

Whisk yogurt in a mixing bowl with salt, cumin powder and keep aside.
Add sliced onion and cucumber to the mixing bowl.

Heat oil in a small pan, add cumin seeds.
Then add sliced green chiles.
Fry till cumin seeds change color, add chopped cilantro and remove from heat.
Cool this to room temperature and add to the mixing bowl.
Mix well and serve cucumber onion raita with biryani or with pulao.
Notes: Make sure to julienne the cucumber.

Suggestions: Adjust spice with green chiles. Adjust the consistency with yogurt.
Variations: You can also fry the onion along with green chiles before adding to the yogurt.
Other Names: Cucumber Onion Raita.