Grilled Tomato Yogurt

Grilled Tomato Yogurt.

Tomatoes are cooked till soft and mushy on a grill pan or on direct flame. Onion is also grilled till done. Cooked tomato and onion is mixed with whisked plain yogurt. Finally, it is seasoned with whole spices and grilled tomato yogurt can be served with steamed rice or with roti etc…
Makes: around 2 Servings of Grilled Tomato Yogurt.

Ingredients:

Plain Yogurt 1 1/2 Cups
Tomato 1 Large
Onion 1 Small
Green Chiles 1
Sesame Seeds 1 Tbsp
Salt to taste
Oil 2 tsps

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:

Toast the sesame seeds on low flame till light golden brown and keep aside.
Peel and thickly slice the onion.
Wash the tomato and green chile.
Whisk yogurt and keep aside.

Brush the tomato and oil with little bit of oil.
On a grill pan, place the tomato, onion slices and green chile.
Let the tomato and onion cook. Turn on the other side if necessary.
Alternatively, wrap the tomato and onion in aluminium foil separately and place on direct flame for it to cook.
Once cooked, roughly chop the onion, tomato and green chile.

In a mixing bowl, stir in yogurt, onion, tomato, green chile and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to the above yogurt bowl.
Stir in sesame seeds and serve grilled tomato in yogurt with plain steamed rice or with idly or dosa etc…
Notes: Make sure not to add hot cooked tomato and onion into the yogurt or else the yogurt turns sour.

Suggestions: If tomato is sour, add more yogurt to balance. Don’t overcook tomato or onion.
Variations: You can also check other raita recipes here.
Other Names: Grilled Tomato Yogurt.

Yellow Cucumber Raita

Dosakaya Perugu Pachadi.

Yellow cucumber is peeled and grated. Yogurt is whisked and yellow cucumber is mixed in along with fried spices. Freshly ground mustard seeds powder adds heat to the raita along with the green chiles. Serve yellow cucumber raita with rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Raita.

Ingredients:

Yellow Cucumber 1 Small
Yogurt 3/4 Cup
Green Chiles 3
Mustard Seeds a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind mustard seeds and salt into fine powder.
Peel, wash, remove seeds and grate the yellow cucumber on thick side of the grater.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.

Whisk yogurt well in a mixing bowl.
Stir in grated yellow cucumber, mustard seeds powder and fried spices.
Mix well and serve yellow cucumber raita with rice or with roti.
Notes: Make sure cucumber is not sweet.

Suggestions: Make sure to adjust yogurt according to your preference.
Variations: Add broken red chiles in talimpu for extra heat.
Other Names: Yellow Cucumber Raita, Dosakaya Perugu Pachadi.

Masala Okra in Yogurt

Masala Okra in Yogurt.

Okra / lady’s finger is chopped into small pices and fried in oil along with whole spices and spice powders. Once the fried okra is cooled to room temperature, it is mixed with freshly whisked plain yogurt. Serve masala okra in yogurt with plain steamed rice or with roti.
Makes: around 4 Servings of Masala Okra in Yogurt.

Ingredients:

Okra / Lady’s Finger 15 app.
Green Chiles 1 – 2
Cumin Powder a big Pinch
Garam Masala 1/2 tsp
Turmeric Powder a big pinch
Plain Yogurt 1/2 Cup
Salt to taste

Talimpu:

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

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Whisk yogurt in a bowl with little water, salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in green chiles, turmeric powder and salt.
Fry briefly, stir in cumin powder, garam masala and remove from heat.
Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve masala okra in yogurt with plain steamed rice or with roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt. Garam masala can be prepared by roasting and grinding coriander seeds, cloves, cinnamon and cardamom.
Variations: Chopped tomato can be added once the onion is fried. Garnish with finely chopped cilantro if you wish.
Other Names: Masala Bendakaya Perugu Pachadi, Masala Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.

Fenugreek Sprouts Raita

Menthi Perugu Pachadi.

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.

Ingredients:

Fenugreek Sprouts 1/2 Cup
Yogurt 1 1/2 cups
Green chiles 1
Salt to Taste
Cilantro few Sprigs

Talimpu:

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.

Ridge Gourd Raita

Beerakaya Perugu Pachadi.

Ridge gourd is lightly peeled and chopped into pieces. It is then cooked oil along with spices. Once the mixture is cooled down, it is added to yogurt. Ridge gourd raita is garnished with cilantro and can be served with steamed rice or with roti.
Makes: around 2 Cups Ridge Gourd Raita.

Ingredients:

Ridge Gourd 1/2 Small
Yogurt 1 1/2 Cups
Onion 1
Green Chiles 2 – 3
Turmeric Powder a big Pinch
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 3
Oil 2 tsps

Method of preparation:

Lightly scrape, wash, remove ends and chop the ridge gourd into small pieces.
Whisk yogurt in a mixing bowl.
Wash and finely chop the cilantro.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion turns translucent, add the chopped ridge gourd.
Cook covered on low flame for few minute or until ridge gourd is soft.
Uncover, stir in turmeric powder and salt
Remove from heat and keep aside to cool down.

In a mixing bowl, mix together yogurt and above ridge gourd mixture.
Garnish with cilantro and serve ridge gourd raita with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust the consistency of the raita with water.
Variations: Check other recipes with raita here.
Other Names: Ridge Gourd Raita, Beerakaya Perugu Pachadi.