Tag Archives: Yogurt

Mango Papaya Shrikhand

7 Jan

Mango Papaya Shrikhand.

Yogurt is hung to make it thick. Fresh mango and papaya are peeled and very finely chopped. They are then mixed with hung yogurt along with sugar. Serve mango papaya shrikand immediately.
Makes: around 4 Servings of Mango Papaya Shrikhand.


Plain Yogurt 2 Cups
Fresh Ripe Mango 4 Tbsps (Chopped)
Fresh Ripe Papaya 4 Tbsps (Chopped)
Green Cardamom 1 Pod
Sliced Blanched Almonds 4 Tbsps
Sugar to Taste

Method of preparation:

Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.
Peel and very finely chop the mango and papaya.

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.

Remove the thick yogurt onto a mixing bowl, stir in sugar.
Then stir in chopped mango, papaya, cardamom powder and sliced almonds.
Serve mango papaya shrikand immediately.
Notes: Make sure to make the yogurt thick before mixing the fruit.

Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of mango juice can also be added if the yogurt is too thick.
Other Names: Mango Papaya Shrikhand.


Cilantro Coconut Raita

27 Dec

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.


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


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.

Rice Sago Dosa

29 Oct

Rice Sago Dosa.

Raw rice is soaked in yogurt along with sago. The mixture is then ground into smooth thick batter which is poured onto a flat plan into a dosa. The dosa is then layered with onion and cooked till done. Serve rice sago dosa immediately with any pickle of your choice.
Makes: around 2 Servings of Rice Sago Dosa.


Raw Rice 3/4 Cup
Sago / Sabudana 2 Tbsps
Yogurt 1/2 Cup
Onion 1 Small
Green Chiles 2
Oil 2 tsps

Method of preparation:

Peel and chop the onion.
Remove stems, wash and finely chop the green chiles.
Whisk yogurt with few tablespoons of water, add raw rice and sago.
Leave it aside for overnight in a warm place.

Add the rice and sago into the grinder and grind into smooth thick paste.
Use the yogurt water which is used to soak the rice if necessary to make the grinding easy.
Remove the ground rice sago batter onto a bowl and stir in salt.

Heat a flat pan on medium heat.
Pour around a big scoop of rice sago batter on to the flat pan and lightly spread with back of the ladle.
Layer the thick dosa with chopped onion and green chiles.
Pour around a tsp of oil around the dosa.
Once the bottom starts to change color, turn the dosa on the other side.
Let it cook for couple more minutes before removing from heat.
Serve rice sago dosa immediately with any pickle of your choice.
Notes: Make sure to soak the rice well.

Suggestions: Adjust the consistency of the batter with the yogurt liquid in which the rice is soaked. The batter can be stored in the refrigerator for couple of days if necessary.
Variations: If dosa batter becomes too thin, add a tbsp or so of rice flour. If dosa batter becomes too thick, adjust with water.
Other Names: Rice Sago Dosa.

Sago Yogurt Vada

4 Sep

Saggu Biyyam Vadalu.

Sago is washed and soaked in yogurt overnight or for around 6 hours. The mixture is seasoned with spices and deep fried in oil till golden brown in color. Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Makes: around 5 Sago Yogurt Vada.


Sago / Sabudana 1/2 Cup
Yogurt 3 Tbsps
Onion 1 Small
Rice Flour 4 – 5 Tbsps
Green Chiles 1 – 2
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together washed sago, yogurt, around 5 tablespoons of water.
Mix well and let the sago soak for around 6 – 8 hours.

Add rice flour, onion, green chiles, cumin seeds, cilantro and salt to the soaked sago mixture.
Make the mixture into soft but little wet mixture that can turn into soft ball if desired. Adjust rice flour if necessary.

Heat oil in a deep frying pan on medium heat.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with sago yogurt mixture.
Place in on left palm and lightly flatten it.
Make a small hole in the middle, remove from left palm and slowly leave the sago yogurt disk in hot oil.
Make 2 – 4 such vada depending on the surface space in the pan.
Fry sago yogurt vada on both sides until golden brown in color.
Remove the fried sago yogurt vada onto absorbent paper.
Repeat the same with any remaining sago yogurt mixture.
Serve sago yogurt vada immediately with any chutney or pickle of your choice.
Notes: Make sure to soak the sago well.

Suggestions: If vada is not cooked well inside, put it back into hot oil and fry on low flame till cooked inside and crisp outside.
Variations: You can also check other vada recipes here.
Other Names: Sago Yogurt Vada, Saggu Biyyam Vadalu.

Cumin Buttermilk

18 Aug

Jeera Majjiga.

Plain thick yogurt is whisked with spice powders into thin buttermilk. Serve cumin buttermilk after a meal or before going to bed.
Makes: 1 Serving of Cumin Buttermilk.


Plain Yogurt 1/4 Cup
Cumin Seeds Powder 1/4 tsp
Asafoetida a very Tiny Pinch
Turmeric Powder 1/8 tsp
Salt to Taste

Method of preparation:

Whisk yogurt with a cup and half of water.
Stir in cumin seeds powder, turmeric powder and salt.
Serve cumin buttermilk chilled.
Notes: Make sure to whisk the yogurt well.

Suggestions: For best taste, toast the cumin seeds till they turn light golden and grind them into fine powder. Make sure the consistency of the buttermilk is on the thinner side.
Variations: You can also check other buttermilk recipes here.
Other Names: Cumin Buttermilk, Jeera Majjiga.