Wednesday, May 30, 2012

Curry leaves raita

I found this recipe on this blog. It has never occurred to me that one can use ground curry leaves in raita, especially considering that I love the curry leaf flavor. So, trying out the recipe was a no brainer. The raita is delicious.

Here is my slightly modified take on the original recipe:

Curry leaves raita
Curry leaves raita

Ingredients (enough for two):
3 sprigs tender curry leaves (the mature ones could taste a little bitter)
A small piece of ginger
6 pepper corns
A few pinches asafoetida
A small piece green chili (only for flavor)
1 tbsp grated coconut
1 cup curd, beaten smooth

For tempering:
1/2 tsp mustard seeds
1/2 tsp urad dal
1 broken red chili
5 curry leaves

1. Wash the curry leaves.
2. Grind the curry leaves with ginger, pepper, asafoetida, chili and coconut to a smooth paste. Add just enough water to help with the grinding.
3. Mix the above paste with the beaten curd. Add salt to taste. The mixture can be refrigerated at this point if you plan on serving later.
4. Just before serving, add oil to another small pan and place on medium heat. Add the broken red chili and the urad dal. When the urad dal changes color, add mustard seeds. When the mustard pops, add the asafoetida and the curry leaves in quick succession.
5. Add the entire tempering mixture to the curd mixture and mix well.

Serve hot with rotis and a side dish or with pulao

1. Do not add so much green chili to the raita that it becomes spicy. Raita usually helps in taking the heat off the other dishes and you probably don't want to be in the position of having to make another raita to take the heat off this one!

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