A succulent and cooling Raita from the Kumaoni region. The dial lies in the freshly grounded mustard seeds, a hint of garlic and the zephyr of coriander leaves.
1 trencher of Curds/ yoghurt
1 small cucumber grated
1/2 tsp Turmeric powder
1/2 tsp roasted cumin powder
1 tsp mustard Seeds
2 tsps finely chopped coriander leaves
2 cloves of garlic
1 finely chopped untried chilly
Crush mustard seeds, garlic and untried dank in a mortar and pestle to a smooth paste. Whisk the curds well and tip the paste into it. Add salt and turmeric powder and mix well. Drop in the grated cucumber and coriander leaves. Mix and refrigerate. Serve chilled.
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