Chhattisgarhi Raita
Veg
Beaten yogurt with boiled potato, raw onion, green chilli, and a tempering of mustard seeds — a cooling side for the rice plate, present at every Chhattisgarhi meal.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | curd |
| 1 cup | boondi |
| 1 medium | onion, finely chopped |
| 1 small | tomato, finely chopped |
| 1 small | cucumber, finely chopped |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | oil |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 In a mixing bowl, whisk the curd until smooth.
- 2 Add boondi to the curd and mix well.
- 3 In a pan, heat oil over medium flame.
- 4 Add cumin seeds and mustard seeds, allowing them to splutter.
- 5 Add chopped onion and sauté until translucent.
- 6 Add chopped tomato and cucumber, and cook for 2-3 minutes.
- 7 Add red chili powder, coriander powder, sugar, and salt. Mix well.
- 8 Add the sautéed mixture to the curd and boondi mixture.
- 9 Stir everything together until well combined.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) while tempering the spices.