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 | Yogurt |
|
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 Seed |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Oil |
|
1 tablespoon | Cilantro , 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.