Mosaru Bajji
Karnataka raita with grated vegetables — freshly grated cucumber, raw carrot, or raw beetroot mixed with thick, freshly set yogurt (mosaru), salt, and a small amount of freshly ground coconut; tempered with mustard seeds, dried red chilli, a pinch of asafoetida, and curry leaves in coconut oil. The Karnataka version uses raw grated vegetables — not cooked — so the preparation retains the vegetable's crunch and freshness against the yogurt's creaminess. Unlike the North Indian raita (which is typically smooth), the mosaru bajji has distinct, identifiable vegetable texture throughout. Served cool on the meal plate as a cooling contrast to the hot, spiced curries; eaten mixed into rice with the other preparations as the final cooling course before payasam. The name bajji (derived from the Sanskrit word for mixed) indicates the concept: mixed curd and vegetable.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Yogurt , thick |
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1 cup | Cucumber , finely chopped |
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1 small | Onion , finely chopped |
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1 small | Tomato , finely chopped |
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1 teaspoon | Ginger , grated |
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2 tablespoons | Cilantro , chopped |
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2 tablespoons | Mint , chopped |
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1 teaspoon | Chili , green, finely chopped |
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1/2 teaspoon | Mustard Seed |
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1/2 teaspoon | Cumin , seeds |
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1 pinch | Asafoetida |
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1 tablespoon | Oil |
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— | Salt , to taste |
Instructions
- 1 In a mixing bowl, whisk the yogurt until smooth.
- 2 Add the chopped cucumber, onion, tomato, ginger, coriander leaves, mint leaves, and green chili to the yogurt.
- 3 Mix well and add salt to taste.
- 4 In a small pan, heat oil over medium heat.
- 5 Add mustard seeds and let them splutter.
- 6 Add cumin seeds and asafoetida, and sauté for a few seconds.
- 7 Pour this tempering over the yogurt mixture and mix well.
- 8 Chill the Mosaru Bajji in the refrigerator for 10-15 minutes before serving.
Tips
For a thicker consistency, use hung yogurt. Adjust the number of green chilies based on your spice preference.