Mughlai Raita
Veg
Yogurt beaten smooth with roasted boondi (gram flour pearls), a pinch of saffron dissolved in warm milk, powdered green cardamom, and a splash of rose water — a fragrant, delicate raita quite unlike the vegetable-laden versions of other regions. The floral, saffron-tinted yogurt was served at Mughal court banquets to cool the palate between bites of biryani.
Cuisines
Mughlai
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
|
1 cup | Yogurt , plain |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander Seed |
|
1 teaspoon | Mustard Seed , black |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Mint , chopped fresh leaves |
|
1 teaspoon | Cilantro , chopped fresh |
|
1 | Chili , green, finely chopped |
|
1 | Onion , finely chopped |
|
1 | Cucumber , small, finely chopped |
|
1 | Tomato , small, finely chopped |
|
1/2 teaspoon | Black salt |
|
1/4 teaspoon | Red chili powder |
|
1/4 teaspoon | Garam masala |
|
— | Salt , to taste |
Instructions
- 1 In a small pan, heat ghee over medium heat.
- 2 Add cumin seeds, coriander seeds, black mustard seeds, and fennel seeds to the pan and sauté until they begin to crackle and become aromatic.
- 3 Remove the pan from heat and allow the spices to cool slightly.
- 4 In a mixing bowl, whisk the yogurt until smooth.
- 5 Add the sautéed spice mixture to the yogurt and mix well.
- 6 Add the chopped mint leaves, cilantro, green chili, onion, cucumber, and tomato to the yogurt mixture.
- 7 Season with black salt, red chili powder, garam masala, and salt to taste.
- 8 Mix all the ingredients thoroughly until well combined.
- 9 Chill the raita in the refrigerator for at least 15 minutes before serving.
Tips
For a richer flavor, you can add a pinch of roasted cumin powder to the raita.