Ingredients:
1 teaspoon mustard
1 tablespoon coriander leaves
1/4 teaspoon turmeric
4 green chillies
2 tablespoons shredded coconut
pinch of asefotedia
5 tablespoons low fat yogurt beaten with water
Salt
1/4 teaspoon mustard oil (optional - its added as a flavor enhancer)
Method:
Grind mustard, coriander leaves, turmeric, chillies, coconut and asefotedia into a smooth paste. Mix it with beaten yogurt, mustard oil and salt. Raitha can be eaten as is with rice.
Variations:
a. I have added finely chopped cucumber (fresh)
b. Fine chop bell pepper (capsicum), steam until cooked and mix with raitha
c. Add boiled, peeled and mashed potatoes
d. Instead of yogurt, use sour cream and the taste is excellent
1 teaspoon mustard
1 tablespoon coriander leaves
1/4 teaspoon turmeric
4 green chillies
2 tablespoons shredded coconut
pinch of asefotedia
5 tablespoons low fat yogurt beaten with water
Salt
1/4 teaspoon mustard oil (optional - its added as a flavor enhancer)
Method:
Grind mustard, coriander leaves, turmeric, chillies, coconut and asefotedia into a smooth paste. Mix it with beaten yogurt, mustard oil and salt. Raitha can be eaten as is with rice.
Variations:
a. I have added finely chopped cucumber (fresh)
b. Fine chop bell pepper (capsicum), steam until cooked and mix with raitha
c. Add boiled, peeled and mashed potatoes
d. Instead of yogurt, use sour cream and the taste is excellent
1 comment:
Mustard raitha is very very new to me. Loved the rich yellow color.
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