Green Raita with herbs, veggies and spices

Packed full of flavour and goodness, this Green Raita with loads of herbs, veggies and spices is the perfect accompaniment to many Indian dishes. Pairing wonderfully with Indian breads, rice dishes and curries adding cool and yet, comforting freshness, my Green Raita can hold its own in a grand thaali complete with rich vegetarian and meat dishes and delicacies and can equally elevate a humble plate of plain rice, Daal and Poppadoms. I find it quite versatile and I almost always have some on hand, prepping quickly with just a handful of ingredients whenever I want to dress up a bowl of salad or some chaat, dip some pakoras and samosas or enjoy a simple yet delicious meal after a busy and chaotic day.

Ingredients:

  • 1/2 teaspoon of Cumin seeds
  • 50 grams of coriander leaves stems and everything; you could replace some of the coriander leaves with mint and/ or spinach leaves.
  • 2 green chillis; you could use a knob of ginger
  • 1/4-1/2 teaspoon of salt; adjust to taste
  • 150-250 g thick yoghurt; I use 200 grams but you can adjust to taste
  • 1 clove of garlic; 2-3 if you really love garlic
  • Juice from 1/2 a lime or lemon
  • 1/2 cup of diced cucumber; you could also add other veggies such as tomatoes, carrots
  • 1/2 cup of diced onions
  • 1/4 cup of toasted peanuts (optional)

Method:

  • Place a dry pan on medium heat and add the cumin seeds.
  • Shaking the seeds in the pan every once in a while, dry toast for about 3-4 minutes or until fragrant and golden; keep a close eye to avoid overcooking them.
  • Add all the ingredients except onions, cucumber (or any other veggies) and the peanuts in a blender or food processor and blitz until as coarse or smooth as you prefer.
  • Pour into a non reactive container and store in the fridge for upto 2 days until ready to serve.
  • Add cucumber, onions and peanuts and mix well.
  • Serve cool with paratha, biryani, curries or in a thaali and enjoy its cool and delicious goodness.

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