This dish is from Kerala using raw Banana and Yoghurt.
Time Required: 20 Minutes
Ingredients:
1 Raw Banana, Peeled and chopped
2 Cups Curds / Yoghurt
½ Cup fresh grated Coconut
2 – 3 Green Chilies
2 Dry Red Chilies, Broken
1tsp Chili Powder
1tbsp Oil
Few Curry leaves
½tsp Mustard Seeds
½tsp Fenugreek Seeds
½tsp Turmeric Powder
Salt to taste
Ingredients:
1 small Seemebadanekayi / Chayote Squash
2 Cups Yoghurt / Curds
2 Green Chilies
1tsp Mustard Seeds
½ Cup Fresh Grated Coconut
Few Curry Leaves
2tsp Oil
Oil for Frying
Salt to taste
Method:
Peel and chop the squash into small pieces. Boil in water for 3 to 4 minutes. Seive and keep aside.
Grind Coconut, Green Chilies and Mustard Seeds coarsely. Add this to the cooked squash. Heat 2tsp Oil and add Musatard Seeds and when they start to splutter, add Curry leaves. Add this seasoning, Curds and Salt to the vegetable and mix well. Serve with Phulka/Roti or Rice.
Originally posted 2011-12-30 21:45:35. Republished by Blog Post Promoter
You can prepare this without much hassle if you have Menthedittu ready.
Time Required: 5 Minutes
Ingredients:
4 tbsp Menthedittu / Menthehittu
1 ½ Cups Curds
1tsp Oil
½ tsp Mustard Seeds
A pinch of Asafoetida
A pinch of Turmeric Powder
Few Curry leaves
Salt to taste
Method:
Mix Curds and Menthedittu. Heat Oil and add Mustard Seeds and when they splutter, add Asafoetida, Turmeric Powder, and Curry leaves. Add this to the Menthdittu mixture and mix well. Add Salt and mix once again. Serve with Indian Bread.
Crispy Bread drowned in spicy curds. A little unhealthy but oh! so yummy!
Time Required: 20 Minutes
Serves: 6
Ingredients:
3 – 4 slices Bread (Wheat or White)
Oil for deep frying
3 Cups Curds/Yoghurt
1tsp Chili Powder
1tsp Black Salt
1tsp Roasted Jeera Powder
1tbsp Sugar
Sage leaves for garnishing (Optional)
Salt to taste
Method:
Cut Bread slices into squares. Heat Oil and deep fry until golden brown.
This cool recipe is prepared using Banana Stem and Curds.
Time Required: 20 Minutes
Ingredients:
½ foot long Balendindu / Banana Stem
2 Cups Curds / Yoghurt
2 – 3 tbsp fresh Coconut, Grated
1 or 2 Green Chilies, Chopped finely
2 Sprigs Coriander leaves, Chopped finely
1 tsp Oil
½ tsp Uddinabele / Urad Dal
½ tsp Mustard Seeds
1 or 2 broken Red Chilies
A pinch of Asafoetida
Salt to taste
Method:
Remove the outer layer of the Banana Stem and chop the central portion finely. While chopping remove the fibers.
Remove the pieces to a mixing bowl. Add Curds, Coconut, Green Chilies, Coriander Leaves and Salt and mix well. Heat Oil, add Mustard Seeds and when they splutter add Uddinabele and when they turn pink add a pinch of Asafoetida and Red Chilies. Remove and pour over the Raitha and mix well.
This is a yoghur based dish, prepared using snake gourd seeds. Long, long ago my grandmother’s elder sister used to prepare this very often. My mother passed on this recipe to me!
Boondi is small round crunchy deep fried snack. This is mixed with Yoghurt and spices to make the Raitha. A very popular dish of North India. It is served as an accompaniment with Indian Bread and with Pulao or Biryani.
A yogurt and vegetable dish with raw Masala paste.
Time Required: 20 Minutes
Serves: 2
Ingredients:
1 Cup cooked slices of Ash Pumpkin or Cucumber or Leafy Vegetables or Bottle Gourd or Chayote Squash
2 Sprigs Coriander leaves, Chopped finely
6 Curry leaves
1½ Cups Curds / Yogurt
Salt to taste
For the Masala:
2tbsp Fresh grated Coconut
1 – 2 Green Chili
1 cm Ginger
A pinch of Hing / Asafoetida
For the Seasoning:
1 tbsp Oil
½ tsp Mustard Seeds
1 Red Chili broken
Grated raw Radish with Yoghurt also known as Mooli Raitha.
Time Required: 10 Minutes
Ingredients:
2 White Radishes, peeled and grated
1½ Cups Curds / Yoghurt
2 Green Chilies, Chopped finely
1tsp Oil
1tsp Urad Dal / Black Gram split
1tsp Mustard Seeds
Few Curry leaves
3 sprigs Coriander leaves
Salt to taste
Method:
In a mixing bowl, mix Radish, Curds, Coriander leaves, Salt and Green Chilies. Heat Oil, add, Urad dal and Mustard Seeds and when they splutter add Curry leaves. Pour this over the yoghurt mixture and mix well. Serve with Rice, Phulka or Paratha.
