Ingredients:
1 cup fresh curds
1/4 cup milk
1/2 cup fresh green tender gram
1 small onion very finely chopped
1 small green chilli slit
1 tsp. coriander leaves finely chopped
1/4 tsp. cumin powder
1/4 tsp. mustard seeds crushed
3/4 tsp. sugar
2-3 pinches black salt (optional)
salt to taste
1 tsp. oil
METHOD:
- Spread out gram on clean working surface.
- Tap each gram gently to flatten but not break into bits.
- Use a pestle or the flat bottom of a steel cup.(Its very fast once you get the hang of it.)
- Take gram in a large glass or ceramic serving bowl.
- Beat together curds and milk till smooth.
- Add to gram. Rub chilli with a little salt.
- Heat oil in a tiny crucible, place chilli in it to sizzle.
- Cover for a few seconds. Add to curds.
- Add all other ingredients. Mix well, cover.
- Chill raitha well before serving.
Making time: 20 minutes (excluding chilling time)
Makes: 2-1/2 cups raitha
Shelflife:
Note: The seasoned chilli may be omitted, if on a diet or
requiring low calorie food. (chop very fine, and add it raw) Chilli
itself may be omitted if bland dish is desired. Onion may be omitted
if the raitha is going to be used after 3-4 hours.
Harbara Dishes Index
