Ingredients

• 1 bunch Celery
• 2 Carrots
• 1/4th cup yellow split peas soaked in hot water for half an hour
• 1 tsp- cumin seeds
• 1 tsp- Black pepper
• 1/4 tsp- Turmeric
• 4-5 green chillies as per taste
• Few Coriander leaves
• 1/2 cup- Fresh Coconut / desiccated coconut
• salt as per taste
• 2 cups- Curd / plain yogurt
• 1/4 tsp- Mustard seeds
• 1/4 tsp- Fenugreek seeds
• Few Curry leaves
• 2-3 Red chillies broken into pieces
• 2 tbsp - Olive Oil

How to Make Sankethi Style Raita

• Cut stalks of celery and carrots into small cube size. Heat oil in a pan. When the oil is hot, add mustard seeds. Allow them to splutter. Add fenugreek seeds. Take care they don't turn black. Add curry leaves, red chillies.
• Add the celery and carrot. Fry for some time. Add salt. Close the pan with lid.
• While the vegetables are getting cooked, grind the remaining ingredients (except curd/yogurt) to a smooth paste in a blender. Once the vegetables are cooked, add the ground paste. Stir well immediately. Check for consistency. If too thick, add 1/2 cup of water. Boil for 1-2 seconds.
• Remove from heat. Add curds/yogurt to make the dish into semi-liquid consistency.