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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.