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Sankethi Style Raita Recipe

Sankethi Style Raita is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. 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.
    2. Add the celery and carrot. Fry for some time. Add salt. Close the pan with lid.
    3. 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.
    4. Remove from heat. Add curds/yogurt to make the dish into semi-liquid consistency.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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