Sankethi Style Raita

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.