Onion Tomato Raita
Tuesday, July 07, 2020
This Onion Tomato Raita is south-Indian version (in my opinion). As Raita is a north-Indian side-dish, it has been adopted in south with slight modifications. This Raita is more on the watery side compared to north versions. I usually add bit of grated carrot to this Raita but I didn't have any carrot so added bit of cucumber which made it thick. Onion-Tomato Raita goes well with south-Indian mixed rice like - Bisibele bhath, Vangi bhath, Khara bhath, chow-chow bhath, masala bhath, cabbage bhath, Puliogare etc.. [Note: in many of the Indian regional languages bhath means prepared or cooked rice. (not taking shower)]
Ingredients:
- 1 ½ cup - cut onion
- 1 cup - cut tomato
- ½ cup - grated carrot
- 1 cup - thick curds or Greek yogurt
- ¼ tsp - chili powder
- ½ tsp - ginger pdr or fresh grated ginger (I use Mango Ginger when available, gives unique flavor)
- ¼ tsp - cumin powder
- ½ cup - Fresh coriander/cilantro leaves
- 4 to 5 - Green Chilies (optional)
- Salt to taste
Method:
- Cut onion and tomato. Grate carrot and keep aside.
- Cut green chilies into big pieces or length-wise. ... so it is easily visible and be able to separate it while eating.
- Add ½ cup of water to the curds and whisk the curds until it is smooth.
- To the curds, add all the dry ingredients and whisk to mix it all well.
- Now add onion, tomato, carrot, green chilies and coriander leaves.
- Mix it and refrigerate for at least 30 minutes or more before serving. This allows the flavor of the onion to be released.
- Serve chilled along with any spicy mixed rice. (Like Cabbage rice)
Labels: Curds/Yogurt, Raita, Salad, Side-Dish, South-Indian Dish, Vegetarian
Cucumber Raita | Cucumber Curd Salad
Raita is mainly a north-Indian side-dish served along with spicy paratha and/or spicy mixed rice like pulao or biryani. Raita is made out of vegetables and curds. There are many variations of the recipes.There is no rule, but some of variation of Raita goes well with particular dish. Raita has an cooling effect and also help with digestion. It is made as side-dish especially with main dish which uses lots of Garam-masala (like in biryani) to balance it out. It is regularly made due to the hot-dry weather conditions in the region,
Here, I am sharing my cucumber Raita recipe. I do use ready MDH masala(s) for additional flavor. which are optional.
Ingredients:
- 1 - Cucumber
- 2 cups - Thick Curds or Greek yogurt
- ¼ tsp - chili powder
- ¼ tsp - ginger powder
- ½ tsp - cumin powder or MDH Jal-jeera powder
- ¼ tsp - MDH chutney Pudina masala
- ¼ tsp - MDH Dahivada raita masala
- ½ cup - Fresh coriander/cilantro leaves
- 3 to 4 - Green Chilies (optional)
- Salt to taste
Method:
- Wash, peel and cut cucumber into very small pieces. You may also grate it. Grating cucumber tends to make it soft. I like my Raita to be bit chunky.
- If using green chilies, cut them into big pieces. ... so it is easily visible and be able to separate it while eating.
- Add ½ cup of water to the curds and whisk the curds until it is smooth.
- To the curds, add all the dry ingredients and whisk to mix it all well.
- Now add chopped cucumber, green chilies and coriander leaves.
- Mix it and refrigerate before serving.
- Serve chilled along with paratha, pulao, biryani or any spicy mixed rice.
Labels: Curds/Yogurt, Dip Recipes, North Indian dish, Raita, Salad, Side-Dish, Vegetarian
Kosambari
Sunday, October 15, 2017
Kosambari is a Karnataka dish. It is salad made with Hesaru-bele/Moong-dhal/Split-Green-gram. It is offered to god as Naivedyam during festivals especially for Rama Navami, also served as side dish during functions.
Ingredients:
- 1 cup - Hesaru-bele/Moong-dhal/Split-Green-gram
- ½ cup - Fresh Grated coconut
- ½ cup - Cucumber - finely cut (optional)
- ¼ cup - Carrot grated (optional)
- ¼ cup - Fresh coriander/cilantro leaves - chopped
- 2 - Green chillies (or to taste)
- 2 tsp - Lemon juice
- Salt - to taste
- For Tempering (optional)
- ½ tsp - Mustard seeds
- 2 springs - curry leaves
- Pinch - Asafoetida
- 1 tsp - Oil
Method:
- Preparation: Soak moong dhal in enough water for at least 2 hours.
- Drain the soaked moong dal and place in a colander for a few minutes. Once the water is fully drained, place the moong dal in a large bowl.
- Add the chopped cucumber, grated coconut, grated carrots, slit/cut green chillies and half of the coriander leaves and mix well.
- Add salt and lemon juice. Note: if cucumber is used mix salt just before serving as cucumber leaves water.
- Optional tempering: Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to splutter. Add the asafoetida and curry leaves and saute for a few secs. Turn off the heat. Pour this seasoning over the moong dal and mix well.
- Garnish with rest of the coriander leaves and serve.
Labels: Naivedyam, Salad, Side-Dish, South-Indian Dish, Vegetarian
