Raitha

Raita is an Indian salad or side dish made with yoghurt and chopped vegetables of your choice. Pachadi is the South-indian variation of raita. Every Indian family would like to have curd either plain or in the form of raita or as lassi. Raita goes best with roti and any variety rice, pulav, fried rice and briyani. They are cool and spicy at the same time.

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INGREDIENTS

Yoghurt – 1 cup

Onion – 1 (Big size)

Tomato – 1 (Medium size)

Cilantro – Few

Salt – To taste

Black salt – A pinch

Cumin seed powder – 1 tsp

Coriander seed powder – 1 tsp

Sugar – 1/2 tsp

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  • Chop onion, tomato, cilantro into small pieces.
  • Mix the yoghurt well and if it is too thick, add a little quantity of milk or water to make it to the right consistency.
  • Now add salt, black salt, cumin seed powder, coriander seed powder and sugar to the yoghurt. Mix well.
  • Finally add the chopped vegetables and mix well.
  • Serve with roti, pulav, fried rice or briyani.

Note: You can also use cucumber, bell pepper and other vegetables of your choice.

           Also garnish it with boondhi.

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Arachukalakki

Arachukalakki is a distinctive dish of Palakkad Iyers. This is a best side dish for molagushyam, mulagootal. You can also have this as a main course.  It is an easy recipe consisting of two steps – grinding and mixing. Hence the name arachukalakki(Arachu-grind,kalakki – mix). Coconut and curd are the two main ingredients. You can also make this by adding nelikkai (gooseberry) or chambakka(rose apple).

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INGREDIENTS

       Grated Coconut – 5 tbsp

Sour curd – 1 or 2 ladle

Green Chillies – As required

Salt to taste

For Seasoning

Mustard Seeds – ½ tsp

Curry Leaves – a few

Coconut oil – 1 tsp

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  • Grind the grated coconut, green chillies with salt.
  • In a kadai, splutter mustard seeds. Once they crack, add urad dhal and curry leaves.
  • After the urad dhal turns brown, turn off the stove and pour this into coconut green chilli mixture.
  • A minute before serving, add the curd.
  • If you add this before, it will become sour.
  • The gravy should neither be too watery nor too thick.
 
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