15+ indian yoghurt based recipes

DAHI RAITA DOI MOSARU THAYIR

MORU PACHADI KICHADI TAMBULI

15+ INDIANyoghurt BASED

RECIPES

INDIRA NAMBIAR

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RAITA RECIPE BOOK www.theculinarygene.com

CONTENTS

RAITA RECIPE BOOK

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All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without permission in writing from the publisher.

introduction _________________ 06RAITA BASICS __________________ 08NUTRITION _____________________ 11TERMINOLOGY __________________ 12MAKING CURD __________________ 13PACHADI-KICHADI ______________ 14CUCUMBER RAITA ______________ 18VELLARIKKA ___________________ 24BEETROOT _____________________ 28FRIED VEGGIES _________________ 37NORTH INDIAN RAITA ___________ 42FOX NUT STORY ________________ 51FRUITY YOGHURT _______________ 56TAMBULI TALES ________________ 60TCG PROFILE ___________________ 64ABOUT AUTHOR ________________ 65

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RECIPESPACHADI CUCUMBER ____________ 17BOONDI RAITA __________________ 21VELLARIKKA KICHADI ___________ 22BEETROOT RAITA _______________ 27ALOO RAITA ____________________ 30ANAR RAITA ____________________ 31VENDAKKAI KICHADI ____________ 33PAVAKKA KICHADI ______________ 34INJI THAYIR ____________________ 39BATHUA RAITA _________________ 40LAUKI RAITA ___________________ 41PINEAPPLE KICHADI ____________ 45MADHURA PACHADI _____________ 46MAKHANA RAITA _______________ 49TOMATO ONION _________________ 53RAW MANGO PACHADI __________ 54ONION TAMBULI ________________ 59PUDINA RAITA __________________ 63

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YOGHURT BASED RECIPESIndian Vegetarian Cuisine

India is a country known for its rich culture and diverse cuisine. Despite many regional intricacies there are some basic recipes that play a vital role in every regional cuisine, and these recipes are prepared in almost every household of the country. Raita is one such dish that plays a major role in all the cuisines of India.

Yoghurt, commonly called as curd in India, is one of the important inclusions in the Indian diet. Yoghurt and curd are almost the same with slight variations in the preparation and the setting process. Depending on which part of the country you are referring to, curd is known as dahi, doi, perugu, thayir, moru or mosaru, in different languages and different parts of the country. It plays a major role in many Indian delicacies that delight our taste buds. Some of the most appealing dishes made of yoghurt are: Dahi Kadhi, Raita, Pachadi, Dahi Vada, Lassi, Thayir sadam, Chaas, Mishti Doi, and Dahi Puri.

Yoghurt is a dairy product made by fermenting the milk, using lactobacillus, bulgaricus and Streptococcus thermophiles bacteria. Yoghurt (curd) can be made at home, by adding a spoonful of curd, or a few drops of lemon juice or a teaspoon of vinegar in

warm milk and letting it set for 6-8 hours in a vessel placed in a warm place.

Yoghurt, one of India’s favourite food items, is made by bacterial fermentation of milk. This fermented milk product is traditionally called curd in India. Let us know more

about the goodness of yoghurt in its various delicious forms.

Indira Nambiar

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Raita is a South Asian side dish made with yoghurt/curd as the chief ingredient stirred with some subtle vegetables like onions, carrots, cucumbers or fruits. The name traces its origin in Hindi and Bengali languages. Primarily uncooked and unique with its exotic yet mild flavour, one cannot truly enjoy a satisfying Indian meal without a raita.

BASIC RECIPEThe basic traditional raita takes less than ten minutes to prepare.

Take fresh yoghurt/curd in a bowl. Using a whisk, beat it well till the consistency is thick and flowing, but not runny.

At this point, depending on the recipe, vegetables or fruits can be added, along with a flavouring paste, if required.

Then add the spices, salt and pepper. The most common spice used is either roasted cumin powder or crushed mustard seeds. Black salt is a common addition in North India, while green chillies, ginger and curry leaves are common in South India. A coconut paste is common in Kerala, while mustard oil is an add on in Bihar.

In many recipes, there is a slight tempering to complete the process. In others, a basic garnish of coriander leaves, and certain other mild flavouring is all that is required.

Tempering or Tadka is another essential Indian method to add extra flavour and aroma to any dish. This is the process of briefly roasting whole spices in oil or ghee and then pouring it on top of any cooked dish.

Raita is usually tempered with mustard seeds, curry leaves and dry red chillies, which act as extra flavouring agents. Tempering adds more spice and delight to our senses.

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RAITA NUTRITIONThe health benefits of yoghurt are well-known and the raita preparation is well suited for the hot tropical climate of India.

Yoghurt (Curd) has its nutritional and probiotic benefits. High in protein, calcium, vitamins and live culture that helps with the healthy functioning of our body. A cup of yoghurt on a daily basis aids in digestion.

It is rich in protein and plays a major role in a weight loss diet, hair growth and anti-aging. The calcium content helps for healthy teeth and bones. Yoghurt also contains essential minerals like magnesium, potassium and phosphorus, needed for the body’s metabolism and also to regulate blood pressure. Being rich in vitamins like vitamin B, B12 and riboflavin, it helps to protect against heart diseases.

Raita is a condiment that can be compared to a side dish or a dip, with cooling and digestive benefits. It is made with different cooked or un cooked vegetables, fruits, and sometimes with a crunchy savoury or a spicy fried vegetable.

In many parts of India, raita typically serves as a side dish to Biryani, pulao and is equally favoured as an accompaniment with almost all parathas. It can be both savoury and sweet. The savoury raita compliments spicy dishes and sweet raita can also be eaten as a dessert.

In South India, particularly Kerala, raita is known as Pachadi and Kichadi. There is no one method of making raita, as the procedure differs from family to family, state to state. The main ingredients that go into making a raita is curd, salt, some spices, vegetables and seasoning. This kind of preparartion is an integral part of the traditional meal, known as Sadhya.

One of the easiest methods of making a raita is by beating some curd, adding chopped cucumber or onion, adding some salt and spices like cumin powder and chaat masala, blending them all together and topping it up with chopped coriander leaves.

A cup of raita has a cooling effect on the body and the spices along with the curd, aid in digestion after a spicy Indian meal.

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MAKING CURD AT HOMEThe simple recipe

Boil full-fat milk in a clean vessel, on medium flame.

When the milk comes to a boil, reduce the flame and let it rest for 15 minutes.

Let the milk attain lukewarm temperature before transferring it to an earthern bowl which has a lid. You can use earthern bowls or glass bowls. Curd does not set very well in a metallic container.

Add a spoon of starter curd and mix it well with the milk.

Let the curd and milk sit at room temperature for about 8 hours. You can cover the bowl with a thick piece of cloth to keep it warm. If you live in a place with a cold climate you can keep the bowl in the oven or a warm place like that.

After the waiting period, you will notice that the yoghurt/curd/dahi is well set and ready to taste.You may also refrigerate it to get a thicker consistency.

TIPS AND TRICKS

Use good quality milk

Milk needs to be lukewarm. If it is too hot then the curd will curdle and if the milk is too cold

then it won’t set.

Ensure you mix the starter well into the milk.

The time it takes to set largely depends on the climatic conditions where you live. Keep

checking on the curd till you are able to assess the approximate time required for setting.

The word for yoghurt varies across the country and curd is the more common English term of reference. The Indian name is usually Dahi in Northern and Western India, Doi in Eastern India and Moru, Mosaru or Thayir in Southern India.

Raita is the term used when dahi is mixed with some vegetable or fruit and then some spices and flavouring elements are added. Typically a raita is served wither with a biryani or with stuffed flatbreads.

More commonly, it is part of the daily meal and serves as a cooling agent and a digestive. A raita is always a part of a traditional Thali in most parts of India and defintely integral to the Kerala Sadhya.

Pachadi and Kichadi are used mainly in Kerala and parts of South India. Mosaru is the Karanataka word for yoghurt, while Tambuli is a type of raita in Karnataka, derived from the word ‘Thampu’ meaning cold. Thayir is the vernacular term for curd/yoghurt in Kerala and Tamil Nadu.

Moru is also a term used for a watery curd side dish in South India whereas Bengal and the Northeastern states refer to yoghurt as Doi.

the terminologyUnderstanding the raita dimension

Many Westerners, and those unfamiliar with Indian cuisine, often compare the Indian Raita with Tzatziki, the dip sauce that is integral to Mediterranean cuisine and Greek in origin. Although both Raita and Tzatziki are made with yoghurt and look similar, they have vast differences.

Raita is made with plain homemade yoghurt and is thinner in consistency whereas Tzatziki is made using Greek yoghurt, with a thicker consistency. Raita is a more versatile dish and can be customized according to people’s tastes whereas Tzatziki is a recipes made using a mixture of yoghurt, cucumber, garlic, kosher salt, oil and lemon juice.

These two condiments share similar key ingredients, but they differ in many ways. Both are used as dips or side dishes, but except for the base ingredient of yoghurt, the end application of the recipe is quite different in both cases.

RAITA VS. TZATZIKI

In recent times, raita has become a more popular term used for all kinds of cold yoghurt preparations that are served as a side dish. One of the lesser known elements of a traditional Indian meal, a raita preparation acts as a cooling agent, probiotic and digestive. It is an essential component of a well-rounded Indian meal.

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PACHADI VS. KICHADIThings to know

Whether you refer to it as Pachadi or Kichadi, this dish is typically a part of the Kerala Sadhya. The two terms are often used interchangeably, although historically there are significant differences between the two. Over time, these have become blurred.

However, let us focus on some of the aspects they have in common. First and foremost is the consistency. The consistency of a pachadi is always thick, as it is served on a banana leaf along with a host of other dishes and you really don’t want it runny and all over the leaf.

The second is that both have a coconut paste in them, along with green chillies. Thirdly, the tempering for both these dishes is identical---curry leaves, mustard seeds and dry red chillies. Coconut oil is used for the tempering.

Crushed mustard seeds are frequently added to the coconut paste although there are versions of pachadi that do not have crushed mustard seeds. Some perople also add cumin seeds to the coconut paste.

With a cuisine that is several thousands of years old and also incorporates a multitude of regional influences, terminology and definitions are often open to interpretation.

However, certain essential principles underly the basic aspects. Such is the case with the Malayali Pachadi and Kichadi versions of curd based recipes.

The one type of pachadi that is a siginificant variant is what is often referred to as Madhura Pachadi. Madhura means sweet, and as it suggests this recipe has sugar or jaggery incorporated in it. This is also an essential element of the Kerala sadhya. I have added the recipe for Pineapple Madhura Pachadi on Page 34, just to give you an idea.

This type of pachadi does not have any curd in it. If at all, perhaps a spoon or two of curd is added for an element of sourness. The curd is not cooked at all. Some people also add tamarind paste. Typically in this Madhura pachadi, the fruit is in a mashed form. Another aspect of difference is that Madhura pachadi is usually only made with fruits--pineapple, ripe mango or plantains.

In this type of pachadi the base fruit or vegetable is cooked with salt, turmeric and red chillies and when it is cooked the ground coconut paste is added, and finally a tempering is added.

Pachadi or Kichadi, it can be made with fruits and vegatables. The vegetables commonly used for this kind of preparation are---Vellarikka(Mangalore Cucumber), Vendakkai(Okra/Bhindi), Pavakka(Bitter Gourd/Karela), Cucumber, (Beetroot/Chakundar) and Kumbalanga(Pumpkin/Kaddu). The fruits used are usually Pineapple, Raw Mango, Mampazham(Ripe Mango) and Nendra Pazham/Ethapazham(Plantain).

Regardless of whether you use the term Pachadi or Kichadi, this dish is one of the specialties of an Onam Sadhya and no traditional meal is complete without it. For a Sadhya it is served on the top right of the banana leaf (on the wider side), usually next to an avial or a thoran.

NOTE:

The Andhra pachadi is an entirely different dish and more like a pickle, or a chutney condiment that is really spicy.

The North Indian Khichdi is another dish altogether which is made by boiling lentils with rice.

Now, the differences.

Some would assert that kichadi is the preparation that has curd in it and pachadi does not have curd. Nowadays, the term pachadi is

also commonly used for the curd based preparations as well.

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Cucumber pachadiKheera Raita Fusion Style

METHODPrepare the cucumber

Peel the cucumbers and dice into cubes. Transfer to a bowl and set aside.

Prepare yoghurt mix

Whisk the yoghurt in a large. Then add the salt, pepper, sugar, raw cumin powder and green chillies. Add the diced cucumber and mix well. Set aside.

Tempering

Heat oil in a tadka pan. Put in the mustard seeds and let it crackle. Add curry leaves and one red chilly broken into two pieces. Pour the tempering over the yoghurt mixture. Keep in the refrigerator and let it chill for a bit.

Garnish and Serve

Just before you are ready to serve food, add the salted peanuts to the yoghurt mix. This ensures that the crunchiness remains. garnish with the chopped coriander for that added flavour.

INGREDIENTSFor pachadi

1 medium cucumber

2 cups yoghurt

2 green chillies, finely chopped

1/4 tsp pepper

1/4 tsp raw cumin powder

1/2 tsp sugar

1/2 tsp salt

1/4 cup salted peanuts

For tempering

1/2 tsp mustard seeds

5-6 curry leaves

1 dry red chilly broken into two

Oil for tempering

SERVES6

MINUTES10

DIFFICULTY1

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CUCUMBER RAITAThe different variations across India

Made with chilled yoghurt and chopped cucumbers, in North India this delicacy includes the addition of green chillies, cumin seeds, coriander leaves and optionally onions.

In Bengal, the cucumber is cut into juliennes with the skin on and mixed with a yoghurt coriander base. It is a good accompaniment to Chicken, Mutton or Veg Biryani.

In the Kerala pachadi method, cucumber is the main ingredient, added to a yoghurt base along with few spices. Cucumber can either be grated or cut into cubes for this recipe.

Tamilians make a similar version to the pachadi, known as Vellarikka Thayir. Roasted cumin powder is used instead of the crushed mustard seeds.

In Maharashtra, this is referred to as Koshimbir which is more like a yoghurt based salad, as it is thick and not watery. It is mixed with tomatoes and onions, along with roasted peanuts.

In the Northeast version of this recipe, we mix curd with cumin powder, coriander, black salt and pepper and then add grated cucumber.

In Gujarat, finely grated cucumber has the water squeezed out, and then mixed with crushed mustard seeds or raw cumin powder and sugar.Sometimes fresh cream is added to the mix.

In Andhra, this is known as Kheera Dosakaya and the simple recipe mainly has a roasted mix of cumin seeds and red chillies. The cucumber is chopped into small pieces and the garnish is chopped coriander.

The Assamese recipe has grated cucumber mixed with curd and then a lightly roasted tempering of curry leaves and cumin seeds adds the flavour.

A Bihari style cucumber raita version has crushed mustard seeds, rock salt, red chilly powder and green chillies. Mustard oil is mixed in and there is no tempering.

The Pahadi raita style is one of the few that uses turmeric in the mix. The Kumaoni raita uses coriander, mustard seeds or cumin seeds and chillies, but everything is ground together and made into a paste. This is then added to whisked curd and grated cucumber finally mixed in. The coriander paste gives is a unique yellowish green colour.

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METHODIf you do not want the raita to be crunchy then these preliminary steps are required. Otherwise, just skip to the yoghurt mix step. Also pre-soaking the boondi also means less of the yoghurt is soaked in by the boondi so the consistency of the raita will be more flowing. Soak boondi in warm water for 10 minutes. Drain the water. Lightly press to take out the water.

Prepare yoghurt mix. Whisk the curd, add boondi, now add all dry masalas and coriander leaves and mix well.

Garnish with coriander leaves, red chilli powder, black pepper and a few pieces of boondi.

INGREDIENTS1/2 cup boondi

1 cup curd

1/4 tsp red chilli powder

1/2 tsp roasted cummin powder

1/4 tsp black pepper

1/2 tsp chaat masala

A pinch of black salt

To taste, salt

Chopped coriander to garnish

Red chilli powder to garnish

Black pepper to garnish SERVES6

MINUTES7

DIFFICULTY1

BOONDI RAITAPunjabi Style Boondi Raita

INGREDIENTS1 cup besan (gram flour)

1/4 tsp baking soda(optional)

Water for batter

Oil to fry

To taste, salt (optional)

METHODMake a batter by mixing the besan and water to get a smooth flowing consistency. (Salt and baking soda may be added. This is optional.) The consistency is the most important aspect to get round balls of boondi.

Heat oil in a wide deep kadai. Once the oil is hot, pour the batter through a large perforated spoon so that drops of batter fall into the oil. Keep stirring so the balls don’t clump up. The oil should not be too hot as the boondi will then burn and if the heat of the oil is not enough the boondi will not rise.

Cook for a minute or till they are golden. Take them out. Drain the oil and set aside to cool.

Boondi is a crispy fried snack made with gram flour. This raita an evergreen favourite among Indians, as it takes just a few minutes, when boondis are available at hand. Although, it is readily available in a packaged version,

boondi is traditionally made at home and the crispy balls that are made of gram flour makes for a quick recipe.

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vellarikka kichadiMangalore Cucumber Raita Kerala Style

METHODPrepare the cucumber

Clean and peel the outer skin of the cucumber. Remove the seeds and then dice the cucumber into small pieces.

Cook the cucumber

This particular variety of cucumber is quite tough so it needs steaming for it to soften. Prepare a steamer with water and then steam the diced cucumber for about 7-10 mins. Set aside to cool. Add salt to the cucumber.

Prepare the yogurt

Put the curd in a bowl and whisk till it is a smooth consistency. Set aside.

Prepare the coconut paste.

Take a grinder jar and put the grated coconut, green chillies, half a teaspoon of mustard seeds and a few spoons of yoghurt. Grind to a fine paste.

Mix the paste with yoghurt. Add the cooked cucumber. Check salt and adjust to taste. The consistency should be thick and not too runny.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto the cucumber mix. Serve. This pairs really well with plain rice, sambhar and a thoran.

INGREDIENTSFor kichadi

250 gms vellarikka (mangalore cucumber)

2 cups yoghurt

3 pcs green chillies

1 cup grated coconut


Salt to taste

For tempering


5-6 curry leaves (Kadipatta)

SERVES4

MINUTES20

DIFFICULTY2

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VELLARIKKAcucumber’s country cousin

This particular variety of the cucumber family is found in South India and commonly referred to as Mangalore Cucumber. It is also sometimes known as Malabar Cucumber or Madras Cucumber. This Field Marrow is a popular choice for the pachadi/kichadi recipe that is an integral part of the Kerala Sadhya.

This cucumber can easily be grown in your home garden and takes only a few weeks to mature. Rich in vitamins it is a great addition to your kicthen garden.

Because it is hard, this particular cucumber needs to be boiled or steamed before using it in a curd recipe. De-seed and peel the cucumber and then chop it into pieces before cooking. Some people do cut these into thin juliennes and make the pachadi without cooking the vellarikka.

Typically, this preparation is made from cooked cucumbers, ground paste of coconut, ginger and green chillies with yoghurt. The important step here is the tempering with curry leaves, red chilli and mustard seeds in coconut oil.

This dish is an essential element of the Vishu Kani puja that celebrates the Kerala New Year, known as Vishu. The vegetable represents earth and water. To make this kichadi preparation you can cook the Vellarikka in a cooker or pan, or as mentioned in my recipe you can also use a steamer. I prefer a steamer because it retains the nutrients.

Vellarikka is used for several other preparartions like Sambar, Pulingari and Aviyal. To understand the various aspects of pachadi and kichadi in Kerala curd based preparations, refer to the article on Page 10.

I use the steaming method to cook the Vellarikka for a few reasons. Firstly, steaming retains the nutrients and also ensures there is less water in the vegetable, boiling means the cucumber will retain more water. Secondly, there is a slight crunchiness when it is steamed and that adds to the texture. While making the coconut paste, I use the water from the homemade yoghurt to enhance the taste.

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BEETROOT RAITAKerala recipe variation

SERVES6

MINUTES10

DIFFICULTY1

It is a simple and healthy dish. The beetroot pachadi is one of the most popular dishes made for any grand occasion or feast in Kerala. The traditional version is made with cooked beetroot cubes combined with mustard seeds and coconut paste added to yoghurt base and a light tempering with

mustard seeds, dry red chillies and curry leaves in coconut oil.

INGREDIENTSFor the raita

1 cup grated beetroot

2 cups yoghurt

1 pc green chilly, finely chopped

1/2 tsp roasted cumin powder

Salt to taste

Chopped coriander to garnish

For tempering


1/2 tsp cumin seeds


3 Dry red chillies

Oil for tempering

METHODPrepare the bettroot

Clean and peel the outer skin of the beetroot. Grate the beetroot.

Prepare the yogurt

Put the curd in a bowl and whisk till it is a smooth consistency. Set aside.

Prepare the pachadi

Mix the cumin powder, green chillies and salt with the yoghurt. Add the grated beetroot and mix again.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chillies broken in two. Saute for a few seconds and then transfer this onto the yoghurt mix. Serve.

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In the traditional pachadi or kichadi made for a Kerala Sadhya the beetroot is cooked in hot water for 10 minutes until it turns soft. The coconut masala paste with grated coconut, mustard seeds, cumin and green chillies, is added to the beetroot and cooked again. Thereafter, the whisked yoghrut is added and a mild tempering given.

For a lighter summery version that is relatively easy to make you can skip the coconut paste. Since the grated beetroot is uncooked in this version, the nutrition benefits are fully locked in, even while the cooling effect of this pachadi reduce the effects of the intense summer heat.

Beetroot has tremendous health benefits. Its anti-cancer and weight loss properties have given it much fame and popularity but it is also a great source of potassium, folate and several other trace minerals. Great for the liver, helps reduce blood pressure and increases stamina.

BEETROOTthe nutrient powerhouse

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SERVES6

MINUTES5

DIFFICULTY1

anar RAITASummer recipe with pomegranate seeds

INGREDIENTS1 cup anar (pomegranate seeds)

1 cup yoghurt

1 pc green chilly, chopped



Pinch of chaat masala

Pinch of black salt

1/2 tsp sugar (optional)

1/4 cup coriander leaves, finely chopped

METHODPrepare the yoghurt mix

Whisk the yoghurt till you get a smooth consistency. Now add the black pepper, red chilli powder, green chillies, chaat masala and black salt and mix it well. Optional to add a little sugar.

Finally, add the pomegranate seeds. Garnish with chopped coriander leaves.

Serve chilled.

aloo RAITAPunjabi recipe with potatoes

INGREDIENTS1 medium potato

1 cup yoghurt

1 red onion, finely chopped

1 green chilli, finely chopped



1/4 tsp black salt

To taste salt

1/4 cup chopped coriander leaves, to garnish

METHODPrepare the aloo

Boil the potatoes in a pot filled with water. Let it cool.Peel the potatoes and chop into cubes. Set aside.

Prepare the yoghurt mix

Whisk the yoghurt till you get a smooth consistency. Now add the chopped onions, green chillies, roasted cumin powder, red chilli powder, black salt, black pepper and salt. Mix well.

Finally, add the cooked potatoes. Garnish with chopped coriander leaves. Serve chilled.

DIFFICULTY2

MINUTES10

SERVES6

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Vendakkai kichadiKerala style bhindi raita

INGREDIENTSFor the kichadi

200 gms bhindi/vendakkai (okra)

2 cups yoghurt




Salt to taste

For tempering



3 Dry red chillies

Oil for tempering

METHODPrepare the Vendakkai

Wash and dry the vendakkai by placing it on a paper towel.Cut off the head and the tip and cut the bhindi into thin round slices. Set aside.

Fry the Vendakkai

Heat oil in a kadai. Fry the bhindi/vendakkai/okra while keeping the kadai on a low flame. Wait till it turns crisp and make sure it does not burn. Drain the oil and place on a plate. Set aside.

Prepare the coconut paste

Take a grinder and put the coconut, mustard seeds and green chillies. With a couple of spoons of yoghurt grind to a paste.


Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the coconut paste and mix well. Finally, mix in the fried vendakkai.

Tempering


NOTE:

This recipe does not store well so it should be consumed within a couple of hours of preparation. Add the okra right before you are ready to serve.

SERVES6

MINUTES30

DIFFICULTY2

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pavakka kichadiKerala style karela raita


200 gms pavakka, karela (bitter gourd)

2 cups yoghurt




Salt to taste

For tempering



3 Dry red chillies

Oil for tempering

METHODPrepare the Pavakka

Wash and dry the pavakka by placing it on a paper towel.Cut off the head and the tip and cut the bittergourd into 4 pieces length wise. Now remove the seeds and then slice into slim discs. Smear with salt. Set aside.

Fry the Pavakka

Heat oil in a kadai. Fry the pavakka while keeping the kadai on a low flame. Wait till it turns crisp and make sure it does not burn. Drain the oil and place on a plate. Set aside.




Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the coconut paste and mix well. Finally, mix in the fried pavakka.

Tempering


NOTE:

This recipe does not store well so it should be consumed within a couple of hours of preparation. Add the bitter gourd right before you are ready to serve.

SERVES6

MINUTES30

DIFFICULTY2

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The okra raita and the bitter gourd variation are popular in South India as a spicy accompaniment to the main course.

This type of raita is a great way to incorporate more greens in your diet and works really well if yo want more spicy options for raita and most of the curd based preparations tend to be sweet.

One of the things to remember is that because you are adding deep fried vegetables into the yoghurt mix, this type of raita does not keep for too long.

Firstly, the crispy fried okra or bitter gourd will get soggy in a couple of hours, so you really need to add it just before serving the dish.

Secondly, this kichadi preparation has both coconut and fried vegetables so it will not keep in the refrigerator for more than 4-5 hours. It needs to be enjoyed the same day.

The Pavakka or bitter gourd variety found in South India is much bigger than its North Indian cousin and also the vegetable is lighter in colour. The Southern variety is less bitter and the outer skin is not so hard. If you are using the North Indian varitey then you need to shave off some of that outer skin to reduce the bitterness.

fried vegetablesthe spicy raita

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SERVES6

MINUTES5

DIFFICULTY1

inji thayirKerala style ginger yoghurt recipe

INGREDIENTS2 inch ginger, peeled and grated

1 cup yoghurt

2 pcs green chilly, finely chopped


METHODPrepare the yoghurt mix

Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the green chillies and grated ginger. Mix well.

Garnish with curry leaves.

Serve.

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SERVES6

MINUTES15

DIFFICULTY2

LAUKI RAITABihari style recipe with bottle gourd

INGREDIENTS1 cup grated lauki (bottle gourd)

1 pc green chilly, chopped

1/2 tsp crushed mustard seeds


To taste, salt

2 tbsp crushed ginger

Pinch of black salt

1 tsp mustard oil

METHODPrepare the lauki

Cook the grated lauki in a pan with some water and salt. When it gets soft, turn off the flame and let it cool. Once it has cooled, strain off the excess water, squeeze to remove all water.


Whisk the yoghurt till you get a smooth consistency. Now add the crushed mustard seeds, red chilli powder, green chillies, crushed ginger, salt and black salt. Mix it well. Add the mustard oil and mix it again.

Finally, add the cooked lauki and stir it all in.

BATHUA RAITAHaryanvi style recipe with bathua leaves

INGREDIENTS1 cup chopped bathua leaves (Chenopodium)

1 cup yoghurt

To taste black salt

To taste salt



METHODPrepare the bathua

Thoroughly clean the bathua leaves by washing it in water multiple times. Blanch the bathua in boiling water for a few minutes. Strain and make it into a paste. Set aside to cool. Once they are cool squeeze out the water.


Whisk the yoghurt till you get a smooth consistency. Now add the roasted cumin powder, salt, black salt and red chilli powder. Mix it well.

Finally, add the cooked bathua leaves. Stir it well into the yoghurt mixture.

DIFFICULTY2

MINUTES15

SERVES6

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Although cucumber and onion raitas are the most popular ones in North India, there are certain variations which are more suited to the dry heat of the northern parts of India.

Bathua is one such example. I got familiar with this raita during time spent in Haryana. It is known as Chenopodium Album or Lamb’s quarter. Also sometimes referred to as pigweed or goosefoot. Bathua is widely grown in North India, and is perfect for the cold winter months. It is a great source of nutrients and easily available. Much like it’s cousin spinach, bathua is best consumed after being blanched or lightly steamed or perhaps even boiled. Raw leaves are not recommended in large quantities.

Lauki is a very popular option for raita in North India and also in Bihar. The cooling effect of this vegetable compared with its relative ease of growing make it a hot favourite. The sweetness and high water content lend themselves beautifully to quick yoghurt based preparartion to accompnay the main course.

The main thing to remember about using lauki is to queeze out the excess water. Ideally, you need to sweat out the lauki by adding salt and then after cooking the excess water can be squeezed out.

north indian favouritesthe spicy raita

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pineapple kichadiKerala style pineapple raita


200 gms chopped pineapple

1/4 tsp turmeric powder

1/2 cup water

2 tsp jaggery powder

1/4 cup grated coconut

1 green chilly, finely chopped


1/4 tsp cumin seeds

1 cup yoghurt

Salt to taste

For tempering



1 Dry red chilli

Coconut Oil for tempering

METHODCook the pineapple

Put the chopped pineapple pieces in a cooker, pot or steamer. Then add water and cook for about 10 minutes. Make sure you don’t overcook the pineapple. Let the water completely evaporate. Add jaggery to the still hot pineapple pieces and mix well. Set aside.

Note: Add the jaggery only if the pineapple isn’t very sweet. Sweetness is essential for the recipe.


Take a grinder and put the coconut, mustard seeds, cumin seeds, turmeric powder and green chillies. With a couple of spoons of yoghurt grind to a paste.


Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the coconut paste and mix well. Finally, mix in the cooked pineapple.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto the yoghurt mix. Serve.

MINUTES15

DIFFICULTY2

SERVES6

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Pineapple is perhaps the most popular pachadi preparation. The sweetness and tangy flavour make it ideal for the Sadhya. The Kichadi preparation has a yoghurt base whereas the madhura pachadi is without any curd.

pineapple madhura pachadithe pineapple variation

INGREDIENTS200 gms chopped pineapple

1/4 tsp turmeric powder

1/2 cup water

2 tsp jaggery powder


1 green chilly, finely chopped


1/4 tsp cumin seeds

Salt to taste

1/4 cup Black grapes



1 Dry red chilli

Coconut Oil for tempering

METHODCook the pineapple

Put the chopped pineapple pieces in a cooker, pot or steamer. Add turmeric powder and chilli powder. Then add water and cook for about 10 minutes. Let the water completely evaporate. Mash the pineapple into a paste.


Take a grinder and put the coconut, mustard seeds, cumin seeds and green chillies. With a couple of spoons of yoghurt grind to a paste.

Prepare the pachadi

Add the coconut paste to the cooked pineapple and add jaggery to the mix. Mix in some black grapes. Add salt.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto the mix. Serve.

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SERVES6

MINUTES5

DIFFICULTY1

MAKHANA RAITANorth Indian recipe with fox nuts

INGREDIENTS2/3 cup Phool Makhana (Fox nuts)

1 cup yoghurt



To taste, salt

To taste, black salt

1/4 cup mint leaves, finely chopped.

METHODPrepare the makhanas

Dry roast the makhana till they become crunchy and crispy. Let them cool and then crush a few of them coarsely. You can also roast them in a spoonful of ghee for added taste.


Whisk the yoghurt till you get a smooth consistency. Now add the roasted cumin powder, red chilli powder, salt and black salt. Mix it well.

Finally, add the makhana. Within 10 minutes the makhanas will have soaked in a lot of water from the yoghurt so the consistency of the yoghurt should cater for this.

Garnish with mint leaves.

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Fox nuts or lotus seeds are some of the names for this wonder food. Makhanas are nutrient dense and have several health benefits. These nuts are usually consumed by roasted them and then adding salt and other favouring. This is the common popcorn alternative in India.

Used in Chinese medicine and Ayurveda for thosands of years, these typically grow in stagnant water. Makhanas are the fasting favourite and a common food item for the Navratri fast.

Makhanas have become all the rage as a weight loss option and although they are usually consumed in the roasted form there are many recipes that incorporated them in other ways. There is a Makhana curry and Oriental cuisines often use them crushed in desserts.

For summer, one of the best ways to enjoy makhana is in a raita form. These lotus seeds are widley harvested in the state of Bihar and now packaged varieties are easily available in every corner of India.

the fox nut storymakhana magic

METHODPrepare the mix

Chop the tomatoes into small pieces. Chop the onions into small pieces. Either finely slice the green chillies or slit them in halves. Peel 1/2 inch of ginger and grate it. Chop the coriander leaves. Set it all aside.

Prepare the yoghurt base

Whisk the yoghurt in a bowl till you get a smooth consistency. Add the green chillies, grated ginger, raw cumin powder, black pepper and sugar. Mix well. Now add the salt and mix it again. Finally, mix in the onions and tomatoes.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto the mix. Garnish with chopped coriander. Serve.

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tomato onion raitaMaharashtrian style raita

INGREDIENTSFor raita mix

2 cups yoghurt

2-3 tomatoes

1 medium onion


1/4 tsp grated ginger

1/4 tsp raw cumin powder


1/2 tsp sugar

1 tsp salt

For tempering

1 tsp mustard seeds

1 dry red chilli

5-6 curry leaves (kadipatta)

Oil for tempering

1/4 cup chopped coriander

MINUTES7

DIFFICULTY1

SERVES6

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raw mango kichadiKerala style raw mango tangy raita

INGREDIENTSFor kichadi

2 medium raw mangoes



2 cups yoghurt


1 tsp salt

For tempering

1 tsp mustard seeds

1 dry red chilli

5-6 curry leaves (kadipatta)

Oil for tempering

METHODPrepare the mango

Wash, peel and cut the mango into small pieces.You can also grate the mango. Set aside.




Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the coconut paste and mix well. Finally, mix in raw mango.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto the yoghurt mix. Serve.

MINUTES10

DIFFICULTY1

SERVES6

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Fruits and yoghurt have had a long standing relationship. They work well togther and the sweetness combined with the creamy texture of the yoghurt make for a refreshing recipe.

In the raita dimension, the favoured fruit in north India is mostly pomegranate. In South India, particularly in Kerala cuisine fruits are used to make the pachadi/kichadi dishes. Black grapes are added to this pachadi.

The most famous one is of course the pineapple, which is made into a sweet and a spicy variaition, depending on which you prefer. Next is of course, the Maharani of all fruits in India, the mango. Ripe mangoes are popular for a kichadi recipe but equally popular is the tangy taste of a raw mango prepraration. The same can be said for Papaya. The ripe papaya is more frequently used for pachadi. But the raw papaya has its fan following as well.

The banana is another favourite for the pachadi preparation. The tradtional Nendra pazham (plantain) prepraration is the one that would be used for a traditional Sadhya. But you can use regular bananas for this recipe as well.

fruity yoghurtthe sweet and tangy raita

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ONION TAMBULI Karnataka style onion raita

INGREDIENTS1 onion, chopped

1/2 tsp cumin seeds

2 green chillies, slit

1/2 cup water


1 cup butterrmilk

Salt to taste

For tempering



1 Dry red chilli

Oil for tempering

METHODPrepare onion paste

Heat oil in a pan. Add the cumin seeds and let it crackle. Now add the green chillies and then the onions. Once the onions are sauteed, add the grated coconut for a minute. Let it cool and then grind to a paste.


Whisk the yoghurt at a high speed till the butter separates. Remove the butter and strain. The liquid buttermilk will be used to make the tambuli.

Add the onion paste to the buttermilk and stir well. Add salt to taste.

Tempering

Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto the tambuli mix. Serve.

MINUTES15

DIFFICULTY2

SERVES6

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tambuli talesKarnataka’s yoghurt based recipe

The Tambuli is a unique curd based preparation native to Karnataka. Also known as Thambuli. it is derived from the word Thampu which means ‘cold’. ‘Huli’ typically referes to a gravy preparation. So, this is a cold gravy--a raita.

In Tambuli recipes, a vegetable or a herb is cooked, then sautéed with cumin seeds and chillies and then ground to a paste with coconut. Finally, this is mixed with buttermilk. A mild tempering of curry leaves, mustard seeds and dry red chillies is a must.

The Karnataka Tambuli is very similar to the Kerala Pachadi, with some interesting differences. The first major difference is that the herbs or vegetable is sautéed with cumin seeds. The sautéed vegetable or herd is then ground to a paste with coconut. Secondly, for the coconut paste, cumin seeds are used for Tambuli whereas Pachadi/Kichadi preparation use mustard seeds. Thirdly, buttermilk is preferred instead of curd.

You can use a whole host of vegetables to make the Tambuli but the most popular ones are Tomato, Curry Leaves, Bhindi(Okra), Menthe(Fenugreek seeds), Brahmi (Ondelega leaves), Shunti (Ginger) and Dodapattre(Ajwain leaves).

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PUDINA RAITAHyderabadi Biryani raita

INGREDIENTS3/4 cup pudina (mint leaves)

1/4 cup chopped coriander leaves


1 cup yoghurt


1/4 tsp black salt

To taste salt

1/2 tsp sugar

METHODGrinding mix

Chop the mint leaves and coriander leaves. Using a grinder make a paste. Add a few spoons of yoghurt to get a thick creamy paste. Grind to a paste.


Whisk the yoghurt till it is smooth in consistency. Mix in the red chilli powder, black salt, sugar, salt and roasted cumin powder.

Mix in the mint paste. Stir well. Serve chilled.

MINUTES15

DIFFICULTY2

SERVES6

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C U I S I N E S

I N D I A N | I N T E R N A T I O N A L

D R I N K

S P I R I T S | W I N E | B E E R | C O F F E E | T E A | B E V E R A G E S

H E A L T H A N D N U T R I T I O N

M E D I C A L I S S U E S A N D D I E T | W E I G H T L O S S D I E T S

C H A N G I N G L I F E S T Y L E S

O R G A N I C F O O D | T H E N E W N O R M A L

R E S O U R C E

D I C T I O N A R Y O F F O O D | E B O O K S | V I D E O S | P O D C A S T S

C O N N E C T O N S O C I A L M E D I A

T W I T T E R | F A C E B O O K | I N S T A G R A M | P I N T E R E S T | Y O U T U B E

I N D I R A N A M B I A R

T h e r a i t a i s a y o g h u r t b a s e d d i s h t h a t i s a p e r f e c t s i d e d i s h f o r t h e h o t t r o p i c a l c l i m a t e o f t h e s u b - c o n t i n n e n t , a s w e l l a s t h e s p i c y f o o d o f o u r c u i s i n e .T h e K e r a l a p a c h a d i o f f e r s t h e m a x i m u m n u m b e r o f v a r i a t i o n s i n t h e y o g h u r t b a s e d d i s h e s a n d i s a n i n t e g r a l p a r t o f t h e l o c a l c u i s i n e . W h i l e t h e r e a r e a m u l t i t u d e o f v a r i a t i o n s o f t h e s e c u r d b a s e d p r e p a r a t i o n s , I h a v e s e l e c t e d t h o s e w h i c h I h a v e e n j o y e d m a k i n g .

C l i c k h e r e t o d o w n l o a d m o r e E b o o k s

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15+ indian yoghurt based recipes

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