Wednesday, March 15, 2017

CURRY LEAVES RAITA

CURRY LEAVES RAITA

Did you know we could use the commonly available curry leaves ( Kadi Patta in Hindi, Karibevu in Kannada and Karbev in Konkani) to make a raita? The recipe for this easy to make yet delicious raita ( a curd -based salad) was shared by my friend Sarojini Kini in a cooking group in which we are members.

I made this as an accompaniment for Nimbehannu Chitranna (Lime Rice) and it tasted just great. It would go well with Kayi Sasive Chitranna , and Maavinkayi Chitranna ( Raw Mango Rice ) as well.



Ingredients:
  • Curry Leaves, 2 sprigs, or 15-20 leaves
  • Fresh Curds, 1 cup
  • Cumin Seeds ( Jeera), 1/2 tsp
  • Green Chilli, chopped, 1
  • Red Chilli, 1 (broken into two)
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tsp
Method:

Wash the curry leaves and pat them dry
In a bowl, add salt to the curds, whisk the curds and keep aside
Heat oil in a kadahi and when it gets hot add the cumin seeds
When they sizzle, add the chopped green chilli, broken red chilli and the curry leaves
Saute till curry leaves become crisp 
Allow them to cool and once they cool crush it to a coarse powder
Add this crushed powder to the curds, check for salt, and mix well
Serve the Curry Leaves Raita as an accompaniment to the main meal