Monday, July 4, 2016



A raita is an accompaniment in Indian cuisine usually made with yogurt and served with pulaos, biryanis, or paranthas. It can be made using vegetables like cucumber, capsicum, tomatoes etc as also fruits such as pineapple. Often "boondi" made of besan ( chickpea flour) is added to the raita.

Elsewhere in this blog, you will find recipes for interesting raitas such as Pineapple Raita, Garlicky Spinach Raita, and Mint & Coriander Raita.

Today's raita uses roasted peanuts ("Moongphali" in Hindi) and is garnished with mint leaves to give it a mild and subtle flavour of mint.

For best results, it is advisable to use fresh dahi or yogurt.

  • Moongphali (Peanuts), 1/3 cup
  • Fresh Dahi (Yogurt), 1 cup 
  • Mirchi (Chilli) Powder, 1/2 tsp
  • Jeera (Cumin) Powder, 1/4 tsp
  • Salt, to taste
  • Pudina (Mint Leaves), a few for garnish, 

In a kadhai, dry roast the peanuts on medium/low flame stirring continuously so that they don't get burnt
Stir the peanuts till they begin to crackle and give off a nice aroma
Switch off the gas and allow it to cool
De-skin the roasted peanuts and keep aside a few which you will need later for garnish
Using a small mixer jar, pulse the remaining roasted peanuts to a coarse powder and keep aside
Pour the yogurt into a bowl, add 1/4 cup of water, add salt to taste, chilli powder and cumin powder. Mix well.
To this add the coarsely powdered roasted peanuts and mix again
Garnish with finely chopped mint leaves and a few roasted peanuts
Serve chilled

** Add water to the dahi as otherwise the raita will become too thick when you add the roasted peanut powder

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