Wednesday, March 15, 2017



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? A raita is a curd-based salad. As you would probably know, curry leaves also have numerous health benefits.

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.

The recipe for this easy to make yet delicious raita was shared by my friend Sarojini Kini.

  • 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

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

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