Dec27th

Cilantro Coconut Raita

Cilantro Coconut Raita
Kobbari Kothimera Perugu Pachadi.

Fresh coconut is ground with cilantro leaves into coarse paste and mixed with yogurt. It is then finished with talimpu. Serve cilantro coconut raita with idly, dosa, rotti etc…
Makes: around 4 Servings of Cilantro Coconut Raita.

Ingredients:

Cilantro 1 1/2 Cups Packed
Fresh or Frozen Grated Coconut 4 Tbsps
Plain Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, separate leaves and roughly chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Grind cilantro leaves, coconut, green chiles and salt into coarse paste adding sufficient water.
Peel and mince the ginger.

Whisk yogurt with little bit of water in a bowl and stir in freshly ground cilantro coconut paste.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger and briefly fry.
Remove from heat and add to above raita bowl.
Serve cilantro coconut raita with steamed idly or with dosa or with rotti.
Notes: Make sure not to over grind the cilantro leaves.

Suggestions: Adjust spice with green chiles.
Variations: Check other raita recipes here.
Other Names: Cilantro Coconut Raita, Kobbari Kothimera Perugu Pachadi.

Aug17th

Tamarind Leaves Raita

Tamarind Leaves Raita
Chinta Chiguru Perugu Pachadi.

Fresh or dried tender tamarind leaves are mixed with yogurt and seasoned with fried spices. Serve tamarind leaves raita with steamed rice or with roti.
Makes: around 2 Servings of Tamarind Leaves Raita.

Ingredients:

Fresh or Dried Tamarind Leaves 1/2 Cup
Plain Yogurt 1 Cup
Onion 1 Small
Green Chile 1
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Pinch
Curry Leaves 5
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Peel and finely chop the onion.
Wash fresh tamarind leaves and roughly chop them.
If using dried tamarind leaves, soak the leaves in enough warm water for around 5 minutes and strain the leaves.

In a mixing bowl, whisk yogurt with few tablespoons of water.
Stir in tamarind leaves, chopped onion and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile and remove from heat.
Once the above spices cool down to room temperature, add it to the above yogurt bowl.
Mix well and serve tamarind leaves raita with steamed rice or with roti.
Notes: Make sure tamarind leaves are soaked well if using dried leaves.

Suggestions: Adjust spice with green chiles. Adjust consistency with water.
Variations: You can also cook the onion with spices before adding to the yogurt. Check other tamarind leaves recipes here.
Other Names: Tamarind Leaves Raita, Chinta Chiguru Perugu Pachadi.



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