3 TYPES OF RAITA
Ingredients
Beet Raita:
2 cups nanak dahi
1 cooked beet, grated
½ teaspoon cumin powder
1 teaspoon salt
Tempering:
1 teaspoon oil
½ teaspoon Mustard seeds
¼ cup roughly chopped peanuts
A pinch of hing
1 Green chilli, finely chopped
10–12 Curry leaves
Borani Raita:
2 cups nanak dahi
1 tablespoon oil
1 onion thinly sliced
5-6 cloves garlic, minced
1/2 teaspoon kala namak
½ teaspoon red chilli powder
Salt to taste
Cucumber Dill Raita/ Taziki:
2 cups yogurt
1 cucumber, grated
1 garlic clove grates
Juice of 1 lemon
Dill
Salt
And a splash of olive oil
METHOD TO PREPARE
Beet Raita:
Mix dahi, beet, cumin powder, and salt.
Heat a small pan over medium heat. Add oil, and when hot, add mustard seeds. When mustard seeds begin to pop, add in the rest of the ingredients. Roast for 1-2 minutes till everything is fragrant. Remove from heat and add tempering to the yogurt.
Borani Raita:
Add 2 cups of yogurt to a bowl.
Heat a pan over medium heat. Add the oil, and when hot, add the onions. Cook the onion over medium heat till it turns a deep golden color. This should take 15–20 minutes.
Remove it from the heat and add it to the bowl of yogurt. Add in garlic, salt, black salt, and red chili powder.
Cucumber Dill Raita/Taziki:
In a bowl, add all the ingredients and whisk.
