2 Interesting Raita Recipes

2 unique and different raita recipes that goes perfect with biryani, pulav and paratha.

Ingredients

Tomato Raita
  • 1 cup (250g) curd
  • 2 teaspoons oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 pinch asafoetida/hing
  • 3 medium tomatoes, roughly chopped
  • ½ teaspoon salt
  • 1 green chilli, finely chopped
  • 1 teaspoon fresh coriander
  • ½ teaspoon sugar
  • ½ teaspoon cumin powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon pink salt
For Tempering
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 5-6 curry leaves
  • 1 dry red chilli

Steps In Making Tomato Raita

  1. Place a pan over medium flame and add oil in it.
  2. Now add mustard seeds and cumin seeds and once they splutter add the tomatoes and salt. Mix well and
  3. Cover it with a lid and cook them for 3-4 minutes or until they turn soft.
  4. Now add the green chillies, fresh coriander and mix again.
  5. Finally add half teaspoon sugar and mix again.
  6. Now let the tomatoes cool down.
  7. To prepare the raita, take 1 cup curd and whisk for a minute till it turns smooth.
  8. Now add pink salt, cumin powder, fresh coriander and mix well. Now add the tomatoes and mix well. The tomato raita is ready.
  9. For tempering, place a pan over medium flame and add oil in it.
  10. Now add cumin seeds, mustard seeds, curry leaves and dry red chilli.
  11. Immediately pour the tempering on the tomato raita and gently mix. Finally garnish with some tomatoes, cumin powder and red chilli powder.
  12. Serve with rice, biryani or paratha.

Step By Step In Pictures For Tomato Raita

  1. To prepare the raita, take 1 cup curd and whisk for a minute till it turns smooth.

2. Now add mustard seeds, cumin seeds and asafoetida once they splutter.

3. Add the tomatoes and salt. Mix well.

4. Cover it with a lid and cook them for 3-4 minutes or until they turn soft.

5. The tomatoes have turned soft.

6. Add chopped green chillies and fresh coriander and mix well. Cook for another minute.

7. Finally add some sugar and mix again.

8. Now let the tomatoes cool down.

9. To prepare the raita, take 1 cup curd and whisk for a minute till it turns smooth. Now add pink salt, cumin powder, fresh coriander and mix well.

10. Now add the tomatoes and mix well.

11. The tomato raita is ready.

12. For tempering, place a pan over medium flame and add oil in it. Now add cumin seeds, mustard seeds, curry leaves and dry red chilli.

13. Immediately pour the tempering on the tomato raita and gently mix.

14. Finally garnish with some tomatoes and sprinkle some cumin powder and red chilli powder and serve.

Ingredients

Baingan Raita
  • 1 cup (250g) curd
  • 2-3 teaspoons oil
  • 1 large brinjal
  • ½ teaspoon salt
  • ½ teaspoon red chilli powder
  • ½ teaspoon cumin/jeera powder
  • 1 green chilli finely chopped
For Tempering
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 5-6 curry leaves
  • 1 dry red chilli

Steps In Making Baingan Raita

  1. Place a tawa over medium flame and add 2 tablespoons of oil in it.
  2. Now place sliced brinjal on the tawa.
  3. Put few drops of oil on each brinjal and then sprinkle some red chilli powder, cumin powder and dry mango powder on them.
  4. Cook from each side for 3-4 minutes or until it gets a light brown colour on top. Now let them cool down.
  5. Cut the brinjal into four pieces and keep them aside.
  6. To prepare the raita, take 1 cup curd and whisk for a minute till it turns smooth.
  7. Now add pink salt, cumin powder, red chilli powder, fresh coriander, green chillies and mix well. Now add the chopped brinjals and mix well. The baingan raita is ready.
  8. For tempering, place a pan over medium flame and add oil in it.
  9. Now add cumin seeds, mustard seeds, curry leaves and dry red chilli.
  10. Immediately pour the tempering on the raita and gently mix. Serve with rice, biryani or paratha.

Step By Step In Pictures For Baingan Raita

  1. Place a tawa over medium flame and add 2 tablespoons of oil in it and spread it with a brush.

2. Now place sliced brinjal on the tawa.

3. Put few drops of oil on each brinjal.

4. Sprinkle some red chilli powder, cumin powder and dry mango powder on them.

5. Cook from each side for 3-4 minutes or until it gets a light brown colour on top.

6. Now let them cool down once they are done.

7. Cut the brinjal into four pieces and keep them aside.

8. To prepare the raita, take 1 cup curd and whisk for a minute till it turns smooth. Now add pink salt, cumin powder and red chilli powder.

9. Add some fresh coriander, green chillies and mix well.

10. Now add the chopped brinjals and mix well.

11. The baingan raita is ready.

12. Prepare the same tempering as we did for the tomato raita and pour it on the baingan raita.

13. Ganrish with cooked brinjals and fresh coriander.

Enjoy these two delicious raitas with Biryani, Pulav and Paratha.

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