For me, any meal is not complete till it is accompanied with some form of curd..no matter how many old wives' tales say not to eat curd at night ,some tales can be modified to suit your palate:)) Plain curd or raita or pachdi or buutermilk, anything works. Great source of calcium plus a digestion aid ,curd is a universal love. So I am always on the lookout for new ways to eat this simple delight. On most days it is curd with boondi and pomegranate (a daily must have again) but with this lovely slight onset on winter veggies I am making this raita often. Have learnt this from a darling aunty from Jammu who says this is a very winter dish as walnuts are a staple of the region..this raita accompanied my methi parathas and some yummmmmmmmyyy home churned white butter..sigh! the simple joys of winter !
2 cups curd (I use skimmed milk curd )
1/2 cup grated white mooli
10 walnut halves, crushed
1 green chilli, finely chopped
1 teaspoon roasted jeera powder
Salt (I prefer black salt and have no hangups with the smell :))
Coriander to garnish
No steps...just mix evrything and serve chilled :)) you can even add few raisins to give a slight sweet taste
Ingredients
2 cups curd (I use skimmed milk curd )
1/2 cup grated white mooli
10 walnut halves, crushed
1 green chilli, finely chopped
1 teaspoon roasted jeera powder
Salt (I prefer black salt and have no hangups with the smell :))
Coriander to garnish
No steps...just mix evrything and serve chilled :)) you can even add few raisins to give a slight sweet taste
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