Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. It is an integral part of an Indian menu. It is yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that can be dished out depending on individual preference and availability of ingredients.
But today let me share an unusual raita prepared with some leftover boiled rajma. It has minimal of spices and I added a simple tempering which took it to another level. It turned out very yummy. Check out the step by step pictorial recipe to prepare this easy and a healthy accompaniment.
- 1/2 cup rajma (kidney beans), soaked overnight
- 1 cup yoghurt, well beaten
- salt to taste
- 1/4 tsp. roasted cumin powder
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 2 red chilies
- 1 sprig curry leaves
- pinch of red chili flakes
- 1 tbsp. coriander leaves, chopped
Pressure cook the rajma in 1 & 1/2 cups water till done. They should be cooked well, but not mashed. Mix with the beaten yoghurt, cumin powder and salt. Keep aside.
Heat oil in a pan. Temper with red chilies, cumin seeds, mustard seeds and curry leaves. After it stops spluttering, switch off the flame and pour this tempering over the raita.
Garnish with coriander leaves and red chili flakes. Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, khichdi or any type of Indian bread.
Mix boiled rajma with beaten yoghurt, cumin powder & salt.
Heat oil & temper with red chilies, cumin seeds, mustard seeds and
curry leaves.
After it stops spluttering, switch off flame & pour this tempering over
the raita.
Garnish with coriander leaves & red chili flakes. Serve with steamed
rice, jeera rice, pulao, plain biryani, khichdi or any Indian bread.
rice, jeera rice, pulao, plain biryani, khichdi or any Indian bread.
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