Boondi Raita is a curd based dish made with crispy boondis. thick curd and some basic spices. Boondi Raita is one of those quick side dishes that comes together in just few minutes but tastes so refreshing with almost any meal. It tastes really good with hot rotis or parathas, and even goes well with a simple pulao or on days when you want something cooling on the side.

The creamy curd mixed with soft little boondis gives a nice mix of textures, and the spices add light tang and small heat also. It keeps light on the stomach and the boondi gives a small crunch if you serve it immediately. Many people like it chilled too because the flavor settles nicely and the raita tastes fresh.

About Boondi Raita

Boondi Raita is a popular Indian side dish made using yogurt, boondi and spices. Boondi is a deep fried snack made using gram flour. The texture can be changed based on how you like. Some prefer the boondi crunchy, some like it little soft after it soaks in the curd. The overall taste is mild and creamy goes well with rice dishes.

My fond memories with boondi raita is having it with aloo paratha in my favorite North Indian restaurant. They serve aloo paratha with boondi raita and a spicy veg sabji. The boondi raita they serve has a slightly sweet taste which I love the most. Hope my regular followers will know my love for North Indian food and this raita is one of my favorite side dishes.

Boondi is a deep fried snack made using gram flour batter, and it comes in both sweet and spicy versions. For this raita, mostly kara boondi is used since it gives a nice savory flavor. Spices keep the taste lively without making it too heavy. The curd acts like the base and balances everything quite well.

There are many small variations you can try like adding roasted jeera powder, tiny pinch of sugar for balance, or using mint leaves instead of coriander. I have soaked the boondi in warm water first to soften it and remove extra oil also. It makes the boondi soft, but you can add as such too for crispy boondis in raita.

You can make the raita thick or thin depending on what you are serving with. We love it a bit thick and creamy like here. I usually make this whenever I want a no-cook side dish that still feels complete. I make it often on busy days also because it hardly takes any time at all.

Boondi Raita Video

Boondi Raita Ingredients

• Thick curd - I have thick homemade curd as it it adds creamy texture and holds the spices well. You can add little water or milk if you want it slightly thinner.
• Boondi - You can add plain boondi or kara boondi that is available in shops. This adds the main flavor and little crunch.
• Red chili powder - I used this for a mild heat and color. You can add little more if you prefer the raita spicier.
• Roasted cumin powder - This adds a great flavor to any raita and is a must spice too.
• Chat masala powder - I add this for tangy flavor. You can add roasted jeera powder also as another option.
• Pepper powder - This adds a light sharpness but it is optional. You can skip it if you don't want the extra spice.
• Coriander leaves - I added as this adds freshness and color. You can add mint leaves also if you like that flavor.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Boondi Raita Step by Step

1.To a bowl add ½ cup boondi, add warm water to it. Soak for 5-7 minutes. I used store bought kara boondi, you can use plain boondi too.

2.Transfer to a strainer and press slightly to remove excess water, Set aside.

3.To a mixing bowl add 1 cup thick curd, whisk it well to make it smooth and creamy. You can add little water or milk to thin down the consistency.

4.Add ½ teaspoon kashmiri chili powder, ½ teaspoon roasted cumin powder, ¼ teaspoon chat masala powder and ¼ teaspoon pepper powder.

5.Mix it well until the spice mix is blended evenly.

6.Now add drained boondi and 1 tablespoon coriander leaves.

7.Mix it well.

Boondi Raita is ready!

Expert Tips

• Boondi - You can use plain or kara boondi for this raita. Add boondi to hot water to make it soft and add it as such to have a crunch in the raita. Make sure to add boondi just before serving if you want the crunch.
• Whisking - I whisk the curd smooth as it helps the spices mix evenly. Don't skip this step.
• Soft boondi - If you like softer boondi, soak them it in warm water for a minute and squeeze out the water and add.
• Chilling - I just usually chill the raita for few minutes before eating, it makes the flavors settle well.
• Seasoning - I make sure to taste and adjust salt or chat masala after mixing, so raita tastes better when balanced.

Serving and Storage

Serve them chilled with hot parathas, pulao or roti for the best taste. This goes well with biryani also when you want something light on the side. Store the raita in the fridge and try to finish it the same day. 

FAQS

1.Can I use sweet boondi for this?

It won't suit because sweet boondi changes the flavor, better to use kara or plain boondi.

2.Why did my boondi become too soft?

It happens when kept for long in the curd, add boondi just before serving for crunch.

3.Can I make this ahead?

You can whisk the curd and spices earlier but add the boondi only while serving.

4.What other spices can I add?

You can amchoor powder, garam masala powder for a flavor change.

5.How to fix raita if it becomes too thick?

Just add little chilled water or milk and mix until it reaches to desired consistency.

If you have any more questions about this Boondi Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Boondi Raita Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Boondi Raita Recipe

Boondi Raita is a curd based dish made with crispy boondis. thick curd and some basic spices. Boondi Raita is one of those quick side dishes that comes together in just few minutes but tastes so refreshing with almost any meal. It tastes really good with hot rotis or parathas, and even goes well with a simple pulao or on days when you want something cooling on the side.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, Kerala Meal Sidedish, lunch recipes, meals, raita recipes, Side Dish, thayir pachadi recipes, veg recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 people

Calories 131kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• ½ cup boondi
• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ¼ teaspoon chat masala powder
• ¼ teaspoon pepper powder
• 1 tablespoon coriander leaves
• salt to taste

Instructions

• To a bowl add ½ cup boondi, add warm water to it. Soak for 5-7 minutes. I used store bought kara boondi, you can use plain boondi too.
• Transfer to a strainer and press slightly to remove excess water, Set aside.
• To a mixing bowl add 1 cup thick curd, whisk it well to make it smooth and creamy. You can add little water or milk to thin down the consistency.
• Add ½ teaspoon kashmiri chili powder, ½ teaspoon roasted cumin powder, ¼ teaspoon chat masala powder and ¼ teaspoon pepper powder.
• Mix it well until the spice mix is blended evenly.
• Now add drained boondi and 1 tablespoon coriander leaves.
• Mix it well.
• Boondi Raita is ready!

Video

Notes

• Boondi - You can use plain or kara boondi for this raita. Add boondi to hot water to make it soft and add it as such to have a crunch in the raita. Make sure to add boondi just before serving if you want the crunch.
• Whisking - I whisk the curd smooth as it helps the spices mix evenly. Don't skip this step.
• Soft boondi - If you like softer boondi, soak them it in warm water for a minute and squeeze out the water and add.
• Chilling - I just usually chill the raita for few minutes before eating, it makes the flavors settle well.
• Seasoning - I make sure to taste and adjust salt or chat masala after mixing, so raita tastes better when balanced.

Nutrition

Serving: 75g | Calories: 131kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

The post Boondi Raita Recipe appeared first on Sharmis Passions.

Pavakkai Kichadi is a mild side dish made using bitter gourd, curd, coconut and some basic spices. The recipe has little bitter taste but it gets balanced so well with the smooth curd and light coconut flavor. The texture turns creamy and soft, and when you mix with hot rice, it feels so soothing and comforting to have.

This dish is good even for people who does not like pavakkai much, because the bitterness gets reduced a lot once it is mixed together with curd and coconut paste. The coconut paste adds body and the tempered onions give small crunch in every spoon. I like how the flavors mix together, little bitter, little sour, but overall a tasty one.

About Pavakkai Kichadi

Pavakkai Kichadi or Pavakkai Pachadi is a simple Kerala style curry made with bitter gourd, curd, coconut paste and mild tempering. It is mostly prepared during festival time, especially for Onam feast. This dish is light and slightly thick in texture with mix of smooth and chunky taste.

The main taste comes from curd and coconut, which blends together and reduces strong bitter taste. The tempering of mustard seeds, curry leaves and onion gives nice aroma and slight spicy punch. When served cold, the kichadi tastes even better as the flavor settles down well.

Some people make few changes according to their own taste. Some deep fry bitter gourd to make it crisp and less bitter, while others sauté it just light. Few like to add more coconut paste to make it thick like chutney type, some make it thin like curd curry. You can always adjust curd sourness or spice level to match your liking.

I usually make this pavakkai kichadi during weekends or when I get fresh bitter gourd from market. It is one dish that taste nice with rice and paruppu curry too.

Pavakkai Kichadi Ingredients

• Bitter gourd - I have used finely chopped pieces so that it cooks fast and mix well with curd. It gives light bitter taste which gets balanced later. You can also use small cubes if you like bit of crunch.
• Thick curd - I used homemade thick curd, it make the dish creamy and cool. Slightly sour curd also works good for more tangy taste.
• Small onion - Fried onion gives little crunch and sweet balance to the dish. If small onion is not available, you can use regular one also.
• Coconut oil - I used coconut oil for tempering which give strong Kerala flavor. If you don't not like the smell, you can use any other cooking oil too.
• Fresh grated coconut - I used freshly grated one for smooth texture. It gives light sweetness and rich taste, frozen coconut also fine.
• Green chilli - Adds small spice and balances the richness of curd. You can add more or less depend on your spice level.
• Mustard seeds - Just little mustard add light tang and typical pachadi taste. I usually grind along with coconut.
• Coconut oil - Used for tempering which give nice aroma. It also make dish feel more traditional.
• Mustard seeds - These pop in oil and spread strong smell. Adds mild crunchy texture too.
• Red chilli - Gives light spice and bright color to the dish.
• Curry leaves - Adds fresh smell and typical Kerala touch to the pachadi.

Why This Recipe Works

• This recipe is easy to make and needs only few basic ingredients.
• It is a good way to enjoy bitter gourd in mild and tasty form.
• The coconut and curd gives rich creamy flavor that balance bitterness.
• It can be made in less time and goes well with any South Indian meal.
• It is also healthy as pavakkai helps in digestion and curd keep body cool.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Carrot Mezhukkupuratti
• Kaya Mezhukkupuratti
• Achinga Payar Mezhukkupuratti

How to make Pavakkai Kichadi Step by Step

1.Wash bitter gourd well, then slightly scrap the sides. Cut it into half, I used only 1 half. Now further slit open.

2.Scrape out the seeds and discard them. `Now make thin slices and cut them into small cubes.

3.Heat oil in a pan, add chopped bitter gourd and sauté. Keep sauteing in low medium flame.

4.Meanwhile get all the ingredients listed under 'to grind' in  a mixer jar along with little water grind it to a semi fine paste as shown, Set aside. Keep sauteing the bitter gourd.

5.Once it is nicely browned like below add coconut paste cook for few minutes until raw smell leaves. This may take just few mins 3-5 minutes, Set aside to cool.

6.In tadka kadai heat oil - add the ingredients listed under 'to temper and let it splutter, Set aside. Now add sliced onions, fry till golden brown.

7.Beat curd well using a hand whisk, add required salt and add it to cooked bittergourd coconut mixture.

8.Add fried onions and tadka items, give a quick mix and serve. This step is done off the stove.

Garnish with fried onions and Serve chilled as a side dish.

Expert Tips

• Beating curd - I usually beat the curd smooth before mixing, this helps to get even texture and no curdling.
• Cooling step - Better to cool down bitter gourd coconut mix before adding curd. If too hot, curd may split.
• Tempering - I sometimes keep little tempering aside to add at last. It makes the look nice and give small crunch while eating.
• Oil type - I prefer coconut oil always, it gives true Kerala touch. But if you feel strong flavor, use light cooking oil.
• Frying bitter gourd - You can fry the bitter gourd little longer till brown to reduce bitterness. I do that when making for kids.

Serving and Storage

Serve this with hot rice, rasam or any spicy curry. It goes well as part of Onam Sadya too. Store leftover in fridge, it keeps good for one day. Mix well before serving next time. It taste better when served cold or at room temperature.

FAQS

1.Can I skip coconut?

Yes can skip, but coconut gives thickness and light sweetness, so flavor change little if you remove it.

2.Can I make this ahead of time?

Yes you can make and keep in fridge, just mix once before serving.

3.How to reduce bitterness more?

Fry pavakkai little longer or soak in salt water before cooking, it helps reduce the bitter taste.

4.Can I use homemade curd?

Yes homemade curd is best, it gives soft and fresh flavor to the dish.

5.Is this dish healthy?

Yes it is quite healthy, bitter gourd helps for blood sugar and curd helps to cool body.

If you have any more questions about this Pavakkai Kichadi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pavakkai Kichadi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pavakkai Kichadi Recipe

Pavakkai Kichadi is a mild side dish made using bitter gourd, curd, coconut and some basic spices. The recipe has little bitter taste but it gets balanced so well with the smooth curd and light coconut flavor. The texture turns creamy and soft, and when you mix with hot rice, it feels so soothing and comforting to have.

Course Side Dish

Cuisine Indian

Keyword Kerala Meal Sidedish, lunch recipes, meals, raita recipes, Side Dish, thayir pachadi recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 people

Calories 152kcal

Author Sharmilee J

Ingredients

• 1 cup bitter gourd chopped finely
• 1 cup thick curd
• 5 small onion sliced
• 2 teaspoon coconut oil
• salt to taste

TO GRIND TO A PASTE:

• ¼ cup fresh grated coconut loosely packed
• 1 green chilli chopped roughly
• ¼ teaspoon mustard seeds

TO TEMPER:

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 2 small red chilli
• 1 small sprig curry leaves

Instructions

• Wash bitter gourd well, then slightly scrap the sides. Cut it into half, I used only 1 half. Now further slit open.
• Scrap out the seeds and discard them. Now make thin slices and cut them into small cubes.
• Heat oil in a pan, add chopped bitter gourd and saute. Keep sauteing in low medium flame.
• Meanwhile get all the ingredients listed under 'to grind' in a mixer jar along with little water grind it to a semi fine paste as shown, Set aside.
• Keep sauteing the bitter gourd.
• Once it is nicely browned like below add coconut paste cook for few mins until raw smell leaves. This may take just few mins 3-5mins. Set aside to cool.
• In tadka kadai heat oil - add the ingredients listed under 'to temper and let it splutter, Set aside. Now add sliced onions, fry till golden brown.
• Beat curd well using a hand whisk, add required salt and add it to cooked bitter gourd coconut mixture.
• Add fried onions and tadka items, give a quick mix and serve. This step is done off the stove.
• Garnish with fried onions and Serve chilled as a side dish.

Notes

• Beating curd - I usually beat the curd smooth before mixing, this helps to get even texture and no curdling.
• Cooling step - Better to cool down bitter gourd coconut mix before adding curd. If too hot, curd may split.
• Tempering - I sometimes keep little tempering aside to add at last. It makes the look nice and give small crunch while eating.
• Oil type - I prefer coconut oil always, it gives true Kerala touch. But if you feel strong flavor, use light cooking oil.
• Frying bitter gourd - You can fry the bitter gourd little longer till brown to reduce bitterness. I do that when making for kids.

Nutrition

Serving: 75g | Calories: 152kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 417mg | Fiber: 3g | Sugar: 8g | Vitamin A: 514IU | Vitamin C: 75mg | Calcium: 123mg | Iron: 1mg

The post Pavakkai Kichadi Recipe appeared first on Sharmis Passions.

Vendakkai Pachadi is a quite simple raita made using curd and okra. It is light and cooling, goes well with almost any meal you make. The curd gives soft creamy taste and roasted bhindi gives small crisp bites in between. This raita taste little different from regular ones and feels nice and fresh to eat.

It is good for hot days or when you want something not too heavy but still tasty. The mix of fried bhindi, curd and few mild spices makes it mild and soothing. It may look simple but when you eat it, it feels homely and gives very comforting taste. It finishes so fast that sometimes I make extra just to keep some for later.

About Vendakkai Pachadi

Vendakkai Pachadi is a easy South Indian side dish. It is also known as Bhindi Raita in North Indian cooking. But the South Indian version has little extra tempering and uses coconut oil which gives that beautiful aroma. The curd makes it cooling and smooth, while the bhindi gives some bite to it.

The texture of this pachadi is creamy with small crunch from tempering. You get that nice mix of sour and light spice flavor in every spoon. It can be made in just few minutes and needs very simple ingredients. It is one of the dishes to prepare when you do not want to spend much time in kitchen.

You can roast or shallow fry the bhindi until slightly crisp before mixing with the curd. It removes the stickiness and also gives a roasted flavor. The tempering of mustard, cumin and red chilies adds strong aroma and little spice kick to balance the mild curd taste.

I love vendakkai / ladies finger / okra / bhindi in any form, with curd I know I will love it for sure and I did. Hubby too liked it and gave a big thumps up as he was not convinced when I said am going to make Bhindi raita but then when he tasted it, he loved it too. This pairs up well with rotis and for rice with sambar and poriyal.

I usually make this raita for lunch during hot weather. It cools the body and goes well with rice or even chapathi. My family like it a lot, specially when served chilled.

Vendakkai Pachadi Ingredients

• Ladies finger - I have used fresh tender bhindi, it gives nice crisp and good flavor when fried. You can also air fry if you prefer less oil.
• Curd - The main ingredient which gives soft creamy taste and balances spice. If curd is little sour, you can add little milk to reduce it.
• Oil - I used refined oil for roasting bhindi. You can use sesame or groundnut oil also, each gives small difference in flavor.
• Mustard seeds - Used for tempering, gives light crunch and nice aroma when fried.
• Cumin seeds - Adds small earthy flavor that goes well with curd. You can skip if you want.
• Red chillies - It gives light spice and little color to the raita. You can also use green chilli if you want more spice taste.
• Curry leaves - Fresh curry leaves always give nice smell and that small traditional touch.
• Coconut oil - I have used this for tempering, it gives very good aroma and rich taste. You can also use ghee or normal cooking oil if you like.

Why This Recipe Works

• This recipe is very easy to make and need only few simple ingredients.
• It gives light and cooling feel, very good for hot sunny days.
• The fried bhindi adds small crunch here and there, makes the raita tastier and filling.
• You can alter curd thickness or spice level as you like.
• It is an healthy side dish that goes well with rice or roti varieties.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Vendakkai Pachadi Step by Step

1.Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture. Trim both the edges. Slice them thin as thin as possible. I used a knife, if you have a slicer you can use it too.

2.Saute with little oil, keep cooking in low flame. Sauté till it becomes slightly crisp, browned here and there, it will be non sticky. It will take at least 10-15 minutes in low flame, keep turning over for even roasting, then switch off.

3.Beat curd with a whisk and Set aside.

4.Heat oil in a tadka pan - add the items listed under 'to temper' let it splutter. Add salt to curd then add roasted bhindi.

5.Add the tadka ingredients, give a quick mix and serve.

Serve chilled!

Expert Tips

• Roasting bhindi - Always roast in low flame till it turns non sticky and little brown. I keep stirring often for even cooking.
• Use thick curd - Use thick fresh curd else raita becomes watery. Thick curd gives nice creamy texture.
• Do not mix hot bhindi - Let bhindi cool for few minutes before adding to curd or it will make it slimy.
• Extra tempering - Sometimes I keep little tempering separate to add on top before serving. It gives nice crunch while eating.
• Variation - You can add small chopped onion or crushed roasted peanuts for little different taste.

Serving and Storage

Serve this with rice, pulao, biryani. It also goes nice with chapathi or plain paratha. The pachadi taste best when served chilled. Store leftover in fridge and use within one day. Before serving just mix once as curd may separate slightly.

FAQS

1.Can I make this using deep fried bhindi?

Yes, you can use deep fried bhindi, it gives more crisp and strong flavor.

2.Can I skip tempering?

You can skip but tempering gives nice aroma and small crunch which makes pachadi tasty.

3.What if curd is sour?

You can add little milk or water to curd to reduce sourness.

4.Can I make this ahead of time?

You can roast bhindi early and store. Mix with curd only when serving so it stays fresh.

5.Why my bhindi became sticky?

If bhindi is not dried well or cooked in high flame it gets sticky. Always wipe dry and cook slow in low flame.

If you have any more questions about this Vendakkai Pachadi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Vendakkai Pachadi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vendakkai Pachadi Recipe | Bhindi Raita Recipe

Vendakkai Pachadi is a quite simple raita made using curd and okra. It is light and cooling, goes well with almost any meal you make. The curd gives soft creamy taste and roasted bhindi gives small crisp bites in between. This raita taste little different from regular ones and feels nice and fresh to eat.

Course Lunch, Side Dish

Cuisine Indian

Keyword curd recipes, lunch recipes, meals, raita recipes, Side Dish, veg recipes, vegetable, yogurt recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 cup

Calories 101kcal

Author Sharmilee J

Ingredients

• 10 ladies finger
• 1 cup thick curd
• 2 teaspoon oil
• salt to taste

To Temper:

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 small red chillies
• 1 small sprig curry leaves

Instructions

• Rinse bhindi well to remove the dirt on the outer skin if any. Wipe off with a tissue paper to remove moisture. Trim both the edges.
• Slice them thin as thin as possible. I used a knife, if you have a slicer you can use it too.
• Sauté with little oil, keep cooking in low flame. Sauté till it becomes slightly crisp, browned here and there, it will be non sticky. It will take at least 10-15 minutes in low flame, keep turning over for even roasting. Then switch off.
• Beat curd with a whisk and Set aside.
• Heat oil in a tadka pan - add the items listed under 'to temper' let it splutter.Add salt to curd then add roasted bhindi.
• Add the tadka ingredients, give a quick mix and serve.
• Serve Bhindi Raita chilled!

Notes

• Roasting bhindi - Always roast in low flame till it turns non sticky and little brown. I keep stirring often for even cooking.
• Use thick curd - Use thick fresh curd else raita becomes watery. Thick curd gives nice creamy texture.
• Do not mix hot bhindi - Let bhindi cool for few minutes before adding to curd or it will make it slimy.
• Extra tempering - Sometimes I keep little tempering separate to add on top before serving. It gives nice crunch while eating.
• Variation - You can add small chopped onion or crushed roasted peanuts for little different taste.

Nutrition

Serving: 75g | Calories: 101kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 395IU | Vitamin C: 44mg | Calcium: 110mg | Iron: 1mg

The post Vendakkai Pachadi | Bhindi Raita appeared first on Sharmis Passions.

Mango Raita is a quick and simple, refreshing side dish made by blending sweet juicy mango cubes with thick curd. It is lightly seasoned with saffron and roasted cumin powder which gives it nice aroma and flavor. This raita is a lovely twist on regular yogurt raita and perfect to balance spicy meals.

It is usually served with biryani, paratha, pulao or even non-vegetarian dishes to give sweet cooling contrast. The mango in this recipe gives natural sweetness while the curd keeps it creamy and light. This recipe is quick to make and feels like special treat on warm days or during festive meals.

About Mango Raita

Mango Raita is basically yogurt based side dish which gets tropical touch with ripe mangoes. Its origin is Indian where fruit raitas are often paired with rice dishes to complement rich and spicy flavors. This recipe has smooth and creamy texture with soft mango cubes that give burst of sweetness.

It has a sweet flavor from mango, tanginess from curd and aroma from saffron and roasted cumin. It's light on stomach and easy to digest. Variations can include adding pinch of black salt for tangy taste or little red chili powder if you like hint of heat.

Some people prefer thicker raita while some like it slightly runny. Mango Raita works both ways depending on curd you use. You can blend some mango with curd for smoother texture while keeping cubes for bites. Sweet mango makes it feel little festive even though it hardly takes any effort.

I usually make this occasionally for my friends or family with biryani. This is one of those recipe I always make when I want something simple but still feel little special. It looks all fancy but actually comes together so quick.

Mango Raita Ingredients

• Curd - I added thick curd to make the raita creamy. You can use plain yogurt also if thick curd not there.
• Milk - I soak the saffron strands, it gives a nice golden color and aroma.
• Mango - I added fresh ripe mango, adds fresh fruity flavor to the raita. You can also use canned mango chunks if fresh not in season.
• Sugar - This add sweetness to the raita. You can skip if mangoes already sweet.
• Saffron strands - I add it for subtle aroma and light color to raita. You can also use pinch of turmeric if saffron is bit expensive.
• Roasted jeera powder - I have used this, it adds nutty flavor and little warmth to raita. You can roast cumin at home if store bought not is available.

Why This Recipe Works

• This recipe quick and easy to make and uses very simple ingredients.
• It is creamy and little sweet, gives refreshing taste that balances spicy meals.
• This dish has natural sweetness and nice texture with soft cubes.
• This raita recipe goes well with biryani, pulao and roti varieties.
• This recipe has a nice aromatic flavor and rich taste.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Mango Raita Step by Step

1.Take warm milk, add saffron strands to it, let it sit for few minutes. Meanwhile take the curd and whisk it well until creamy.

2.Add saffron milk, jeera powder and mix well.

3.Now add sugar. Rinse the mango, peel the skin.

4.Chop into small cubes, add it to the raita. Reserve few while serving.

Serve with pulao / rotis!

Expert Tips

• Choose mangoes - I usually used sweet, soft mangoes for that natural sweetness. Avoid using hard mangoes, it makes the raita bit sour.
• Whisk curd properly - I have found whisking curd till smooth makes the raita more creamy and easy to mix well.
• Soak saffron in warm milk - I have soaked saffron in warm milk, this adds a nice color and aroma. You can let it sit bit longer for deeper color.
• Adjust sweetness - I used to taste the mango before adding sugar. Some mangoes is already too sweet, so you may not even need sugar.
• Add ons - I added few chopped nuts like badam or cashew for that crunchy bite and rich taste.

Serving and Storage

Serve this with biryani, pulao or simple rotis. It works as cooling side for spicy or rich meals. You can store leftover raita in fridge up to one day. Give quick stir before serving again. Avoid making too far in advance as mango cubes can release water and make raita slightly watery.

FAQS

1.Can I skip saffron?

Yes, you can skip saffron. It mainly for color and aroma, raita still taste good without it.

2.Can I make this in advance?

You can make 1-2 hours before serving. I don't recommend making it a day ahead because mangoes release water and make it watery.

3.Can I use canned mango?

Yes, canned mango chunks work if fresh mangoes not available. Make sure they sweet and not too tart.

4.Can I add spice?

Yes, you add red chili powder or chaat masala for some spice flavor.

5.Can I make without sugar?

Yes, you can skip sugar if mangoes sweet enough. And just enhances natural sweetness little bit.

If you have any more questions about this Mango Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mango Raita Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mango Raita Recipe

Mango Raita is a quick and simple, refreshing side dish made by blending sweet juicy mango cubes with thick curd. It is lightly seasoned with saffron and roasted cumin powder which gives it nice aroma and flavor. This raita is a lovely twist on regular yogurt raita and perfect to balance spicy meals.

Course Side Dish

Cuisine Indian

Keyword easy mango recipes, Kerala Meal Sidedish, lunch recipes, Onam, Onam Sadya, raita recipes, Side Dish, thayir pachadi recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Calories 100kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 1 tablespoon boiled milk
• 1 mango cubed
• 1 teaspoon sugar
• few strands saffron
• ¼ teaspoon roasted jeera powder
• salt to taste

Instructions

• Take warm milk, add saffron strands to it, let it sit for few minutes. Meanwhile take the curd and whisk it well until creamy.
• Add saffron milk, jeera powder and mix well.
• Now add sugar. Rinse the mango, peel the skin.
• Chop into small cubes, add it to the raita. Reserve few while serving.
• Serve Mango Raita with pulao / rotis!

Notes

• Choose mangoes - I usually used sweet, soft mangoes for that natural sweetness. Avoid using hard mangoes, it makes the raita bit sour.
• Whisk curd properly - I have found whisking curd till smooth makes the raita more creamy and easy to mix well.
• Soak saffron in warm milk - I have soaked saffron in warm milk, this adds a nice color and aroma. You can let it sit bit longer for deeper color.
• Adjust sweetness - I used to taste the mango before adding sugar. Some mangoes is already too sweet, so you may not even need sugar.
• Add ons - I added few chopped nuts like badam or cashew for that crunchy bite and rich taste.

Nutrition

Serving: 75g | Calories: 100kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 253mg | Fiber: 1g | Sugar: 15g | Vitamin A: 838IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 0.3mg

The post Mango Raita Recipe appeared first on Sharmis Passions.

Aloo Raita is one of those comforting and easy side dish that I make very often at home. It has soft boiled potatoes mixed in smooth curd with mild spices and a small touch of sweetness. The taste is creamy, little tangy and very refreshing to have with rice or roti. It makes a perfect balance when you are having spicy curry or biryani.

This raita is light but still fills the stomach quite well because of the potatoes. I feel this is just perfect for summer time or on days when you don't feel like cooking heavy meal. The coolness from curd and softness of potatoes makes it such a soothing combo. It is best when served chilled and taste even better after few hours of resting time in fridge.

About Aloo Raita

Aloo Raita is a simple North Indian style curd based side dish made by mixing boiled potatoes with curd and few spice powders. It has a creamy smooth texture with small soft potato cubes that gives a light bite in between. The flavor is mild, slightly tangy with hint of spice and a small sweetness.

This raita goes almost with anything - pulao, biryani, paratha or even simple roti. It helps to cool down the taste buds after spicy food and adds a nice refreshing balance to a meal. The roasted jeera powder and chat masala give beautiful aroma and earthy flavor.

There are few small variations you can try. Some like to add finely chopped onions or cucumber for small crunch. You can also add bit of roasted pepper powder if you like more spice. You can also add a pinch of black salt if you like that chat style . The curd coats each potato piece nicely making it so rich and tasty.

I usually make this during weekends when I make biryani or any masala rice. I just love making this for my family. They like it very much.

Aloo Raita Ingredients

• Curd - I used thick curd for creamy texture and makes the raita smooth. It helps coat the potato pieces nicely.
• Potato - I have used boiled potato cut into cubes. The potato absorbs the curd flavor and spice so well. You can even use baby potatoes if you have.
• Sugar - I added small spoon of sugar to balance tangy taste of curd.
• Red chilli powder - I added for little heat and nice color. You can use Kashmiri chilli powder if you want bright color and less spice.
• Chat masala - I used chat masala for street style touch. It adds flavor and taste.
• Jeera powder - I just added roasted jeera powder. It adds nice smell and flavor to the dish.
• Coriander leaves - I just added finely chopped coriander leaves in end for freshness. Gives color and light herbal flavor.

Similar Recipes

• Carrot raita
• Cucumber raita
• Onion raita
• Beetroot raita
• Mixed veg raita

How to make Aloo Raita Step by Step

1.Pressure cook potato for 3-4 whistles until soft but not too mushy.You should be able to cut into cubes thats the correct stage.Set it aside.Measure and take curd in a mixing bowl.

2.Whisk it well.Add red chilli powder,chat masala powder,roasted jeera powder and required salt and a pinch of sugar.

3.I added little more sugar. Mix well. Now add cubed potatoes and coriander leaves. Mix well.

Serve with a sprinkle of  red chili powder and garnish with coriander leaves. Serve with pulao / rotis!

Expert Tips

• Boiling potato - I always pressure cook potatoes just till soft. If it turns too mushy, it will break in curd. The pieces should hold shape when you mix.
• Curd consistency - I mostly use thick curd or sometimes hung curd for this. If curd is thin, raita will become watery after mixing.
• Spices - I keep it mild but you can add little more chilli powder if you like strong flavor. You can also sprinkle some roasted cumin on top before serving.
• Chilling and serving - I just usually make this raita and refrigerate it for 30 minutes. Cooling helps all the flavors and help blend well together. Mix once gently before serving.
• Avoiding watery texture - If you are making in advance, keep boiled potatoes separate and mix with curd only before serving. This helps to prevent water from releasing into curd.

Serving and Storage

Serve this with biryani, pulao, chapathi or any spicy gravy. It also goes very well with parathas. You can store leftover in fridge for one day. Keep it covered and stir once before serving again. Do not leave it outside long as curd may turn sour.

FAQS

1.Can I skip sugar in this recipe?

Yes you can skip sugar if you do not like sweet taste. But a little sugar gives good balance and mild flavor.

2.Can I use black salt?

Yes you can use black salt, it gives nice chat style flavor. Adjust quantity as it is stronger in taste.

3.Can I make this in advance?

Yes you can make few hours before and keep in fridge. But add coriander leaves just before serving to keep it fresh.

4.Why my raita became watery?

That happens when curd is thin or potato left too long in curd. Use thick curd and mix just before serving next time.

5.Can I add more veggies?

Yes you can add finely chopped cucumber or onion for small crunch. It makes a nice variation and gives fresh flavor.

If you have any more questions about this Aloo Raita do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aloo Raita? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Raita Recipe | Potato Raita Recipe

Aloo Raita is one of those comforting and easy side dish that I make very often at home. It has soft boiled potatoes mixed in smooth curd with mild spices and a small touch of sweetness. The taste is creamy, little tangy and very refreshing to have with rice or roti. It makes a perfect balance when you are having spicy curry or biryani.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, Aloo Recipes, Kerala Meal Sidedish, lunch recipes, meals, Potato, Potato Recipes, raita recipes, roti sidedish, Side Dish, thayir pachadi recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Calories 117kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 1 aloo / potato cut into small cubes
• 1 teaspoon sugar
• ½ teaspoon red chilli powder
• ¼ teaspoon chat masala powder
• ¼ teaspoon roasted jeera powder
• 1 teaspoon sugar optional
• salt to taste

Instructions

• Pressure cook potato for 3-4 whistles until soft but not too mushy. You should be able to cut into cubes thats the correct stage. Set it aside.
• Measure and take curd in a mixing bowl. Whisk it well.
• Add red chilli powder, chat masala powder, roasted jeera powder and required salt and a pinch of sugar.
• I added little more sugar. Mix well.
• Now add cubed potatoes and coriander leaves. Mix well.
• Sprinkle red chilli powder and garnish with coriander leaves.
• Serve with pulao / rotis!

Notes

• Boiling potato - I always pressure cook potatoes just till soft. If it turns too mushy, it will break in curd. The pieces should hold shape when you mix.
• Curd consistency - I mostly use thick curd or sometimes hung curd for this. If curd is thin, raita will become watery after mixing.
• Spices - I keep it mild but you can add little more chilli powder if you like strong flavor. You can also sprinkle some roasted cumin on top before serving.
• Chilling and serving - I just usually make this raita and refrigerate it for 30 minutes. Cooling helps all the flavors and help blend well together. Mix once gently before serving.
• Avoiding watery texture - If you are making in advance, keep boiled potatoes separate and mix with curd only before serving. This helps to prevent water from releasing into curd.

Nutrition

Serving: 75g | Calories: 117kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 48mg | Potassium: 435mg | Fiber: 2g | Sugar: 7g | Vitamin A: 183IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 1mg

The post Aloo Raita Recipe | Potato Raita Recipe appeared first on Sharmis Passions.

Pineapple Raita is a easy and refreshing dish which need no cooking at all. It is simply made by mixing fresh curd with juicy pineapple chunks and few pomegranate seeds, then finishing with pinch of simple spice powders on top. The combo makes it colorful to look and tasty to eat.

This raita hardly takes few minutes to put together and it gives nice cooling balance when lunch or dinner is too spicy or rich.It feels light, cooling and also looks colorful because of the fruits. The curd makes it creamy while the pineapple bits give small bites of sweetness in between and makes it delicious.

About Pineapple Raita

Pineapple Raita is one of the most popular fruit raitas and many people love to have it with rice dishes. Unlike onion or cucumber raita, this one has its own sweet flavor from pineapple which mixes nicely with chilled curd. The spice powders add one more layer of taste that makes it very unique.

It is quite commonly served in restaurants along with biryani or pulao. The texture is creamy from the curd but with juicy bites of pineapple and sometimes pomegranate too. The roasted jeera and the chilli powder add a mild spice kick, so it is never too plain.

There are small variations possible like using canned pineapple, adding black salt, or even leaving out pomegranate if you don't have. Each version comes out little different but still tastes nice. The main flavor is always pineapple, which makes this raita stand out.

I usually prepare this when we cook spicy pulao or biryani at home. We love this chilled pineapple raita feels really refreshing.

Pineapple Raita Ingredients

• Curd - I have use thick curd here, it give creamy texture and also keeps the raita not turn watery. Homemade curd works also, just make sure it is thick type.
• Pineapple - Fresh pineapple chunks are best, they give natural sweet with little tang. If fresh not there, you can use canned pineapple also, just rinse syrup before using.
• Pomegranate - Small red seeds add crunch, color and mild sweet. You can skip if not in hand, but I like adding because it makes raita look fresh.
• Sugar - Adding little sugar helps to balance sour of curd and tang of pineapple. Adjust depend how sweet your pineapple is.
• Spice Powders - I have use red chilli powder, roasted jeera powder and chat masala. It give spice, taste and slight tang punch. Pinch of black salt also can be added if you like.
• Coriander leaves - Fresh coriander brings nice smell and bright color. Just small handful chopped is enough.

Why This Recipe Works

• This recipe is simple and quick, doesn't need any cooking step.
• It is a light and cooling dish which balance out heavy meals nicely.
• Pineapple and pomegranate with curd makes it both refreshing and filling.
• You can change sweetness or spice according to your taste easily.
• It looks colorful on table, so good to serve for family or guests.

Similar Recipes

• Mixed Vegetable Raita
• Onion Raita
• Amla Raita
• Cucumber Raita
• Carrot Raita
• Beetroot Raita
• Capsicum Raita
• Boondi Raita

How to make Pineapple Raita Step by Step

1.Take curd in a mixing bowl, whisk it well. Now add sugar, red chilli powder, roasted jeera powder, chat masala powder and salt. Mix well.

2.Now add pineapple cubes, pomegranate and coriander leaves. Give a quick mix.

Serve with pulao / rotis!

Expert Tips

• Use hung curd - If you want thick creamy raita, you can use hung curd. It make raita look rich and fruits don't sink in bottom.
• Pick sweet pineapple - Ripe pineapple works best, it gives natural sweetness. If pineapple too sour, taste of raita not come good.
• Chill the fruits - If you keep pineapple and pomegranate in fridge before mixing, raita feels extra cooling. I usually do this in summers, it taste so good.
• Don't overmix - If you stir fruits too much inside curd, it can release juice and make raita watery. Just fold lightly and leave.
• Add nuts - Small chopped cashew or almond give crunch. Not traditional, but I have tried and it taste nice in party version.

Serving and Storage

Serve Pineapple Raita along with pulao, biryani, rotis or even some simple fried rice. It match so well with spicy dishes because the curd and fruits cools down the mouth and balance the heat. Store leftover in fridge and finish within one day because fruits inside curd don't stay fresh for long. Avoid keeping outside for long time.

FAQS

1.Can I skip pomegranate?

Yes, you can leave out pomegranate, raita still taste good with only pineapple.

2.Can I add canned pineapple?

Yes, you use canned pineapple, but wash to remove extra syrup sweetness.

3.Can I make this ahead?

You can mix curd with spice powders ahead, but add fruits only before serving.

4.Can I replace salt with black salt?

Yes, black salt works very well and give strong flavor to raita.

5.Is this dish very sweet?

No, it is balanced taste with sweet pineapple, sugar, curd tang and spice.

If you have any more questions about this Pineapple Raita Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pineapple Raita Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pineapple Raita Recipe

Pineapple Raita is a easy and refreshing dish which need no cooking at all. It is simply made by mixing fresh curd with juicy pineapple chunks and few pomegranate seeds, then finishing with pinch of simple spice powders on top. The combo makes it colorful to look and tasty to eat.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, Kerala Meal Sidedish, lunch recipes, meals, Onam, Onam Sadya, raita recipes, Side Dish, thayir pachadi recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Calories 89kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• ½ cup fresh pineapple cubed
• ¼ cup pomegranate
• 1 teaspoon sugar
• ¾ teaspoon red chilli powder
• ½ teaspoon roasted jeera powder
• ¼ teaspoon chat masala powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste

Instructions

• Take curd in a mixing bowl, whisk it well.
• Now add sugar, red chilli powder, roasted jeera powder, chat masala powder and salt. Mix well.
• Now add pineapple cubes, pomegranate and coriander leaves.
• Give a quick mix.
• Serve Pineapple Raita with pulao / rotis!

Notes

• Use hung curd - If you want thick creamy raita, you can use hung curd. It make raita look rich and fruits don't sink in bottom.
• Pick sweet pineapple - Ripe pineapple works best, it gives natural sweetness. If pineapple too sour, taste of raita not come good.
• Chill the fruits - If you keep pineapple and pomegranate in fridge before mixing, raita feels extra cooling. I usually do this in summers, it taste so good.
• Don't overmix - If you stir fruits too much inside curd, it can release juice and make raita watery. Just fold lightly and leave.
• Add nuts - Small chopped cashew or almond give crunch. Not traditional, but I have tried and it taste nice in party version.

Nutrition

Serving: 50g | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 47mg | Potassium: 219mg | Fiber: 1g | Sugar: 11g | Vitamin A: 254IU | Vitamin C: 16mg | Calcium: 109mg | Iron: 0.5mg

The post Pineapple Raita Recipe appeared first on Sharmis Passions.

It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...

The post 6 Ideas to Create a Light and Nutritious Dinner first appeared on Give Me Some Spice!.

Boondi raita is a cooling side dish that combines crispy boondi (chickpea flour balls) with lightly spiced, creamy yogurt. It’s the perfect complement to biryanis and curries, adding a touch of warmth and flavor to round off your meal beautifully. What is boondi? The term “boondi” comes from “boond,” the Hindi word for droplet, aptly...

The post Boondi Raita (Dahi Boondi) appeared first on Simple Indian Meals.

Some lipsmacking raitas in South Indian flavor 

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• Wash the snake gourd and slit it vertically . Deseed /remove the seeds and chop it into small cubes. 
• Boil half cup water with salt and cook the snake gourd until soft and tender . Drain the water .
• Grind the coconut, green or red chilli ,curry leaves,ginger to a fine paste .
• Beat the curd/yogurt to make it lump free and smooth.
• Mix the ground coconut paste ,whipped curd and boiled snake gourd . Adjust salt if needed.
• Prepare a tempering of mustard seeds , curry leaves ,udad dhall, red chilli,asafoetida and pour it over the raita and mix well. 

 Kichadi (Pachadi) is an integral part of a festive meal (Sadhya) in Kerala. Kerala style kichadi must not be confused with the North Indian Khichdi which is a rice based main course recipe. 

 Onam and Vishu Sadhya is incomplete without serving a kichadi . Kichadi also known as Pachadi in few regions of Kerala,is a yogurt based side dish often made from various vegetables like Okra/ladies finger ,ginger ,tomato, Cucumbers, ash gourd etc .

Kichadi pairs well with Sambar Rice and a coconut based vegetable stir fry . One can even make it as a part of day to day meal as well. Why wait for a special occasion to savor such a healthy delicacy ? 

Vendakkai Thayir Kichadi/Pachadi   is made from okra/ladies finger . Ladies finger is known as Vendakka or Vendakkai in Malayalam/ Tamil.

Chopped ladies finger is shallow fried in coconut oil and then added to the coconut chilli paste mixed in yogurt. The yogurt must not be spur, else it will ruin the taste of the kichadi /pachadi.

Some recipes call for cooking the coconut chilli paste + yogurt ,but in this recipe I am not cooking the yogurt mixture . I am going to just add the fried Okra to the yogurt mix along with the tempering. 

Some popular kichadi /pachadi served as part of Sadhya 

Inji (Ginger) Thayir  Kichadi 

Thakali (Tomato) Kichadi 

Vellarikai Inji (Cucumber Ginger )Thayir 

Vellarikai (Cucumber) kichadi

This month in our SHHH Secretly Cooking Challenge food group,we are celebrating Sadhya special hosted by me . My fellow bloggers have come up with amazing and authentic Kerala Sadhya recipes . My partner for this month ,Radha Rajagopalan has dished out the traditional Ada Pradhaman ,which is a classic dessert from Kerala. Do check out her recipe for Ada Pradhaman without fail .  

To know more about the dishes served in a typical Sadhya for Onam / Vishu, check out the list soon after the recipe of Vendakkai Kichadi. I am giving you a complete list of authentic recipes.

Ingredients

Method

• Wash and dry the ladies finger. Cut into medium sized roundels. 
• Whisk the yogurt well and make it lump free and smooth. 
• Grind the green chillies, coconut,jeera with 1tbsp yogurt and some water  into a smooth paste.
• Add this paste to the yogurt and mix it well with adequate salt.
• In a frying pan,heat 1tsp of coconut oil and roast the ladies finger until it crispy  ,add a little salt to the roasted ladies finger in the end .
• Prepare a tempering of mustard seeds,red chilli and curry leaves in the remaining coconut oil .
• Add the roasted ladies finger ,tempering to the yogurt mixture and mix it well .Delicious and tasty vendakkai kichadi is ready to be served .

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Maanga Curry (cut mango pickle)
• Cabbage thoran (coconut based curry)
• Beans carrot thoran / Beetroot thoran
• Mambazha Pachadi
• Vellarikaai Pachadi
• Inji Thayir
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Chakka Pradhaman (Jackfruit kheer)
• Sambaram / Mor (Buttermilk)
• Nendran Chips
• pappadam , pickle,curd etc

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 Cucumbers are my best friend in summer . I love to munch on some juicy Cucumbers as is or use them in salads or raitas .

Raitas or pachadis are a must have in summer as they cool down the body heat and are comforting on our stomach aiding digestion. 

Across the length and breadth of India ,Cucumbers are an integral part of summer meal be it the Khamang Kakdi of Maharashtra ,Southekaai kosambri from Karnataka ,Vellarikai Kichadi of Kerala or Pahadi Raita from Himachal Region . 

Today , I shall be sharing another favorite recipe using cucumber.  Thayir Pachadi is the South Indian version of raita . We can make thayir pachadi with many vegetables like tomatoes,  sweet potatoes,  ladies finger,ginger etc .

• Sweet potato thayir pachadi
• Dangar Pachadi
• Inji (Ginger) Thayir Pachadi 
• Thakali (Tomato) thayir pachadi 

Inji Vellarikaai thayir pachadi ,is very easy to make and is a No cook recipe.  We will need fresh and tender cucumbers to make this raita . Donot use an over ripe cucumbers as the cucumber won't be juicy and also the seeds will be too mature and rough.

Spice level can be adjusted by increasing or decreasing the number of chillies used .I prefer to keep the pachadi mild so that the flavor of ginger is lifted up. 

Ingredients 

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Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.

This recipe will serve 4.

Prep Time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1 cup boondi, boondies you can buy in indian grocery stores or use the recipe I have for sweet boondi just do not soak them in syrup.
• 1-1/2 cups yogurt
• 1/2 teaspoon Salt
• 1/2 teaspoon Black salt
• 1/2 teaspoon roasted cumin seed powder
• 1/4 teaspoon red chili powder
• About 1 table spoon mint leaves chopped
• Few mint leaves to garnish

Method

1. Soak boondi in the warm water for about 10 minutes.
2. Lightly squeeze the boondies in your palms, don’t mash them.
3. whisk the yogurt in a bowl. If yogurt if too thick add water as needed. Yogurt should be the consistency of pancake or dosa batter.
4. Add all the spices salt, black salt cumin seed powder, chili powder, and chopped mint leaves mix it well.
5. Add the boondi and mix.
6. Garnish boondi raita with mint leaves.

Boondi raita can be served cold or at room temperature. I especially like boondi rita with aloo  paratha or with Urad Dal Puri.

Originally posted 2016-06-22 20:47:19.

The post Boondi Ka Raita appeared first on Manjula's Kitchen.

 Pineapples when combined with thick whisked yogurt makes a perfect accompaniment for any Indian Main course . 

The sweet and tangy flavors from the pineapple raita pair well with a spicy biryani or pulao and strikes a superb balance of taste and enhances the eating experience. 

Pineapples are a power house of nutrients and very healthy . Rich in vit C ,antioxidants and a very good anti inflammatory property due to the presence of Bromelaine, a very powerful enzyme that helps fight inflammation in the body .

Pineapple juice is very effective in treating the sinuses and eases symptoms of cold and allergies.  Bromelain in addition to help alleviate pain of osteoarthritis also helps in maintaining heart health by keeping the cholesterol levels under check .

If we want to keep up with a healthy lifestyle then fresh pineapples must be included as a part of our diet plan regularly.   Pineapple Punch Pineapple Salsa , Cuban Pineapple Salad (courtesy- sizzling tastebuds by Kalyani )are perfect choices for all age groups and can be easily made with available ingredients in our pantry . More so, these recipes are no cook recipes, hence even a beginner or a teenager can also easily rustle them up .

To make pineapple raita we can either use canned or fresh pineapples . If using canned pineapples then drain out the sugar syrup completely before chopping the pineapples .

When using fresh pineapples, please ensure the fruit is sweet and not sour.  Sour or tart pineapples when mixed with yogurt /dahi ruin the taste of the raita .

Pineapple raita is best served chilled ,hence keep it refrigerated until serving. 

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Who doesn’t love the potato salad served as a side at home or in restaurants?    We all tend to have huge helpings at the eat as much as you like buffets!!  However, a lot Read More ...

The post Potato Salad appeared first on Give Me Some Spice!.