This one is my favorite raita (salted yogurt) recipe. In Summers, having curd is nothing less than having ice creams. The rich, creamy flavor is too soothing to set your body to the right temperature. Curd can be eaten in various forms, one of the most commonly known in Raita. Again, Raita can be made with different ingredients. Today, I’m going to share with you the recipe of Bathue ka raita along with Hing (Asafoetida) jeera tadka.
Cooking Time
5 minutes
Kitchen Standing Time
5 minutes
Servings
2 Bowls
Accompaniments
Any Indian Meal
Ingredients:
• 50 gms bathua
• ½ tablespoon roasted cumin powder
• Rock Salt
• 1 tbsp jeera
• ¼ tbsp hing
• Salt as per taste
• 150 gms curd
Method
Step 1: Boil the bathua leaves in water. Once cooled, grind them to a fine paste in a mixer.
Step 2: Add the spices – Salt, Cumin Powder, rock salt to the curd and give it a good mix.
Step 3: Add the bathua paste to the curd and again give it a nice stir.
Step 4: Take 1 tbsp mustard oil in a pan. Add cumin seeds (jeera), hing. Once the seeds start to crackle, add this to the curd and mix well.
Step 5: Add 1-2 ice cubes if required.
Step 6: Serve cold with yummy food.
Happy Cooking!