Mustard Raita

Raita full of mustard flavour. While this cooling yogurt raita recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. Pretty simple to prepare at home, all you need is fresh curd.

By Sanjeev Kapoor 25 Apr 2018 in Recipes Veg

New Update

Main Ingredients	Mustard Seeds, Yogurt
Cuisine	Indian
Course	Raitas
Prep Time	7-8 hour
Cook time	2-2.30 hour
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Mustard Raita

1/2 cup mustard seeds soaked overnight in ¼ cup vinegar and 1 cup water
3 medium cucumbers unpeeled
1 cup yogurt
Salt to taste
4-5 green chillies
Juice of 1 lemon
1 1/2 teaspoons mustard oil
1 teaspoon mustard seeds
A pinch turmeric powder
1 tablespoon fresh coriander leaves finely chopped

Method

Grind soaked mustard seeds into a coarse paste.
Grate cucumbers into a bowl. Add the ground mustard paste, yogurt and salt and mix.
Finely chop green chillies and add to the raita. Add lemon juice and mix well.
Heat mustard oil in a non-stick pan, add mustard seeds and turmeric powder and let the seeds splutter. Pour this tempering over the raita. Add coriander leaves and mix well.
Transfer into a serving bowl. Chill for at least 2 hours and serve.

Nutrition Info

Calories	838
Carbohydrates	43.5
Protein	304
Fat	59.2

#Cucumbers #Juice of 1 lemon #Turmeric powder #Green chillies #Mustard seeds #Mustard oil #Fresh coriander leaves #Salt #Yogurt