How to make Mustard Raita -
Raita full of mustard flavour.While this cooling yogurt sauce 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.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mustard Seeds (राई), Yogurt (दही)
Cuisine : Indian
Course : Raitas
You can also find more Raitas recipes like Mixed Raita Boondi Raita Kelyache Koshimbir Amba Sasam
Mustard Raita Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 2-2.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mustard Raita Recipe
Mustard Seeds soaked overnight in ¼ cup vinegar and 1 cup water 1/2 cup
Yogurt unpeeled 3 medium
Yogurt 1 cup
Salt to taste
Green chillies 4-5
Juice of 1 lemon
Mustard oil 1 1/2 teaspoons
Mustard seeds 1 teaspoon
Turmeric powder a pinch
Fresh coriander leaves finely chopped 1 tablespoon
Method
Step 1
Grind soaked mustard seeds into a coarse paste.
Step 2
Grate cucumbers into a bowl. Add the ground mustard paste, yogurt and salt and mix.
Step 3
Finely chop green chillies and add to the raita. Add lemon juice and mix well.
Step 4
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.
Step 5
Transfer into a serving bowl. Chill for at least 2 hours and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
