Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2
INGREDIENTS
Hang curd - 1 cup
Grated cucumber - 1/2 bowl
Crushed walnut - 2 tbsp
Salt - to taste
Black salt - 1 tsp
Black mustard seeds / rai - 1 tsp
Sugar - 1 tsp
Asafoetida - a pinch
Whole red chilly - 1 - 1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber,crushed walnut in the curd and mix well.
Heat oil in the pan.
Add black mustard seeds,asafoetida / hing and whole red chilly and switch off the gas and this thadka add in the curd.
Serve chilled.
Whole red chilly - 1 - 1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber,crushed walnut in the curd and mix well.
Heat oil in the pan.
Add black mustard seeds,asafoetida / hing and whole red chilly and switch off the gas and this thadka add in the curd.
Serve chilled.
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