Drumstick Raita/ Moringa Pods In Chili Yogurt
Ingredients
For Drumstick Raita / Moringa Pods In Chili Yogurt :
- Plain yogurt – 2 cups
- Drumstick – 2
- Green chilies – 4 (adjust to taste)
- Coriander leaves – a few sprigs
- Salt – 1/3 teaspoon (adjust to taste)
For tadka:
- Curry leaves – 6
- Urad dal – 1 teaspoon
- Mustard seeds – 1/2 teaspoon
- Asafoetida powder – a pinch
- Oil – 1 teaspoon
Instructions for preparing Drumstick Raita / Moringa Pods In Chili Yogurt:
- Boil the drumstick:
- Peel and cut the drumstick into 1.5 inch pieces
- Put the drumstick pieces in a pan with a cup of salted water. Bring to a boil, then simmer covered for ten minutes or till the drumstick pieces are very soft.
- Let the boiled drumstick cool to room temperature.
- Chili-up the yogurt
- Crush green chilies and coriander leaves in a mortar or grinder. Add the crushed chilies and coriander to yogurt.
- Whisk the yogurt along with the crushed green chilies and coriander.
- Mix the cooled boiled drumstick with the chili yogurt. [Don’t discard the water used for boiling – mix it with the yogurt too for a lighter raita consistency or use it to thin out curries.]
- In a tadka ladle, heat a teaspoon of oil. Set the heat to low. Add to the ladle in quick succession, mustard seeds, asafoetida powder, urad dal. Stir around for a few seconds till the urad dal turns golden. Add curry leaves and switch off the heat.
- Pour the tadka over the chili drumstick yogurt mixture.
- Mix well. Drumstick raita (sahjan raita) is ready.
- Let the raita stand for at least 30 minutes for the flavors to blend.
Relax & Enjoy !
Courtesy / credit :
steamingpot.com