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Home , Avial, Cucumber raita, Kichadi, Mishti doi, Pachadi, Raita

DAHI DOI MOSARU THAYIR MORU TAMBULI

15+ INDIAN yoghurt BASED RECIPES

INDIRA NAMBIAR RAITA RECIPE BOOK www.theculinarygene.com CONTENTS

introduction______06 RAITA BASICS______08 NUTRITION______11 TERMINOLOGY______12 MAKING CURD______13 PACHADI-KICHADI______14 RAITA______18 VELLARIKKA______24 BEETROOT______28 FRIED VEGGIES______37 NORTH INDIAN RAITA______42 FOX NUT STORY______51 FRUITY YOGHURT______56

RAITA RECIPE BOOK TAMBULI TALES______60 © THE CULINARY GENE www.theculinarygene.com TCG PROFILE______64

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, ABOUT AUTHOR______65 electronic, mechanical, photocopying, recording or otherwise, without permission in writing from the publisher.

2 3 RAITA RECIPE BOOK www.theculinarygene.com RECIPES PACHADI CUCUMBER______17 RAITA______21 VELLARIKKA KICHADI______22 BEETROOT RAITA______27 ALOO RAITA______30 ANAR RAITA______31 VENDAKKAI KICHADI______33 PAVAKKA KICHADI______34 INJI THAYIR______39 BATHUA RAITA______40 LAUKI RAITA______41 PINEAPPLE KICHADI______45 MADHURA PACHADI______46 MAKHANA RAITA______49 ONION______53 RAW PACHADI______54 TAMBULI______59 PUDINA RAITA______63

4 5 RAITA RECIPE BOOK www.theculinarygene.com

Yoghurt, one of ’s favourite items, is made by bacterial fermentation of . This fermented milk product is traditionally called in India. Let us know more YOGHURT BASED RECIPES about the goodness of yoghurt in its various delicious forms. Indian Vegetarian

India is a country known for its rich culture and diverse cuisine. Despite many regional intricacies there are some basic recipes that play a vital role in every regional cuisine, and these recipes are prepared in almost every household of the country. Raita is one such dish that plays a major role in all the of India.

Yoghurt, commonly called as curd in India, is one of the important inclusions in the Indian diet. Yoghurt and curd are almost the same with slight variations in the preparation and the setting process. Depending on which part of the country you are referring to, curd is known as dahi, doi, perugu, thayir, moru or mosaru, in different languages and different parts of the country. It plays a major role in many Indian delicacies that delight our taste buds. Some Indira Nambiar of the most appealing dishes made of yoghurt are: Dahi , Raita, Pachadi, Dahi , , Thayir sadam, , , and Dahi .

Yoghurt is a dairy product made by fermenting the milk, using , bulgaricus and Streptococcus thermophiles bacteria. Yoghurt (curd) can be made at home, by adding a spoonful of curd, or a few drops of lemon juice or a teaspoon of vinegar in warm milk and letting it set for 6-8 hours in a vessel placed in a warm place.

6 7 RAITA RECIPE BOOK www.theculinarygene.com BASIC RECIPE

Raita is a South Asian side dish made The basic traditional raita takes less than with yoghurt/curd as the chief ingredient ten minutes to prepare. stirred with some subtle Take fresh yoghurt/curd in a bowl. Using like , carrots, or a whisk, beat it well till the consistency is fruits. The name traces its origin in thick and flowing, but not runny. and Bengali languages. Primarily uncooked and unique with its exotic yet At this point, depending on the recipe, mild flavour, one cannot truly enjoy a vegetables or fruits can be added, along satisfying Indian meal without a raita. with a flavouring paste, if required.

Then add the spices, and pepper. The most common spice used is either roasted powder or crushed mustard seeds. Black salt is a common addition in North India, while green chillies, and leaves are common in . A paste is common in , while mustard oil is an add on in Bihar.

In many recipes, there is a slight to complete the process. In others, a basic of leaves, and certain other mild flavouring is all that is required.

Tempering or Tadka is another essential Indian method to add extra flavour and aroma to any dish. This is the process of briefly whole spices in oil or and then pouring it on top of any cooked dish.

Raita is usually tempered with mustard seeds, curry leaves and dry red chillies, which act as extra flavouring agents. Tempering adds more spice and delight to our senses.

8 9 RAITA RECIPE BOOK www.theculinarygene.com

Raita is a that can be compared to a side dish or a dip, RAITA with cooling and digestive benefits. It is made with different cooked or un cooked vegetables, fruits, and sometimes with a crunchy savoury or a NUTRITION spicy fried . In many parts of India, raita typically serves as a side dish to , pulao and is equally favoured as an accompaniment with almost all . The health benefits of It can be both savoury and sweet. The savoury raita compliments spicy dishes yoghurt are well-known and and sweet raita can also be eaten as a the raita preparation is well dessert. suited for the hot tropical In South India, particularly Kerala, raita is known as Pachadi and Kichadi. There climate of India. is no one method of making raita, as the Yoghurt (Curd) has its nutritional and procedure differs from family to family, probiotic benefits. High in protein, state to state. The main ingredients that calcium, vitamins and live culture that go into making a raita is curd, salt, some helps with the healthy functioning of our spices, vegetables and . This body. A cup of yoghurt on a daily basis kind of preparartion is an integral part of aids in digestion. the traditional meal, known as . One of the easiest methods of making It is rich in protein and plays a major a raita is by beating some curd, adding role in a weight loss diet, hair growth chopped cucumber or onion, adding and anti-aging. The calcium content some salt and spices like cumin powder helps for healthy teeth and bones. and masala, blending them all Yoghurt also contains essential minerals together and topping it up with chopped like magnesium, potassium and coriander leaves. phosphorus, needed for the body’s metabolism and also to regulate blood A cup of raita has a cooling effect on pressure. Being rich in vitamins like the body and the spices along with the vitamin B, B12 and riboflavin, it helps to curd, aid in digestion after a spicy Indian protect against heart diseases. meal.

10 11 RAITA RECIPE BOOK www.theculinarygene.com

the terminology MAKING CURD AT HOME Understanding the raita dimension The simple recipe

The word for yoghurt varies across the In recent times, raita has become a more country and curd is the more common popular term used for all kinds of cold yoghurt Boil full-fat milk in a clean English term of reference. The Indian name preparations that are served as a side dish. vessel, on medium flame. is usually Dahi in Northern and Western One of the lesser known elements of a When the milk comes to a boil, India, Doi in Eastern India and Moru, Mosaru traditional Indian meal, a raita preparation reduce the flame and let it rest or Thayir in Southern India. acts as a cooling agent, probiotic and for 15 minutes. digestive. It is an essential component of a Raita is the term used when dahi is mixed well-rounded Indian meal. Let the milk attain lukewarm with some vegetable or fruit and then some temperature before transferring spices and flavouring elements are added. it to an earthern bowl which Typically a raita is served wither with a has a lid. You can use earthern biryani or with stuffed flatbreads. RAITA VS. bowls or glass bowls. Curd Many Westerners, and those unfamiliar with More commonly, it is part of the daily does not set very well in a , often compare the Indian Raita meal and serves as a cooling agent and metallic container. with Tzatziki, the dip sauce that is integral to a digestive. A raita is always a part of a Mediterranean cuisine and Greek in origin. Add a spoon of starter curd traditional Thali in most parts of India and Although both Raita and Tzatziki are made and mix it well with the milk. defintely integral to the Kerala Sadhya. with yoghurt and look similar, they have vast Let the curd and milk sit at Pachadi and Kichadi are used mainly in differences. TIPS AND TRICKS room temperature for about 8 Kerala and parts of South India. Mosaru Raita is made with plain homemade yoghurt hours. You can cover the bowl is the Karanataka word for yoghurt, while and is thinner in consistency whereas Tzatziki Use good quality milk with a thick piece of cloth to Tambuli is a type of raita in Karnataka, is made using Greek yoghurt, with a thicker keep it warm. If you live in a derived from the word ‘Thampu’ meaning consistency. Raita is a more versatile dish and Milk needs to be lukewarm. If it is too hot then place with a cold climate you cold. Thayir is the vernacular term for curd/ can be customized according to people’s tastes the curd will curdle and if the milk is too cold can keep the bowl in the oven yoghurt in Kerala and . whereas Tzatziki is a recipes made using a then it won’t set. or a warm place like that. Moru is also a term used for a watery curd mixture of yoghurt, cucumber, , kosher After the waiting period, you side dish in South India whereas and salt, oil and lemon juice. Ensure you mix the starter well into the milk. will notice that the yoghurt/ the Northeastern states refer to yoghurt as These two share similar key curd/dahi is well set and Doi. The time it takes to set largely depends on ingredients, but they differ in many ways. Both the climatic conditions where you live. Keep ready to taste.You may also are used as dips or side dishes, but except checking on the curd till you are able to assess refrigerate it to get a thicker for the base ingredient of yoghurt, the end the approximate time required for setting. consistency. application of the recipe is quite different in both cases.

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PACHADI VS. KICHADI Now, the differences. Things to know Some would assert that kichadi is the preparation that has curd in it Whether you refer to it as Pachadi or and pachadi does not have curd. Kichadi, this dish is typically a part of the Kerala Sadhya. The two terms are Nowadays, the term pachadi is often used interchangeably, although also commonly used for the curd historically there are significant differences between the two. Over based preparations as well. time, these have become blurred.

However, let us focus on some of the aspects they have in common. First and foremost is the consistency. The consistency of a pachadi is always The one type of pachadi that is a siginificant variant is what is often referred to as Madhura thick, as it is served on a leaf Pachadi. Madhura means sweet, and as it suggests this recipe has or along with a host of other dishes and incorporated in it. This is also an essential element of the Kerala sadhya. I have added the you really don’t want it runny and all recipe for Pineapple Madhura Pachadi on Page 34, just to give you an idea. over the leaf. This type of pachadi does not have any curd in it. If at all, perhaps a spoon or two of curd The second is that both have a is added for an element of sourness. The curd is not cooked at all. Some people also add coconut paste in them, along with paste. Typically in this Madhura pachadi, the fruit is in a mashed form. Another green chillies. Thirdly, the tempering aspect of difference is that Madhura pachadi is usually only made with fruits--pineapple, ripe for both these dishes is identical--- mango or plantains. curry leaves, mustard seeds and dry In this type of pachadi the base fruit or vegetable is cooked with salt, and red red chillies. is used for the chillies and when it is cooked the ground coconut paste is added, and finally a tempering is tempering. added. Crushed mustard seeds are frequently Pachadi or Kichadi, it can be made with fruits and vegatables. The vegetables added to the coconut paste although commonly used for this kind of preparation are---Vellarikka(Mangalore Cucumber), there are versions of pachadi that Vendakkai(Okra/Bhindi), Pavakka(Bitter Gourd/Karela), Cucumber, (Beetroot/Chakundar) do not have crushed mustard seeds. and Kumbalanga(Pumpkin/Kaddu). The fruits used are usually Pineapple, Raw Mango, Some perople also add cumin seeds to Mampazham(Ripe Mango) and Nendra Pazham/Ethapazham(Plantain). the coconut paste. Regardless of whether you use the term Pachadi or Kichadi, this dish is one of the specialties of an Sadhya and no traditional meal is complete without it. For a Sadhya it is served on the top right of the (on the wider side), usually next to an or a thoran.

NOTE:

With a cuisine that is several thousands of years old and also incorporates a multitude The Andhra pachadi is an entirely different dish and more like a pickle, or a of regional influences, terminology and definitions are often open to interpretation. condiment that is really spicy. However, certain essential principles underly the basic aspects. Such is the case with the Pachadi and Kichadi versions of curd based recipes. The North Indian Khichdi is another dish altogether which is made by boiling with .

14 15 RAITA RECIPE BOOK www.theculinarygene.com Cucumber pachadi Kheera Raita Fusion Style

INGREDIENTS METHOD

For pachadi Prepare the cucumber

1 medium cucumber Peel the cucumbers and dice into cubes. Transfer to a bowl and set aside. 2 cups yoghurt Prepare yoghurt mix 2 green chillies, finely chopped Whisk the yoghurt in a large. Then add the salt, pepper, sugar, raw cumin powder and green chillies. Add the 1/4 tsp pepper diced cucumber and mix well. Set aside.

1/4 tsp raw cumin powder Tempering

1/2 tsp sugar Heat oil in a tadka pan. Put in the mustard seeds and 1/2 tsp salt let it crackle. Add curry leaves and one red chilly broken into two pieces. Pour the tempering over the yoghurt 1/4 cup salted peanuts mixture. Keep in the refrigerator and let it chill for a bit.

For tempering Garnish and Serve

1/2 tsp mustard seeds Just before you are ready to serve food, add the salted peanuts to the yoghurt mix. This ensures that 5-6 curry leaves the crunchiness remains. garnish with the chopped 1 dry red chilly broken coriander for that added flavour. into two

Oil for tempering

SERVES MINUTES DIFFICULTY 6 10 1 16 17 RAITA RECIPE BOOK www.theculinarygene.com

CUCUMBER RAITA The different variations across India

Made with chilled yoghurt and chopped In Gujarat, finely grated cucumber cucumbers, in North India this delicacy has the water squeezed out, and then includes the addition of green chillies, mixed with crushed mustard seeds cumin seeds, coriander leaves and or raw cumin powder and sugar. optionally onions. Sometimes fresh cream is added to the mix. In Bengal, the cucumber is cut into juliennes with the skin on and mixed In Andhra, this is known as Kheera with a yoghurt coriander base. It is Dosakaya and the simple recipe mainly a good accompaniment to Chicken, has a roasted mix of cumin seeds and Mutton or Veg Biryani. red chillies. The cucumber is chopped into small pieces and the garnish is In the Kerala pachadi method, chopped coriander. cucumber is the main ingredient, added to a yoghurt base along with few The Assamese recipe has grated spices. Cucumber can either be grated cucumber mixed with curd and then a or cut into cubes for this recipe. lightly roasted tempering of curry leaves and cumin seeds adds the flavour. Tamilians make a similar version to the pachadi, known as Vellarikka Thayir. A Bihari style version Roasted cumin powder is used instead has crushed mustard seeds, rock salt, of the crushed mustard seeds. red chilly powder and green chillies. Mustard oil is mixed in and there is no In Maharashtra, this is referred to as tempering. Koshimbir which is more like a yoghurt based , as it is thick and not The Pahadi raita style is one of the watery. It is mixed with tomatoes and few that uses turmeric in the mix. The onions, along with roasted peanuts. Kumaoni raita uses coriander, mustard seeds or cumin seeds and chillies, but In the Northeast version of this recipe, everything is ground together and we mix curd with cumin powder, made into a paste. This is then added coriander, black salt and pepper and to whisked curd and grated cucumber then add grated cucumber. finally mixed in. The coriander paste gives is a unique yellowish green colour. 18 19 RAITA RECIPE BOOK www.theculinarygene.com

INGREDIENTS METHOD BOONDI RAITA 1/2 cup boondi If you do not want the raita to be crunchy then these preliminary steps are required. Otherwise, just skip to the 1 cup curd Punjabi Style Boondi Raita yoghurt mix step. Also pre-soaking the boondi also means 1/4 tsp red chilli powder less of the yoghurt is soaked in by the boondi so the consistency of the raita will be more flowing. Soak boondi 1/2 tsp roasted cummin in warm water for 10 minutes. Drain the water. Lightly powder press to take out the water.

1/4 tsp Prepare yoghurt mix. Whisk the curd, add boondi, now add all dry masalas and coriander leaves and mix well. 1/2 tsp Garnish with coriander leaves, red chilli powder, black A pinch of black salt pepper and a few pieces of boondi. To taste, salt

Chopped coriander to garnish

Red chilli powder to garnish SERVES MINUTES DIFFICULTY Black pepper to garnish 6 7 1

INGREDIENTS METHOD

1 cup besan Make a batter by mixing the besan and water to get a () smooth flowing consistency. (Salt and baking soda may be added. This is optional.) The consistency is the most 1/4 tsp baking important aspect to get round balls of boondi. soda(optional) Heat oil in a wide deep kadai. Once the oil is hot, pour the Water for batter batter through a large perforated spoon so that drops of Oil to fry batter fall into the oil. Keep stirring so the balls don’t clump Boondi is a crispy fried made with gram flour. This raita an evergreen up. The oil should not be too hot as the boondi will then favourite among Indians, as it takes just a few minutes, when boondis are To taste, salt (optional) burn and if the heat of the oil is not enough the boondi will available at hand. Although, it is readily available in a packaged version, not rise. boondi is traditionally made at home and the crispy balls that are made of gram flour makes for a quick recipe. Cook for a minute or till they are golden. Take them out. Drain the oil and set aside to cool.

20 21 RAITA RECIPE BOOK www.theculinarygene.com vellarikka kichadi Mangalore Cucumber Raita Kerala Style

INGREDIENTS METHOD Prepare the cucumber For kichadi Clean and peel the outer skin of the cucumber. Remove the 250 gms vellarikka seeds and then dice the cucumber into small pieces. (mangalore cucumber) Cook the cucumber 2 cups yoghurt This particular variety of cucumber is quite tough so it 3 pcs green chillies needs steaming for it to soften. Prepare a steamer with 1 cup grated coconut water and then steam the diced cucumber for about 7-10 mins. Set aside to cool. Add salt to the cucumber. 1/2 tsp mustard seeds Prepare the Salt to taste Put the curd in a bowl and whisk till it is a smooth For tempering consistency. Set aside. 1/2 tsp mustard seeds Prepare the coconut paste. 5-6 curry leaves Take a grinder jar and put the grated coconut, green (Kadipatta) chillies, half a teaspoon of mustard seeds and a few spoons of yoghurt. Grind to a fine paste.

SERVES Mix the paste with yoghurt. Add the cooked cucumber. 4 Check salt and adjust to taste. The consistency should be thick and not too runny.

MINUTES Tempering 20 Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in DIFFICULTY 2 two. Saute for a few seconds and then transfer this onto the cucumber mix. Serve. This pairs really well with plain rice, sambhar and a thoran.

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VELLARIKKA cucumber’s country cousin

This particular variety of the cucumber family is found in South India and commonly referred to as Mangalore Cucumber. It is also sometimes known as Malabar Cucumber or Madras Cucumber. This Field Marrow is a popular choice for the pachadi/kichadi recipe that is an integral part of the Kerala Sadhya.

This cucumber can easily be grown in your home garden and takes only a few weeks to mature. Rich in vitamins it is a great addition to your kicthen garden.

Because it is hard, this particular cucumber needs to be boiled or steamed before using it in a curd This dish is an essential element of the Kani puja that celebrates the Kerala New recipe. De-seed and peel the Year, known as Vishu. The vegetable represents earth and water. To make this kichadi cucumber and then chop it into preparation you can cook the Vellarikka in a cooker or pan, or as mentioned in my recipe pieces before . Some people you can also use a steamer. I prefer a steamer because it retains the nutrients. do cut these into thin juliennes and Vellarikka is used for several other preparartions like , Pulingari and Aviyal. To make the pachadi without cooking understand the various aspects of pachadi and kichadi in Kerala curd based preparations, the vellarikka. refer to the article on Page 10. Typically, this preparation is made I use the steaming method to cook the Vellarikka for a few reasons. Firstly, steaming from cooked cucumbers, ground retains the nutrients and also ensures there is less water in the vegetable, boiling means paste of coconut, ginger and green the cucumber will retain more water. Secondly, there is a slight crunchiness when it is chillies with yoghurt. The important steamed and that adds to the texture. While making the coconut paste, I use the water step here is the tempering with from the homemade yoghurt to enhance the taste. curry leaves, red chilli and mustard seeds in coconut oil.

24 25 RAITA RECIPE BOOK www.theculinarygene.com INGREDIENTS METHOD BEETROOT RAITA For the raita Prepare the bettroot 1 cup grated beetroot Clean and peel the outer skin of the beetroot. Grate the beetroot. Kerala recipe variation 2 cups yoghurt Prepare the yogurt 1 pc green chilly, finely chopped Put the curd in a bowl and whisk till it is a smooth consistency. Set aside. 1/2 tsp roasted cumin powder Prepare the pachadi

Salt to taste Mix the cumin powder, green chillies and salt with the yoghurt. Add the grated beetroot and mix again. Chopped coriander to garnish Tempering

For tempering Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it 1/2 tsp mustard seeds crackle. Now add curry leaves and the red chillies broken 1/2 tsp cumin seeds in two. Saute for a few seconds and then transfer this onto the yoghurt mix. Serve. 5-6 curry leaves (Kadipatta)

3 Dry red chillies

Oil for tempering

It is a simple and healthy dish. The beetroot pachadi is one of the most popular dishes made for any grand occasion or feast in Kerala. The traditional version is made with cooked beetroot cubes combined with mustard seeds and coconut paste added to yoghurt base and a light tempering with mustard seeds, dry red chillies and curry leaves in coconut oil. SERVES MINUTES DIFFICULTY 6 10 1

26 27 RAITA RECIPE BOOK www.theculinarygene.com

BEETROOT the nutrient powerhouse

In the traditional pachadi or kichadi made for a Kerala Sadhya the beetroot is cooked in hot water for 10 minutes until it turns soft. The coconut masala paste with grated coconut, mustard seeds, cumin and green chillies, is added to the beetroot and cooked again. Thereafter, the whisked yoghrut is added and a mild tempering given.

For a lighter summery version that is relatively easy to make you can skip the coconut paste. Since the grated beetroot is uncooked in this version, the nutrition benefits are fully locked in, even while the cooling effect of this pachadi reduce the effects of the intense summer heat.

Beetroot has tremendous health benefits. Its anti-cancer and weight loss properties have given it much fame and popularity but it is also a great source of potassium, folate and several other trace minerals. Great for the liver, helps reduce blood pressure and increases stamina.

28 29 RAITA RECIPE BOOK www.theculinarygene.com aloo RAITA anar RAITA Punjabi recipe with potatoes Summer recipe with seeds INGREDIENTS

1 medium

1 cup yoghurt

1 red onion, finely chopped

1 green chilli, finely chopped

1/2 tsp roasted cumin powder METHOD 1/4 tsp red chilli powder Prepare the aloo 1/4 tsp black salt Boil the potatoes in a pot filled with water. Let it cool.Peel the To taste salt potatoes and chop into cubes. Set aside. INGREDIENTS 1/4 cup chopped Prepare the yoghurt mix coriander leaves, to 1 cup anar DIFFICULTY MINUTES SERVES Whisk the yoghurt till you get a smooth consistency. Now garnish (pomegranate seeds) 1 5 6 add the chopped onions, green chillies, roasted cumin powder, red chilli powder, black salt, black pepper and salt. 1 cup yoghurt METHOD Mix well. 1 pc green chilly, Prepare the yoghurt mix Finally, add the cooked potatoes. Garnish with chopped chopped coriander leaves. Serve chilled. Whisk the yoghurt till you get a smooth consistency. Now 1/4 tsp black pepper add the black pepper, red chilli powder, green chillies, 1/4 tsp red chilli powder chaat masala and black salt and mix it well. Optional to add a little sugar. Pinch of chaat masala Finally, add the pomegranate seeds. Garnish with SERVES MINUTES DIFFICULTY Pinch of black salt chopped coriander leaves. 6 10 2 1/2 tsp sugar (optional) Serve chilled.

1/4 cup coriander leaves, finely chopped 30 31 RAITA RECIPE BOOK www.theculinarygene.com Vendakkai kichadi Kerala style bhindi raita

INGREDIENTS METHOD

For the kichadi Prepare the Vendakkai

200 gms bhindi/ Wash and dry the vendakkai by placing it on a paper towel. vendakkai (okra) Cut off the head and the tip and cut the bhindi into thin round slices. Set aside. 2 cups yoghurt Fry the Vendakkai 1 cup grated coconut Heat oil in a kadai. Fry the bhindi/vendakkai/okra while 1 pc green chilly, finely keeping the kadai on a low flame. Wait till it turns crisp and chopped make sure it does not burn. Drain the oil and place on a 1/2 tsp mustard seeds plate. Set aside.

Salt to taste Prepare the coconut paste

For tempering Take a grinder and put the coconut, mustard seeds and green chillies. With a couple of spoons of yoghurt grind to a 1/2 tsp mustard seeds paste.

5-6 curry leaves Prepare the yoghurt mix (Kadipatta) Whisk the yoghurt till it is smooth in consistency. Add the 3 Dry red chillies salt and whisk again. Now, add the coconut paste and mix well. Finally, mix in the fried vendakkai. Oil for tempering Tempering

NOTE: Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it This recipe does not crackle. Now add curry leaves and the red chillies broken store well so it should in two. Saute for a few seconds and then transfer this onto be consumed within the yoghurt mix. Serve. a couple of hours of preparation. Add the okra right before you are ready to serve.

SERVES MINUTES DIFFICULTY 6 30 2 32 33 RAITA RECIPE BOOK www.theculinarygene.com pavakka kichadi Kerala style karela raita INGREDIENTS METHOD

For the kichadi Prepare the Pavakka

200 gms pavakka, Wash and dry the pavakka by placing it on a paper towel. karela (bitter gourd) Cut off the head and the tip and cut the bittergourd into 4 pieces length wise. Now remove the seeds and then slice 2 cups yoghurt into slim discs. Smear with salt. Set aside.

1 cup grated coconut Fry the Pavakka

1 pc green chilly, finely Heat oil in a kadai. Fry the pavakka while keeping the kadai chopped on a low flame. Wait till it turns crisp and make sure it does 1/2 tsp mustard seeds not burn. Drain the oil and place on a plate. Set aside.

Salt to taste Prepare the coconut paste

For tempering Take a grinder and put the coconut, mustard seeds and green chillies. With a couple of spoons of yoghurt grind to a 1/2 tsp mustard seeds paste.

5-6 curry leaves Prepare the yoghurt mix (Kadipatta) Whisk the yoghurt till it is smooth in consistency. Add the 3 Dry red chillies salt and whisk again. Now, add the coconut paste and mix well. Finally, mix in the fried pavakka. Oil for tempering Tempering

Add a few spoons of coconut oil to a tadka pan. Once it NOTE: is hot, add half a teaspoon of mustard seeds and let it This recipe does not crackle. Now add curry leaves and the red chillies broken store well so it should in two. Saute for a few seconds and then transfer this onto be consumed within the yoghurt mix. Serve. a couple of hours of preparation. Add the bitter gourd right before you are ready to serve.

SERVES MINUTES DIFFICULTY 6 30 2 34 35 RAITA RECIPE BOOK www.theculinarygene.com fried vegetables the spicy raita

The okra raita and the bitter gourd variation are popular in South India as a spicy accompaniment to the main course.

This type of raita is a great way to incorporate more greens in your diet and works really well if yo want more spicy options for raita and most of the curd based preparations tend to be sweet.

One of the things to remember is that because you are adding deep fried vegetables into the yoghurt mix, this type of raita does not keep for too long.

Firstly, the crispy fried okra or bitter gourd will get soggy in a couple of hours, so you really need to add it just before serving the dish.

Secondly, this kichadi preparation has both coconut and fried vegetables so it will not keep in the refrigerator for more than 4-5 hours. It needs to be enjoyed the same day.

The Pavakka or bitter gourd variety found in South India is much bigger than its North Indian cousin and also the vegetable is lighter in colour. The Southern variety is less bitter and the outer skin is not so hard. If you are using the North Indian varitey then you need to shave off some of that outer skin to reduce the bitterness. 36 37 RAITA RECIPE BOOK www.theculinarygene.com inji thayir INGREDIENTS METHOD 2 inch ginger, peeled Prepare the yoghurt mix and grated Kerala style ginger yoghurt recipe Whisk the yoghurt till it is smooth in consistency. Add 1 cup yoghurt the salt and whisk again. Now, add the green chillies and grated ginger. Mix well. 2 pcs green chilly, finely chopped Garnish with curry leaves.

5-6 curry leaves Serve. (Kadipatta)

SERVES MINUTES DIFFICULTY 6 5 1

38 39 RAITA RECIPE BOOK www.theculinarygene.com BATHUA RAITA LAUKI RAITA Haryanvi style recipe with bathua leaves Bihari style recipe with bottle gourd

INGREDIENTS INGREDIENTS METHOD 1 cup grated lauki Prepare the lauki 1 cup chopped bathua (bottle gourd) leaves (Chenopodium) Cook the grated lauki in a pan with some water and salt. 1 pc green chilly, When it gets soft, turn off the flame and let it cool. Once it 1 cup yoghurt chopped has cooled, strain off the excess water, squeeze to remove all To taste black salt water. 1/2 tsp crushed mustard To taste salt seeds Prepare the yoghurt mix

1/2 tsp roasted cumin 1/2 tsp red chilli powder Whisk the yoghurt till you get a smooth consistency. Now powder add the crushed mustard seeds, red chilli powder, green To taste, salt chillies, crushed ginger, salt and black salt. Mix it well. Add 1/2 tsp red chilli powder 2 tbsp crushed ginger the mustard oil and mix it again.

Pinch of black salt Finally, add the cooked lauki and stir it all in.

SERVES METHOD 1 tsp mustard oil 6 Prepare the bathua

Thoroughly clean the bathua leaves by washing it in water MINUTES multiple times. Blanch the bathua in boiling water for a few 15 minutes. Strain and make it into a paste. Set aside to cool. Once they are cool squeeze out the water. SERVES 6 DIFFICULTY Prepare the yoghurt mix 2 Whisk the yoghurt till you get a smooth consistency. Now add the roasted cumin powder, salt, black salt and red chilli powder. Mix it well. MINUTES 15 Finally, add the cooked bathua leaves. Stir it well into the yoghurt mixture.

DIFFICULTY 2

40 41 RAITA RECIPE BOOK www.theculinarygene.com north indian favourites the spicy raita

Although cucumber and onion are the most popular ones in North India, there are certain variations which are more suited to the dry heat of the northern parts of India.

Bathua is one such example. I got familiar with this raita during time spent in . It is known as Chenopodium Album or Lamb’s quarter. Also sometimes referred to as pigweed or goosefoot. Bathua is widely grown in North India, and is perfect for the cold winter months. It is a great source of nutrients and easily available. Much like it’s cousin spinach, bathua is best consumed after being blanched or lightly steamed or perhaps even boiled. Raw leaves are not recommended in large quantities.

Lauki is a very popular option for raita in North India and also in Bihar. The cooling effect of this vegetable compared with its relative ease of growing make it a hot favourite. The sweetness and high water content lend themselves beautifully to quick yoghurt based preparartion to accompnay the main course.

The main thing to remember about using lauki is to queeze out the excess water. Ideally, you need to sweat out the lauki by adding salt and then after cooking the excess water can be squeezed out.

42 43 RAITA RECIPE BOOK www.theculinarygene.com pineapple kichadi Kerala style pineapple raita

INGREDIENTS METHOD

For the kichadi Cook the pineapple

200 gms chopped Put the chopped pineapple pieces in a cooker, pot or pineapple steamer. Then add water and cook for about 10 minutes. Make sure you don’t overcook the pineapple. Let the water 1/4 tsp turmeric powder completely evaporate. Add jaggery to the still hot pineapple 1/2 cup water pieces and mix well. Set aside.

2 tsp jaggery powder Note: Add the jaggery only if the pineapple isn’t very sweet. Sweetness is essential for the recipe. 1/4 cup grated coconut Prepare the coconut paste 1 green chilly, finely chopped Take a grinder and put the coconut, mustard seeds, cumin seeds, turmeric powder and green chillies. With a couple of 1/2 tsp mustard seeds spoons of yoghurt grind to a paste.

1/4 tsp cumin seeds Prepare the yoghurt mix

1 cup yoghurt Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the coconut paste and mix Salt to taste well. Finally, mix in the cooked pineapple. For tempering Tempering 1/2 tsp mustard seeds Add a few spoons of coconut oil to a tadka pan. Once it 5-6 curry leaves is hot, add half a teaspoon of mustard seeds and let it (Kadipatta) crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto 1 Dry red chilli the yoghurt mix. Serve. Coconut Oil for tempering

SERVES MINUTES DIFFICULTY 6 15 2 44 45 RAITA RECIPE BOOK www.theculinarygene.com pineapple madhura pachadi the pineapple variation Pineapple is perhaps the most popular pachadi preparation. The sweetness and tangy flavour make it ideal for the Sadhya. The Kichadi preparation has a yoghurt base whereas the madhura pachadi is without any curd.

INGREDIENTS METHOD Cook the pineapple 200 gms chopped pineapple Put the chopped pineapple pieces in a cooker, pot or steamer. Add turmeric powder and chilli powder. Then 1/4 tsp turmeric powder add water and cook for about 10 minutes. Let the water 1/2 cup water completely evaporate. Mash the pineapple into a paste.

2 tsp jaggery powder Prepare the coconut paste

1/4 cup grated coconut Take a grinder and put the coconut, mustard seeds, cumin seeds and green chillies. With a couple of spoons of 1 green chilly, finely yoghurt grind to a paste. chopped Prepare the pachadi 1/2 tsp mustard seeds Add the coconut paste to the cooked pineapple and add 1/4 tsp cumin seeds jaggery to the mix. Mix in some black grapes. Add salt. Salt to taste Tempering 1/4 cup Black grapes Add a few spoons of coconut oil to a tadka pan. Once it 1/2 tsp mustard seeds is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in 5-6 curry leaves two. Saute for a few seconds and then transfer this onto (Kadipatta) the mix. Serve.

1 Dry red chilli

Coconut Oil for tempering

46 47 RAITA RECIPE BOOK www.theculinarygene.com

INGREDIENTS METHOD MAKHANA RAITA 2/3 cup Phool Makhana Prepare the makhanas (Fox nuts) Dry roast the makhana till they become crunchy and crispy. North Indian recipe with fox nuts 1 cup yoghurt Let them cool and then crush a few of them coarsely. You can also roast them in a spoonful of ghee for added taste. 1/4 tsp red chilli powder Prepare the yoghurt mix 1/2 tsp roasted cumin powder Whisk the yoghurt till you get a smooth consistency. Now add the roasted cumin powder, red chilli powder, salt and To taste, salt black salt. Mix it well. To taste, black salt Finally, add the makhana. Within 10 minutes the makhanas 1/4 cup mint leaves, will have soaked in a lot of water from the yoghurt so the finely chopped. consistency of the yoghurt should cater for this.

Garnish with mint leaves.

SERVES MINUTES DIFFICULTY 6 5 1

48 49 RAITA RECIPE BOOK www.theculinarygene.com the fox nut story makhana magic

Fox nuts or lotus seeds are some of the names for this wonder food. Makhanas are nutrient dense and have several health benefits. These nuts are usually consumed by roasted them and then adding salt and other favouring. This is the common popcorn alternative in India.

Used in Chinese medicine and Ayurveda for thosands of years, these typically grow in stagnant water. Makhanas are the fasting favourite and a common food item for the Navratri fast.

Makhanas have become all the rage as a weight loss option and although they are usually consumed in the roasted form there are many recipes that incorporated them in other ways. There is a Makhana curry and Oriental cuisines often use them crushed in desserts.

For summer, one of the best ways to enjoy makhana is in a raita form. These lotus seeds are widley harvested in the state of Bihar and now packaged varieties are easily available in every corner of India.

50 51 RAITA RECIPE BOOK www.theculinarygene.com tomato onion raita Maharashtrian style raita

INGREDIENTS METHOD

For raita mix Prepare the mix

2 cups yoghurt Chop the tomatoes into small pieces. Chop the onions into small pieces. Either finely slice the green chillies or slit 2-3 tomatoes them in halves. Peel 1/2 inch of ginger and grate it. Chop 1 medium onion the coriander leaves. Set it all aside.

2 pcs green chillies Prepare the yoghurt base

1/4 tsp grated ginger Whisk the yoghurt in a bowl till you get a smooth consistency. Add the green chillies, grated ginger, raw 1/4 tsp raw cumin cumin powder, black pepper and sugar. Mix well. Now add powder the salt and mix it again. Finally, mix in the onions and tomatoes. 1/2 tsp black pepper Tempering 1/2 tsp sugar Add a few spoons of coconut oil to a tadka pan. Once it 1 tsp salt is hot, add half a teaspoon of mustard seeds and let it For tempering crackle. Now add curry leaves and the red chilli broken in two. Saute for a few seconds and then transfer this onto 1 tsp mustard seeds the mix. Garnish with chopped coriander. Serve. 1 dry red chilli

5-6 curry leaves (kadipatta)

Oil for tempering

1/4 cup chopped coriander

MINUTES DIFFICULTY SERVES 7 1 6

52 53 RAITA RECIPE BOOK www.theculinarygene.com raw mango kichadi Kerala style raw mango tangy raita

INGREDIENTS METHOD

For kichadi Prepare the mango

2 medium raw mangoes Wash, peel and cut the mango into small pieces.You can also grate the mango. Set aside. 3 pcs green chillies Prepare the coconut paste 1/2 tsp mustard seeds Take a grinder and put the coconut, mustard seeds and 2 cups yoghurt green chillies. With a couple of spoons of yoghurt grind to a 1/2 cup grated coconut paste.

1 tsp salt Prepare the yoghurt mix

For tempering Whisk the yoghurt till it is smooth in consistency. Add the salt and whisk again. Now, add the coconut paste and mix 1 tsp mustard seeds well. Finally, mix in raw mango.

1 dry red chilli Tempering

5-6 curry leaves Add a few spoons of coconut oil to a tadka pan. Once it (kadipatta) is hot, add half a teaspoon of mustard seeds and let it crackle. Now add curry leaves and the red chilli broken in Oil for tempering two. Saute for a few seconds and then transfer this onto the yoghurt mix. Serve.

SERVES MINUTES DIFFICULTY 6 10 1

54 55 RAITA RECIPE BOOK www.theculinarygene.com

fruity yoghurt the sweet and tangy raita

Fruits and yoghurt have had a long standing relationship. They work well togther and the sweetness combined with the creamy texture of the yoghurt make for a refreshing recipe.

In the raita dimension, the favoured fruit in north India is mostly pomegranate. In South India, particularly in fruits are used to make the pachadi/ kichadi dishes. Black grapes are added to this pachadi.

The most famous one is of course the pineapple, which is made into a sweet and a spicy variaition, depending on which you prefer. Next is of course, the Maharani of all fruits in India, the mango. Ripe mangoes are popular for a kichadi recipe but equally popular is the tangy taste of a raw mango prepraration. The same can be said for Papaya. The ripe papaya is more frequently used for pachadi. But the raw papaya has its fan following as well.

The banana is another favourite for the pachadi preparation. The tradtional Nendra pazham (plantain) prepraration is the one that would be used for a traditional Sadhya. But you can use regular for this recipe as well.

56 57 RAITA RECIPE BOOK www.theculinarygene.com

ONION TAMBULI Karnataka style onion raita

INGREDIENTS METHOD

1 onion, chopped Prepare onion paste

1/2 tsp cumin seeds Heat oil in a pan. Add the cumin seeds and let it crackle. Now add the green chillies and then the onions. Once the 2 green chillies, slit onions are sauteed, add the grated coconut for a minute. 1/2 cup water Let it cool and then grind to a paste.

1/4 cup grated coconut Prepare the yoghurt mix

1 cup butterrmilk Whisk the yoghurt at a high speed till the separates. Remove the butter and strain. The liquid will be Salt to taste used to make the tambuli.

For tempering Add the onion paste to the buttermilk and stir well. Add salt to taste. 1/2 tsp mustard seeds Tempering 5-6 curry leaves (Kadipatta) Add a few spoons of coconut oil to a tadka pan. Once it is hot, add half a teaspoon of mustard seeds and let it 1 Dry red chilli crackle. Now add curry leaves and the red chilli broken in Oil for tempering two. Saute for a few seconds and then transfer this onto the tambuli mix. Serve.

SERVES MINUTES DIFFICULTY 6 15 2 58 59 RAITA RECIPE BOOK www.theculinarygene.com tambuli tales Karnataka’s yoghurt based recipe

The Tambuli is a unique curd based preparation native to Karnataka. Also known as Thambuli. it is derived from the word Thampu which means ‘cold’. ‘Huli’ typically referes to a gravy preparation. So, this is a cold gravy--a raita.

In Tambuli recipes, a vegetable or a herb is cooked, then sautéed with cumin seeds and chillies and then ground to a paste with coconut. Finally, this is mixed with buttermilk. A mild tempering of curry leaves, mustard seeds and dry red chillies is a must.

The Karnataka Tambuli is very similar to the Kerala Pachadi, with some interesting differences. The first major difference is that the herbs or vegetable is sautéed with cumin seeds. The sautéed vegetable or herd is then ground to a paste with coconut. Secondly, for the coconut paste, cumin seeds are used for Tambuli whereas Pachadi/Kichadi preparation use mustard seeds. Thirdly, buttermilk is preferred instead of curd.

You can use a whole host of vegetables to make the Tambuli but the most popular ones are Tomato, Curry Leaves, Bhindi(Okra), Menthe( seeds), Brahmi (Ondelega leaves), Shunti (Ginger) and Dodapattre(Ajwain leaves).

60 61 RAITA RECIPE BOOK www.theculinarygene.com

PUDINA RAITA raita

INGREDIENTS METHOD

3/4 cup pudina Grinding mix (mint leaves) Chop the mint leaves and coriander leaves. Using a 1/4 cup chopped grinder make a paste. Add a few spoons of yoghurt coriander leaves to get a thick creamy paste. Grind to a paste.

1/2 tsp roasted cumin Prepare the yoghurt mix powder Whisk the yoghurt till it is smooth in consistency. Mix 1 cup yoghurt in the red chilli powder, black salt, sugar, salt and roasted cumin powder. 1/2 tsp red chilli powder Mix in the mint paste. Stir well. Serve chilled. 1/4 tsp black salt

To taste salt

1/2 tsp sugar SERVES MINUTES DIFFICULTY 6 15 2

62 63 RAITA RECIPE BOOK www.theculinarygene.com

The raita is a yoghurt based dish that is a perfect side dish for the hot tropical climate of the sub-continnent, as well as the spicy food of our cuisine. The Kerala pachadi offers the maximum CUISINES number of variations in the yoghurt based dishes and is an integral part of the local cuisine. While there are a INDIAN | INTERNATIONAL multitude of variations of these curd based preparations, I have selected DRINK those which I have enjoyed making.

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