DAHI RAITA DOI MOSARU THAYIR MORU PACHADI KICHADI 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 CUCUMBER 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 BOONDI 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 TOMATO ONION _________________ 53 RAW MANGO PACHADI __________ 54 ONION TAMBULI ________________ 59 PUDINA RAITA __________________ 63 4 5 RAITA RECIPE BOOK www.theculinarygene.com Yoghurt, one of India’s favourite food items, is made by bacterial fermentation of milk. This fermented milk product is traditionally called curd in India. Let us know more YOGHURT BASED RECIPES about the goodness of yoghurt in its various delicious forms. Indian Vegetarian Cuisine 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 cuisines 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 Kadhi, Raita, Pachadi, Dahi Vada, Lassi, Thayir sadam, Chaas, Mishti Doi, and Dahi Puri. Yoghurt is a dairy product made by fermenting the milk, using lactobacillus, 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 vegetables Take fresh yoghurt/curd in a bowl. Using like onions, carrots, cucumbers or a whisk, beat it well till the consistency is fruits. The name traces its origin in thick and flowing, but not runny. Hindi 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, salt and pepper. The most common spice used is either roasted cumin powder or crushed mustard seeds. Black salt is a common addition in North India, while green chillies, ginger and curry leaves are common in South India. A coconut paste is common in Kerala, while mustard oil is an add on in Bihar. In many recipes, there is a slight tempering to complete the process. In others, a basic garnish of coriander 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 roasting whole spices in oil or ghee 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 condiment 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 vegetable. In many parts of India, raita typically serves as a side dish to Biryani, pulao and is equally favoured as an accompaniment with almost all parathas. 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 seasoning. 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 Sadhya. 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 chaat 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. TZATZIKI 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 Indian cuisine, 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 Tamil Nadu.