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Monday, January 12, 2009

Thondekayi Raitha

Ingredients:
25 - 30 Tindora / Thondekayi
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:
Mash the tindoras using any hard material or stone as shown in the picture below.

Add mashed tindora, water and salt to a pressure cooker container and cook.(2 whistles)

Once the pressure goes off and they are cooled to room temperature, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed tindora. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.) Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.

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