This is beautiful, isn’t it? 🙂
Coming to today’s recipe, if you really glance through it, you may think, is it a recipe? I had this raita the first time at my cousin’s house when her sis-in-law made it as a side for her fried rice. I mean, when we think of a raita, it needs to have at least an onion cut up in it, but this one had literally nothing, just plain yogurt with a lovely tinge of orangish red (if that’s a color!). The raita was soon getting over when the men were feeding themselves so I rushed to inform that we should be doing an extra batch. That is when I saw her putting it together again and I was surprised. So easy, so simple, yet so delicious! I love recipes like that – which has hardly any work but tastes out of the world! 🙂 I had kept a mental note to make it when I get a chance to, but I had no name to this raita, nor did she know the name. That is when I chanced upon Jyothi’s post and it clicked me – the ingredients were so similar… This raita originates from Hyderabad, as per Jyothi and when you have nothing that pairs good enough for a raita, then this is a real simple one with ingredients just there in your pantry! Apart from biriyani or pulao, I am sure this raita would go really well with parathas too…
Looks like I had no other posts on this day in the previous years! 🙂
- 1 cup thick yogurt
- 1 tsp ginger garlic paste
- ½ tsp cumin
- ½ tsp red chilli powder
- Salt to taste
- Combine all the ingredients in a bowl and whisk well.
- Leave in the fridge for 30 minutes for the flavors to intermingle.
- Serve cold with biriyani or stuffed parathas.