Easy Cooking for Busy Folks

All about cooking food the fast, easy way w/o loosing taste & nutrition.

Corn Raita

Posted by Dipti Shah on March 20, 2009

A raita is a simple preparation made by adding fruits, vegetables or any other thing to beaten yogurt. Most Indian families enjoy curds either plain or in the form of delicious raitas as an accompaniment with lunch or dinner.

Raitas are unique because they are cool and flavourful at the same time. Indians cherish a large variety of raitas.

We at our house always have raita with any Biryani. I personally eat more raita than biryani.

Today I’ll talk of Corn raita. This has been a hit with kids too.

Ingredients

  • 1 can sweet corn
  • 2 cups Dannon yogurt ( I don’t like Pavel’s or home-made for raitas)
  • 1 tblsp sugar
  • Salt to taste
  • 2 cloves garlic (roughly crushed)
  • 2 green chillies slit lengthwise.
  • 3-4 curry leaves
  • tsp oil
  • ¼ tsp mustard seeds
  • Pinch of hing/asafetida
  • Lots of fresh coriander leaves or a palmful of dried parlsey

Method

  • Take yogurt in the serving bowl.
  • Add sugar, salt & black pepper powder & whisk it properly with a spoon.
  • In a very small kadai or vagharu heat oil.
  • Add mustard seeds. When the seeds splutter remove from gas & add hing, green chillies, curry leaves & garlic. Put back on stove for few seconds,
  • Transfer this tempering in the yogurt bowl.
  • Add drained & washed corn, coriander leaves/parlsey & mix well.
  • Garnish with freshly ground cumin powder & serve CHILLED.

TIPS/NOTES:

My kids don’t like garlic , so right before serving I hunt & remove the garlic pod. That’s why I don’t finely chop the garlic.

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3 Responses to “Corn Raita”

  1. Cathy said

    It makes me feel hungry. Even though I don’t know what are ‘curds’ and ‘raitas’.

    • Dipti Shah said

      Hi Cathy,

      curd is Indian yogurt. Raita would be an accompaniment to any Indian spicy rice. We should take you to Indian restaurants.

  2. Cathy said

    if you can put some pictures here, then that will be great.

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