Thursday, August 16, 2012

Curry leaves Raita (kariveppilai thayir pachadi)

Curry Leaves                     1 handful
Peppercorns                       6
Scraped Coconut               1/2 cup
Asafoetida                          a pinch
Ginger                                a small piece (this is optional.when the weather is cold and damp.)
Curd                                   3 cups
Ingredients for Seasoning:
Mustard and urad dal.

Wash the curry leaves and drain water. Grind together curry leaves, peppercorns, salt, coconut, asafoetida and ginger using very little water.
Beat curd so that the consistency is smooth. Mix the curd and the ground mixture.
Season with mustard and urad dal.

For best results, use curd that is not sour.

Recipe Courtesy: Mrs Santha (via dailysamayal

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