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Aallu Stem Raita


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This raita uses the stem left over from the aallu wadi. The subtle flavour of the stem is left intact in a neutral flavoured curd-base.

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Makes 4 servings
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2 cups aallu leaf purple stalks , chopped
1 tsp lemon juice
2 cups whisked curds (dahi)
salt to taste
pinch of sugar

For The Tempering
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
5 curry leaves (kadi patta)

For The Garnish
1 tbsp chopped coriander (dhania)

  1. Sprinkle 1 tbsp water and lemon juice on the stems and microwave on high for 5 minutes or till they turn soft and are cooked.
  2. Cool and add to the curds along with the salt and sugar and mix well. Keep aside.
  3. For the tempering, heat the oil in a small pan and add the mustard seeds and cumin seeds.
  4. When the seeds crackle, add the asafoetida, red chilli and curry leaves and sauté for 30 seconds.
  5. Add this to the raita and mix well.
  6. Serve immediately or chilled.
RECIPE SOURCE : Cooking & More..
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