Ingredients
1 cup fresh curd
1 cup packed methi/fenugreek leaves
2 crushed or finely chopped green chillies
1 tsp jeera/cumin seeds
2 tsp oil
Salt to taste
Pinch of sugar
For the tadka:
2 tsp oil
1/2 tsp jeera/cumin seeds
1/4 tsp red chilli powder
6 garlic cloves peeled and chopped finely
Procedure
Wash methi leaves and chop finely
Heat oil in a pan, add cumin seeds and fry until aromatic
Add crushed green chilli and chopped methi leaves, saute well for another 2 mins on a high flame till the leaves are cooked
Do not cover the pan
Turn off the flame and keep aside for 5- 10 mins until it is cooled completely
Take curd in a bowl, whisk well, add salt to taste and sugar. Mix well
Add the cooled methi leaves and mix
For tadka, heat oil in a small pan, add chopped garlic and fry until brown
Add jeera and turn off the flame
Immediately put the red chilli powder and turn off the flame. Pour tadka over the raitha and serve with pulav or any flavoured rice.
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