Saturday, June 14, 2008

Carrot Raita

This is a typical konkani preparation.The only difference in method is people in Karnataka add sprouts to it and call it a Kosumbari whereas Konkanis in Kerala especially Trivandrum areas add curd and use this raita as a side dish in lunch.This dish beats the summer heat.

Ingredients:
Carrots-2 medium
Green chilly-1 chopped
Coconut scraped- 1/2 tsp
Curryleaves- few
Salt -as per taste
Curd/Thick buttermilk-1/2 cup

Seasoning:
Red chilly- 1medium chopped
Methi seeds-1/4 tsp
Mustard - 1/2 tsp

Preparation:
Scrap and chop the carrots into 1/2 inch long thin pieces.(This chopping into correct size is important. It improves the appearance and thereby the appetite).In a bowl add chopped carrots,coconut scraped,salt, chopped greenchilly and curryleaves.Mix well.Keep aside.






Heat oil in a kadai, add mustard.As it splutters, add red chilly pieces and methi seeds. Stirfry and add the carrot mixture.Saute till the raw smell of carrot goes.Turn off the gas and let the mixture cool. Once cooled add the curd/thick buttermilk, adjust the salt and serve chilled.

This is my entry to JFI-Frozen Yoghurt hosted by Siri's corner





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