While exploring raita recipes, we came across the Himalayan-style raita that is easy to make and adds a unique flavour to your palate. Nutritionist shares the recipe of raita Raita needs no introduction. One of the most popular dishes in Indian cuisine, raita holds a constant place in our […]
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While exploring raita recipes, we came across the Himalayan-style raita that is easy to make and adds a unique flavour to your palate.
Nutritionist shares the recipe of raita
Raita needs no introduction. One of the most popular dishes in Indian cuisine, raita holds a constant place in our everyday meal, especially during the summers. You can pair it with rice, roti and biryani as well. It is light, healthy and helps soothe your stomach anytime of the day. Besides it cleanses your palate too. That's not all. Raita is also regarded good for health, thanks to the dahi in it. According to health experts, it is loaded with protein, vitamins, minerals and probiotics that help boost metabolism, promote immunity and nourish you from within. What fascinates us the most is the versatility a bowl of raita offers. Trust us, a raita recipe follows no strict rules. You can add vegetables, greens, fruits and herbs of your choice.
While exploring the raita recipes, we came across the Himalayan-style raita that is easy to make and adds a unique flavour to your palate. This recipe finds its roots in the kitchens of Uttarakhand and has a very earthy note to it. This recipe has been shared by celebrity nutritionist Rujuta Diwekar. She took to Instagram to share, "Food and people are the two integral parts of any travel. This raita is from one of the grandmas of the Rupin- Supin region in Uttarakhand. I first ate this on a trek on a hot summer afternoon. The local kakdi and the Pahari herb jakhiya, meet the curd, to turn into a crunchy, simple but exotic accompaniment to a roti-sabzi or dal khichdi or pulao."
How To Make Himalayan-Style Raita:
Take some dahi and beat it a bit to turn it into semi solid.
Take a little mustard oil and add it to the beaten curd.
Then chop the cucumber into tiny pieces or grate it and add it to the mixture. Pound the jakhiya into a paste.
Heat a kadhai with some oil (mustard if you want the authentic taste), add the jakhiya paste, some pieces of green chilli and salt. Keep the flame low so that the tadka doesn't burn.
Add the tadka to the beaten curd mixture.
And your Kumaoni raita is ready is ready to be relished.
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About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
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