-1/2 kg curd
-1 cup lauki, grated
-2 tablespoon mint leaves, finely chopped
-1/2 teaspoon pepper powder
-1/2 cup of water
-Salt to taste
- In a pan, cook lauki with water for approximately 4 to 5 minutes or until it is fully cooked.
- Strain the excess water and let it cool.
- Place the curd in a blender and blend it for a few seconds until it reaches a smooth consistency.
- Add the lauki, pepper powder and salt into the curd, and mix well.
- Garnish with chopped mint leaves. Serve chilled.
You can also temper the raita by heating a small amount of oil in a pan, adding some cumin seeds, and then pouring the tempering over the raita for added flavor.
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