Tuesday, July 6, 2010

Cauliflower Raita

I wanted to prepare a cool, refreshing vegetable dish to accompany a spicy egg-tikka gravy(coming in a later post) that I prepared for dinner the other night. Raita seemed like the perfect choice. However, I wanted something out of the ordinary. Cauliflower is one of my most favorite vegetables, and even though it is not traditionally used to make raitas, I decided to concoct this cauliflower raita to see how it tasted. I was not disappointed! The combination was perfect-the cauliflower provided the prominent flavor, with the coconut and peanut nicely accentuating it.

Cauliflower Raita (Serves 4 as a side):
2 cups yogurt
1/3 of a large head of cauliflower, chopped and steamed until tender
3 tablespoons shredded unsweetened coconut
2 heaping tablespoons roasted peanut powder
salt to taste
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. hing(asafoetida)
1/2 tsp. cumin seeds
1 sprig curry leaves
1 green chilli pepper, chopped

Heat oil in a small kadai(a wok-like vessel). Add the mustard seeds. When they begin to splutter, lower the heat and add the cumin seeds. When the cumin seeds begin to brown, add the hing. Add the curry leaves, and after a few seconds, add the chopped green chilli pepper. Turn off the heat immediately. Let this tempering cool slightly.
Mix the cooled chopped cauliflower with the yogurt. Mix in the tempering. Add salt to taste. Serve as an accompaniment to any spicy, gravied dish.


Swathi said...

Nice recipe, raita with cauliflower is new one to me.

Priya said...

Interesting raita with cauliflower, looks yummy..

Umm Mymoonah said...

That's quite new to me, looks so good.

Rachana said...

Interesting raita! Looks good.

Sanjeeta kk said...

Very innovative and healthy. Nice to be here. Best wishes.

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