Cabbage Raita (Yoghurt)
Patta Gobhi ka Raita
This is an easy, crunchy, cool raita, for a summer's day.
Edited May 2018
Ingredients
- For the raita:
- 1 cup yoghurt
- 1 -2 cups fresh cabbage
- 1 green chilli, finely sliced
- Salt to taste
- For the tarka or tempering:
- 1 tsp. oil
- 1 tsp. black mustard seeds
- 8-10 curry patta or meetha neem leaves (not bay leaves)
- Coarsely ground pepper powder to taste
Instructions
- Cut cabbage leaves into thin, shot strips, like for coleslaw. I find that raw leaves taste better, but you can steam them for a minute in a microwave, making sure that they do not loose their crunch.
- Allow to cool.
- Mix all raita ingredients in a bowl.
- Adjust seasoning.
- Heat oil, add 1/2 tsp. mustard seeds. When seeds splutter, add 5-6 curry leaves, stir and pour over the raita.
- Cover for a few minutes, to allow flavours to infuse.
- Stir in gently.
- Serve chilled.
Notes
- You can add 1 small grated carrot.
- Also see A Collection of Raita Recipes.
- Curry leaf is a 'compound leaf', a leaf consisting of two or more leaflets borne on the same leafstalk