Watercress Raita (Yoghurt)
Jal-Khumbi Raita
I love the slightly sharp taste of Watercress in salads and sandwiches. So one day, I thought why not use it in raita! It was really nice. You can make a few variations.
Serves 6-8 as part of a meal.
Ingredients
- 2 cups thick yoghurt or dahi
- 1 bunch (roughly 100 gm.) fresh Watercress leaves
- 1 tsp. salt, adjust to taste
- 1 green chilli, adjust to taste
- 1 tsp. cumin seeds dry roasted and coarsely ground*
- Optional Extras. Any one of these can also be added
- 1 small red onion, finely chopped
- 1-2 green chillies, finely chopped (We Indians do not normally de-seed the chillies, but if you want the raita to be mild, you can de-seed them)
- 1/2 tsp. chilli powder
- 1 clove chopped garlic
- 1/2 cup of cucumber, grated or finely chopped
Instructions
- Wash and drain watercress and chilli.
- Chop very finely, either in a food processor or by hand. Don't make a paste.
- Mix into the yoghurt, along with all other ingredients of choice.
- You can sprinkle a little chilli powder and/or roast cumin on top as garnish.
- Serve chilled.
Notes
- *I roast 1/4 cup of cumin seeds at a time, grind them coarsely, and keep in a small jar. It saves me fiddling around each time I need it.
- Watercress leaves can also be used as stuffing for parathas, for making aloo bhjai etc., whereever you would normally use radish or mooli leaves.
- Also see A Collection of Raita Recipes.