Mamta's Kitchen - A Family Cookbook





Watercress Raita (Yoghurt)

Jal-Khumbi Raita

Mamta Gupta

Indian Main Vegetarian

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

  1. Wash and drain watercress and chilli.
  2. Chop very finely, either in a food processor or by hand. Don't make a paste.
  3. Mix into the yoghurt, along with all other ingredients of choice.
  4. You can sprinkle a little chilli powder and/or roast cumin on top as garnish.
  5. 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.
This recipe was originally created Dec 5, 2009 and last updated Jun 6, 2024

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