I love the slightly sharp taste of Watrecress 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.
2 cups thick yoghurt or dahi
1 bunch (roghly 100 gm.)
1 tsp. salt, adjust to taste
1 green chilli
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 (Indians do not normally de-seed them, 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
*I roast 1/4 cup of cumin seeds at a time, grind them coarsely, and keep in a small jar. It saves me fiddeling around each time I need it.
Wash and drain watercress and chilli.
Chop very finely, either in a food processor or by hand.
Add to yoghurt, along with all other ingredeints of choice. Mix. You can sprinkle a little chilli powder and/or roast cumin on top as garnish.
Also see Raita Selection.
Watercress leaves can also be used as stuffing for parathas, for making aloo bhjai etc., whereever you would normally use radish or mooli leaves.