Raita With A Palakkad Twist
This delicious Kerala version of the raita is made from gooseberries and tastes lovely with dosas or with plain rice.
Ingredients
Instructions
  1. Chop and deseed the gooseberries.
  2. In a frying pan, fry the methi seeds and red chilies. Allow them to cool.
  3. In a food processor, grind the gooseberries, coconut, methi seeds and red chillies together until you get a fine paste.
  4. Add sour curd, spoon by spoon while grinding to ensure you get a smooth paste.
  5. Taste, and add a little salt if required.
  6. Add a little more curd to the paste and stir well. The consistency of the paste should be semi watery, like the consistency of raita.
  7. Heat a little more oil and briefly fry the mustard seeds.
  8. Use them to garnish the arachukalaki.
  9. Add a few curry leaves to the arachukalaki as garnish.
  10. Serve the arachukalaki with rice or dosas.