2 tbsp. grated fresh coconut3-4 dry red chillis1/2 tsp. methi (fenugreek) seedsCurry leaves1 tsp oil to fry this3 cups buttermilk or curds (yogurt)Salt to taste1 tsp coconut oilFry methi and red chillies in oil and grind it to a paste with the grated coconut. Mix this masala in the buttermilk adding salt to taste. Keep it on the stove and keep stirring. Don't let this boil. Fry mustard seeds in coconut oil and season the raitha with this, add curry leaves. You can add sautéed eggplant, okra, etc. if you like.
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