This is actually a side dish, but it's special enough to be the star of a meal. Usually made with just one vegetable; potential candidates: Beets, Cucumbers, Tomatoes. If using beets, boil them (I use pressure cooker or IP) until a knife can be inserted easily, then peel and dice into a medium sized pieces. For cucumbers, you can choose to peel or not, but for this raita, you need to dice them (as opposed to grating, like in many other raita recipes). If using tomatoes, simply dice them.
The highlight here is peanuts. Ideally, you want to start with raw peanuts, and roast them on a low-medium flame on a tawa or frying pan, making sure it doesn't start burning before getting nicely roasted from inside. When they're roasted, the pink skin on the peanut should easily come off when pressed between two fingers. At this point, put the peanuts in a kitchen towel and rub vigorously. Transfer to a plate, and then winnow out the skin. Or, you can buy raw peeled peanuts from the Indian store, and roast it lightly on a pan, or in the microwave until they give out a nutty fragrance. Or, in a pinch, you can just buy roasted salted or unsalted peanuts of your choice. I do find freshly roasting the peanuts really makes this dish. Coarsely crush the toasted, peeled peanuts using a mini-chopper or mortar and pestle. In a hurry, you can even chop them fine with a chef's knife.
Whisk around a cup of yoghurt, thinning out slightly with water if required. Add salt, finely chopped green chillies and chopped cilantro. Add a pinch of roasted cumin powder and/or chaat masala (completely optional). Add the diced vegetable, and a big handful of coarse peanut powder/pieces. At this point, it's basically good to serve. But, you can make it extra special by adding a quick tadka. Preferably, try using virgin coconut oil, unless you're sure you don't like the flavor or don't have it on hand. Heat about a teaspoon of the oil in your tadka pan, and add black mustard seeds. Once the seeds slow down crackling, add it to the raita, and mix.
It can liven up a meal with very simple vegetables and rotis.
The highlight here is peanuts. Ideally, you want to start with raw peanuts, and roast them on a low-medium flame on a tawa or frying pan, making sure it doesn't start burning before getting nicely roasted from inside. When they're roasted, the pink skin on the peanut should easily come off when pressed between two fingers. At this point, put the peanuts in a kitchen towel and rub vigorously. Transfer to a plate, and then winnow out the skin. Or, you can buy raw peeled peanuts from the Indian store, and roast it lightly on a pan, or in the microwave until they give out a nutty fragrance. Or, in a pinch, you can just buy roasted salted or unsalted peanuts of your choice. I do find freshly roasting the peanuts really makes this dish. Coarsely crush the toasted, peeled peanuts using a mini-chopper or mortar and pestle. In a hurry, you can even chop them fine with a chef's knife.
Whisk around a cup of yoghurt, thinning out slightly with water if required. Add salt, finely chopped green chillies and chopped cilantro. Add a pinch of roasted cumin powder and/or chaat masala (completely optional). Add the diced vegetable, and a big handful of coarse peanut powder/pieces. At this point, it's basically good to serve. But, you can make it extra special by adding a quick tadka. Preferably, try using virgin coconut oil, unless you're sure you don't like the flavor or don't have it on hand. Heat about a teaspoon of the oil in your tadka pan, and add black mustard seeds. Once the seeds slow down crackling, add it to the raita, and mix.
It can liven up a meal with very simple vegetables and rotis.
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