Continuing with our Yogurty Yums offerings, we’re moving from the mountains of Himachal to the plains of Karnataka. Next up is a simple raita made with a creamy urad dal-coconut base, and used, more often than not, as an accompaniment to any varieties of rice dishes – with a spiced up vangibhath on the side or at the end of a meal comprising the standard sambhar or the everyday rasam, all mixed and relished with plain white rice. While the vegetable-peppered raita varieties typically go with the likes of pulaos and biryanis, this simple and smooth raita is easy to put together and is open to being spiffed up a little, if you’re in the mood. A sprinkling of grated carrots or mooli (radish) would add a pop of color and flavor to the flossy depths of this comforting raita.
1 1/2 Cups of plain yogurt stirred until creamy
Salt to taste
For the coconut base -
A drop of oil
1 1/2 Tablespoons urad dal (black gram)
1 Green chilli
About half a sprig of curry leaves
2-3 Tablespoons grated fresh coconut (if using frozen, thaw for 15-20 minutes before using)
A dash of asafoetida
Fry the above in said order in a kadhai with a drop of oil – the urad and green chilli together until they’re both done and then add the curry leaves, coconut and asafoetida. Cool and grind to a smooth paste, adding a little water and some yogurt if you so please.
Warm the same pan or kadhai again and gently pour in the ground paste, then the creamed yogurt and stir for 4-5 minutes on a low flame. Add salt according to taste, stir in, and turn off the heat. Jazz it up a notch by adding a tempering of mustard and a smidgen of turmeric if you so wish, and a garnish of grated carrots or mooli (radish). Serve warm with rice.
Our Urad Raita is being shared with all the other lovely legume dishes over at –