Thursday, December 17, 2015

Posted by Mala at 1:00:00 AM 1 comment
Why this name for this raita?? Like the Triveni Sangam at Prayag, where Ganga, Yamuna and Saraswati meet and their confluence takes place, in this raita too, three very important vegetables' confluence takes  place.
Beetroot, which has the colour of blood almost...increases blood level.
Carrot, consuming which Vitamin A pills can be removed from your dictionary.
 Tomatoes, replete with lycopene...
all these three have gone inside this raita. Also, like the strong undercurrents in the Triveni Sangam,  ginger, which is good for digestion,  and peanuts, high in protein have vied with each other to enter the raita.
If you have a bowl of raita, it is almost equivalent to a healthy salad or meal, whatever you may call.

Ingredients
Fresh curds - 3 cups
Grated beets - 3/4 cup
Grated carrot - 1/2 cup
Grated tomato - 1/4 cup
Grated ginger - 1 tsp
Roasted peanuts - 1/4 cup, coarsely powdered
Sugar - 1 tsp
Salt to taste
Green chillies - 1-2 (If you like it to be spicy, chop it; else, slit it)
Grated coconut - 2 tsps
Coriander / cilantro leaves  for garnishing

Recipe Cuisine: Indian; Category: Lunch/ dinner / accompaniment
Prep time: 10 mts; Cooking time: nil

Serves 3-4

All the Trivenis waiting their confluence!!(Grated beets, carrots and tomatoes)


Grated ginger added


Sugar, salt and green chillies go in too


Well whisked curds added, and mix well.


Washed and chopped cilantro / coriander leaves and grated coconut form the garnish.

Serve it with any Pulav. 

This post first appeared in www.malpatskitchen.com


1 comments:

  1. Looks Amazing! Never seen this combination of vegetables in a raita before. Nicely done! Kalpana Anand

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