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Why recepie famous for?
Well, if you like dips and raitas, check out their South Indian equivalent – the refreshing raitas! Made by combining thick curds with veggies or other ingredients,
Ingredients
1/2 cup freshly grated coconut3/4 cup beaten fresh curds (dahi)
2 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
salt to taste
2 tsp coconut oil
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
Instructions
Combine the coconut, curds, green chillies, ginger and salt in a deep bowl and mix well. Keep aside.
Heat the coconut oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the coconut-curds mixture and mix well.
Refrigerate for at least an hour.
Serve chilled.
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