Follow these steps for perfect results
Water
Cumin powder
Coriander Leaves
chopped
Salt
to taste
Raw Peanuts
Mint Leaves
chopped
Curd
Black pepper powder
Cook the peanuts with 2 cups of water and salt in a pressure cooker for 3-4 whistles.
Turn off the heat and allow the pressure to release naturally.
Drain excess water from the boiled peanuts and let cool.
In a bowl, whisk curd until smooth.
Add water, salt, black pepper powder, and cumin powder to the curd.
Mix well.
Add boiled peanuts, mint leaves, and coriander leaves.
Mix thoroughly.
Serve chilled or at room temperature.
Expert advice for the best results
Adjust the amount of spices to your preference.
Chill the raita before serving for a more refreshing taste.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Garnish with a sprig of mint and a sprinkle of cumin powder.
Serve as a side dish with Indian meals.
Serve as a dip with crackers or vegetables.
Balances the spice.
Discover the story behind this recipe
Common accompaniment to Indian meals.
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