Follow these steps for perfect results
White Urad Dal (Split)
whole
Dry Red Chilli
whole
Curd (Dahi / Yogurt)
plain
Mustard seeds
whole
Salt
to taste
Guava
ripe, chopped
Sunflower Oil
for tempering
Curry leaves
fresh
Asafoetida (hing)
Chop the ripe guava into small pieces.
Add the chopped guava into a bowl filled with curd (yogurt).
Sprinkle a pinch of salt and mix well.
Heat a tempering pan with sunflower oil.
Add mustard seeds and white urad dal and allow it to sizzle.
Add curry leaves and dry red chilies and leave it to crackle.
Sprinkle asafoetida (hing).
Pour the tempering on top of the raita.
Serve immediately.
Expert advice for the best results
Adjust the amount of chili to suit your spice preference.
Chill the raita for at least 30 minutes before serving for better flavor.
Use fresh, ripe guava for the best taste.
Everything you need to know before you start
5 mins
Can be made a few hours in advance
Garnish with a sprig of fresh cilantro or mint.
Serve chilled as a side dish with Indian meals.
Enjoy as a refreshing dip with crackers or vegetables.
The acidity of the Riesling complements the creamy yogurt and balances the spice.
Discover the story behind this recipe
Raita is a common accompaniment to spicy Indian dishes.
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