Avocado Raita

Avocado Raita.

Avocado is ground into paste along with spices. The avocado paste is then whisked with yogurt and tempered with spices. Serve avocado raita chilled with roti or parata.

Makes: around 2 Cups of Avocado Raita


Avocado 1 Large
Tamarind Extract 1/2 tsp
Yogurt 1 1/2 Cups
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Garlic 1 Clove
Salt to taste
Cilantro few Sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Halve, discard seed and scoop the flesh out of the avocado.
Roast cumin seeds in a pan on low flame till aromatic and remove from heat.
Remove stems, wash and roughly chop green chiles.
Soak garlic in hot water for a minute or two and roughly chop it.
Wash and roughly chop cilantro.
Grind green chiles, cumin seeds, garlic and cilantro into paste.
Then add the avocado, salt and little bit of yogurt, tamarind extact and grind again into paste
Whisk yogurt with avocado paste and adjust any seasonings if required.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and cool to room temperature.
Add the tempering to the avocado yogurt bowl and stir well.
Serve avocado raita chilled with roti or parata.

Notes: Refrigerate the avocado raita and it stays fresh for couple of days.
Suggestions: Make sure to grind the green chiles and cumin seeds before adding the avocado.
Variations: You can also add chopped onion or grated coconut to the raita.
Other Names: Avocado Raita.


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