Ingredients and Method to make Mixed Vegetable Raita
1 small carrot grated
1 large cucumber peeled and cut fine
1 large tomato cut fine
1 1/2 cups plain yogurt (curds/ dahi)
1 tbsp split black gram lentil (udad dhal) (dry roasted until red and ground to a fine powder)
seasoning
1 tsp oil
1/2 tsp mustard seeds (rai/ kadagu)
3 small Thai / Indian variety green chillies (or according to taste) (cut very fine)
pinch of asoafoetida (hing/ perungayam) (optional)
salt according to taste ( I used about 3/4 tsp salt)
Dry roast the split black gram lentil on a medium heat until it starts to turn reddish. Cool thoroughly and powder in your spice grinder until fine.
In a large bowl, add the plain yogurt, the powdered lentil powder, salt to taste and wisk well together until it is smooth.
Heat oil in a small pan, add mustard seeds. When the seeds start to splutter, add finely cut green chillies and the asafoetida and give a mix or two until the green chillies start to change color.
Pour the entire mixture of oil + mustard seeds + green chilli mixture on top of the wisked yogurt and mix well.
In another bowl assemble all the vegetables mentioned above and give it a good mix.
Just before serving add the vegetables to the yogurt mixture and mix well and serve immediately
Notes
If the vegetables are added to yogurt well before time, the raita tends to get a little watery because the juices from cucumber and tomato get released, hence the need to mix it just before serving.
