POMEGRANATE RAITHA

Pomegranate is a fruit with a thick skin on the exterior & small individual pods with seeds in them. Pomegranate originated from Iran and came to India through the Persian travelers. It is used widely in Ayurvedic medicine. The juice & the outer shell of the fruit are used to treat diarrhoea. It is also high in anti oxidants. Pomegranate is known as Madhulampazham in Tamil & Anar in Hindi.

Preparation Time: 10 mts Cooking Time: nil Serves: 2-3

Ingredients:

Pomegranate seeds - 3/4 cup

Thick curd - 1 cup

Rock salt (kala namak ) - 1 tsp

Jeera powder (cumin seed) - 1/2 tsp

Coriander leaves - 1 tsp

Method:

Cut open & remove the seeds from the pomegranate fruit. Put it in a bowl, add the rock salt & jeera powder. Beat the curd & add it to the seeds. Mix it all together. Add more rock salt if needed. Garnish with coriander leaves. Pomegranate raitha is ready. A very simple but delicious raitha.

Variations:

Pomegranate raitha can be made using just salt & green chilies. It can then be seasoned with mustard seeds & jeera.

Tips:

1. To remove the seeds in a easy way, cut the pomegranate horizontally. Then place it upside down in a dish & tap the outer shell. The seeds will come out easily.


2. We can also add a little coriander powder or chat masala to the raitha.

Taste it & enjoy.

RADISH RAITHA

Radish is a root vegetable. It is known as mooli in Hindi, mullangi in Tamil & Malayalam. Radish is a good source of folic acid, calcium & potassium. The leaves of radish plant can also be used in cooking. We have 2 types of radish in India - white & red.

Preparation Time: 10 mts Cooking Time: 5 mts Serves: 2

Ingredients:

White radish - 150 gms

Curd (yogurt) - 1 cup

Mustard seeds - 1/2 tsp

Refined oil - 1/2 tsp

Asafoetida powder - 1/4 tsp

Salt - to taste

Method:

Wash & peel the radish. Grate it with a grater. In a dish add the grated radish, curd & salt. Mix it well. Heat the oil in a pan & splutter the mustard seeds. Add the asafoetida powder. Pour it on top of the raitha. Garnish with coriander leaves. Raitha is ready.

Variations:

We can grind some coconut & green chili & add it to the curd. This will improve the taste of the raitha.

Tips:

Radish has a pungent smell. So after grating the radish, add some salt & mix it well. Heap it on one side of a plate & keep the plate in a slightly slanting position. Water will come out of the radish. then squeeze the water out of the radish & use it in the raitha.

Try it & enjoy.

NELLIKAI THAIR PACHADI (GOOSEBERRY RAITHA)

Gooseberry is an indigenous plant found in Asian countries & Europe. It is called nellikai in Tamil & Malayalam and amla in Hindi. Gooseberry is rich in vitamin-c & antioxidants. It is used in ayurvedic medicine because of its curative properties. It is used in cosmetic products also. Elders say that eating a gooseberry is equal to eating an apple. This is a very simple & delicious recipe i learnt from my mother in law.

Preparation Time: 10 mts Cooking Time: 10 mts Serves: 3-4

Ingredients:

Gooseberry (nellikai) - 100 gms

Green chili - 3 nos

Ginger - 1 inch piece
Fresh curd (yogurt, thair) - 1 cup

Mustard seeds - 1/2 tsp

Refined oil - 1 tsp

Salt - to taste

Method:

Boil the nellikai with enough water & salt. When ready, break it open & remove the seeds. Grind the nellikai, green chilies, ginger & salt together in a mixer. Make it in to a smooth paste. Put the paste in a bowl & add the curd & salt if needed. In a pan, heat the oil & fry the mustard seeds. Pour it on top of the pachadi. Nellikai thair pachadi is ready.

Variations:

We can add some coconut also along with the other ingredients while grinding. But i prefer it without the coconut because it will change the taste of the pachadi.

Tips:

1. While boiling the nellikai, add a pinch of turmeric powder to the water. This will give it a nice flavour & shine.
2. Boil it whole so that it'll b easy to remove the seeds.

Try it & enjoy.