Wednesday, April 26, 2017

Green Grapes Raita - Seedless Green grapes in Mildly spicy yogurt

My inlaws are here with us, for a month-long vacation. While coming my Father-in-law got us a box full of Mangoes, Seedless grapes, ambika appalam and other essential sides like dried lotus root, vepillai katti, naarthangai urugai, though we get many of these here in all the indian stores, but to get them from chennai, has a different pleasure, un-explainable! :)
A box full of grapes, was too much to munch for us, so i tried making this yumm raita with it. Since it is seedless, it was easy to make, i wouldn't recommend this with grapes with seeds, to deseed them is such a pain. This raita has an amazing combination of sweet, sour and spice, a balanced dish of all 3 tastes. Pair this amazing raita with a spicy pulao/mixed rice. I served this along with a sumptuous south-indian lunch.  
Ingredients (serves 3-4)
1/2 cup seedless green grapes
3/4 cup hung curd
1 green chili
1/2 tsp shredded ginger
1/4 tsp cumin seeds
1/2 tsp salt

Tempering
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 red chilies, broken into two pieces
a sprig of curry leaf
Method
To make hung curd
  • Take 1 cup of yogurt, tie it in a muslin cloth and keep it over a tea-strainer and place a bowl underneath to collect the whey. Keep this inside the fridge. You can make this overnight, so you will have a thick, ice-cream like hung curd next day or atleast make it an hour ahead.
  • Take grapes, green chili, ginger and cumin seeds in a blender and pulse it 4-5 times. We don't want grapes juice, we just have to mash it.
  • Add this mish-mashed grapes to hung curd, mix well. Add salt and mix well.
  • Heat a small tadka pan, add oil given under 'Tempering', splutter mustard seeds, add cumin seeds, red chilies and curry leaves. Pour this sizzling tadka over the raita. Serve it along with rice.
Notes
  • As we will be pulsing the grapes before adding it to the curd, we need to first make hung curd, so our raita doesn't go runny. 
  • So, before making the raita, first make hung curd, i made this an hour before i made the raita, you can even make it overnight. 
  • After adding the pulsed grapes to the hung curd, it will return to normal raita consistency.

2 comments:

  1. Love this idea of raita with grapes... especially love the tempering, will try this...

    ReplyDelete
  2. I had mango lassi for the first time a few years ago and loved it, it was from a very nice Middle Eastern restaurant. I found some in a shop later on, but was so sugary and tasted horrible. So nice to make it at home. Love all your recipes.

    ReplyDelete

Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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