Green grapes raita , yogurt dip made with fresh yogurt, seedless green grapes, add a chili tempering for more flavor. This raita makes a great side for one pot meals.
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 yummy 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.
- Yogurt, i prefer using fresh, full fat yogurt and full fat buttermilk. if you are comfortable with low-fat yogurt, use it instead.
- Green grapes, i have used seedless green grapes, you can also try using red/black grapes seedless preferably. De-seeding grapes is a pain, so i wouldn’t recommend it.
- Spices, i have used green chilies and ginger for the spice. Do not miss them. They add a great oomph to the plain yogurt
- Tempering, though this is optional, but i would recommend adding a tadka of mustard seeds, with cumin and curry leaves and some red chilies. Cumin and curry leaves add great texture to the raita
Green grapes raita, yogurt dip
- ½ cup seedless green grapes
- ¾ cup hung curd
- 1 no green chili
- ½ tsp shredded ginger
- ¼ tsp cumin seeds
- ½ tsp salt to taste
- 1 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 2 nos red chilies, broken into two pieces
- a sprig of curry leaf
- 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 at-least 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.
- 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.