Omavalli raita, a yogurt dip made with fresh ajwain leaves, cucumber and creamy yogurt. A simple and easy to make side-dish, that pairs excellent with one-pot meals.
Raita is a yogurt dip, quite popular in Asian cuisine. A side-dish made with creamy yogurt and chopped veggies or greens or even fruits. I have quite a variety of raita/yogurt dips in my blog.
Raita is an easy to make condiment that pairs well with one pot meals. Whenever i make mixed rice or biriyani, i make a simple raita and serve it along with some papad. The usual raita contains, chopped cucumber, onions, roasted cumin powder and salt. The rest of the spices or ingredients added is according to one own’s interest.
Omavalli is known as Karpooravalli in south-indian household. Most of us have a small plant of this aromatic and useful herb at home. The plant doesn’t need much care and grows like hell with little watering and lot of sunlight.
This small and useful herb comes handy when you have a mild cold and cough. The leaves have a slight astringent taste, which might bring a weird expression to our faces. I love to include these leaves in my regular cooking. I make a delicious ajwain leaves rasam, chutney and recently started including in one-pot meals like mint for aroma.
Omavalli raita, my recent experiment with fresh ajwain leaves. As i said the leaves have a astringent flavor, so not many can eat it fresh. But when mixed with yogurt and spices, they taste perfect and balanced. Both my kiddos loved the raita when i served with simple khichdi.
- Yogurt, I have used full fat yogurt for the raita. You can also use low-fat yogurt, as a personal preference
- Cucumber, i have used fresh lebanese cucumbers.
- Omavalli or ajwain leaves or Indian borage, these are the star ingredient in the recipe. Fresh and tender ajwain leaves is used for the raita
- Cumin, salt and chili powder, these are the common spices needed for the raita.
Omavalli Raita | Ajwain leaves raita
- 500 grams full fat yogurt you can also use low-fat yogurt
- 2 nos lebanese cucumbers
- 10-12 nos fresh and tender ajwain leaves
- ½ teaspoon cumin seeds
- ¾ teaspoon salt or to taste
- ¼ teaspoon red chili flakes
- Take Full fat yogurt in a serving bowl and whisk well. Peel and chop cucumbers into small cubes.
- Add the chopped cucumbers to the whisked yogurt and mix well.
- Take fresh and tender ajwain leaves. Heat a tava, add a teaspoon of oil, add the ajwain leaves and saute until they wilt. this is will take 5-8 minutes. Once the leaves wilted, add cumin seeds and saute for a 30 seconds.
- Take the wilted ajwain leaves and cumin seeds in a mortar-pestle and grind it to a paste. I prefer mortar-pestle, you can also mixie.
- Remove the ground paste of ajwain leaves and add it to the cucumber yogurt, add salt and mix well.
- Finally garnish it with red chili flakes and serve it along one-pot meals.
Serve this fresh and zingy omavalli raita with your favorite one-pot meals. I served this delicious omavalli raita with Khichdi for our lunch.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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