Omavalli Raita | Ajwain leaves raita
Omavalli raita, is 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.
Servings 4
Ingredients
- 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
Instructions
- 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.
