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Imli Raita


Grated jaggery
½ cup
Gharis (refer ghari raita recipe)
Coriander finely chopped
1 tbsp
1 tsp
Cumin & mustard seeds
½ tsp
Red chilli powder
1 tsp
Black salt powdered
¼ tsp
Cumin powder
1 tsp
2 to 3 pinches

Soak tamarind in a liter of water for an hour.

Add jaggery and mix well till dissolved.

Strain taking care not to pour in the sandy sediment.

Break ghari into small pieces, add to tamarind water.

Add all other ingredients, except seeds, ghee and asafoetida.

To season, heat ghee in a small saucepan.

Add seeds and asafoetida, allow to splutter.

Pour over raita and cover immediately.

Allow to cool, open and mix well.

Chill for an hour before serving.

Note:     This dish forms an excellent cooler in scorching summer heat. If jaggery is not your cup of tea, just substitute with light brown sugar.