Very few people know about garlic raita, but people who are fond of biryani may have tasted it. This raita is so tasty that once you have eaten it, you will feel like eating it again and again. Know its recipe.
We all know how beneficial garlic is for health, but have you ever eaten garlic raita? Although few people know about it, but if you are fond of biryani and pulao, then you may have tried it in a restaurant with biryani or pulao. Garlic raita tastes wonderful with biryani or soya pulao. It is also very easy to make. Know its recipe here and this time whenever you try to make pulao, make garlic raita together and make it crackle.
material : 200 grams fresh curd, two stalks green coriander, 7 to 8 thick garlic cloves, 4 to 5 green chilies, two pinch asafoetida, half teaspoon cumin, half teaspoon mint powder or 6 to 7 leaves of fresh mint, quarter teaspoon black salt and White salt as per taste.
How to make Raita
1- To make raita, first churn the curd well. If curd is sour then add some milk to it, not water. By adding water, curd becomes thin like buttermilk. While adding milk, the consistency remains in it and the sourness reduces. Keep sourness in curd according to your taste.
2- After this wash green coriander and green chilies with water. Then by pressing on the cob, grind all the things together finely. When all these things take the shape of chutney, then you put it in curd and churn once again with a chutney.
3- After churning, the curd will have a beautiful green color. Keep it in the fridge for some time. Let the pulao cook till then. After this, eat hot casserole with this raita, papad and pickle.
– Keep in mind that for raita do not grind the ingredients in a mixer. The material ground on the cob has a very good test.
– If you eat more spicy or less spicy, then you can increase and decrease the quantity of green chilies according to your own.
– Always use fresh curd to make garlic raita, as well as curd should have a thick consistency. If you use curd kept earlier, then raita will not taste fun.
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