Cabbage raita


1 tsp oil
1/2 tsp mustard seeds
Few curry leaves
Finely chopped coriander leaves
Bit of asafoetida
Salt to taste
1/2 cup finely chopped/grated cabbage
1 cup thick curds

Heat oil, add mustard seeds. When it splutters add curry leaves and then cabbage. Cook on low flame till raw smell goes off and cabbage is soft. Sprinkle some water if required. Transfer it to a cup of curd and add salt, asafoetida and mix well.

Garnish with finely chopped coriander leaves. A quick and easy alternative to the usual cucumber or tomato raita.
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Mrs.Kannan said...

different raitha...never heard of.

Suparna said...

am amazed at the cabbage recipes u dish out! really applaudable! each one is so different an unusual. Great job!

DEESHA said...

thatz a very new thing .. shall try this

Alka said...

This sounds so unique, but damn healthy.Raitas are always welcome with lunch at my home and i generally make boondi or cucumber+tomato+onion raita.So this variation is surely refreshing and must- try- out- type for me

Superchef said...

hmm..ive made raita with cucumber..but this is the first time for me about cabbage raita..must be like coleslaw??!! looks yummy anyways!

Rati said...

This sounds nice but wouldn't the oil float on top of the curd? Wondering!!!

EC said...

Thanks everyone

@ Rati .. just mix off the oil in the wont float

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