I had promised myself that I’ll blog more regularly, I mean 2-3 posts a week and I was working towards it until I picked a novel to read. Yes, a novel by Danielle Steel was the culprit behind me not posting or reading any other blogs. I’m addicted to reading and that’s the reason I avoid it many a times, as I can disappear into the book for hours without eating, sleeping or doing any other activity. Any free time available will go towards the book, till it gets over. I can miss out watching my favorite serials on the TV too when it comes to reading a good book!!!
Anyways, today I finished reading the book and I quickly cooked a Tofu pilaf and made some boondi raita for the dinner. While making the boondi raita I suddenly remembered that I did not post my favorite Cucumber and Tomato Raita till date. Now, one would ask me what’s the big deal in making this raita? My answer to that is, Wait till you try this one.. Believe me, it’s different!!!
I love the color of this raita and definitely the taste and flavor. It can make a simple meal quite happening by it’s mere presence. I make this quite frequently as a side dish for pilafs and parathas. It has a South Indian flavor and has a few ingredients cooked and others raw. Chill the raita and serve it as a side dish with hot accompaniments.
Cucumber & Tomato Raita
To be served chilled
1 English Cucumber, finely chopped
2 medium tomatoes, finely chopped
3 dry red chilies
a pinch of turmeric
1/4tsp mustard seeds
1/2tsp cumin seeds
3-4seeds of fenugreek
salt to taste
5-6 curry leaves
1/2tsp mustard seeds
1tbsp urad-chana daal
Heat 2tsp oil in a pan and add cumin, mustard, red chilies and curry leaves.
Add tomatoes, turmeric and salt to taste. Cook till mushy.
Cool the tomatoes and grind to a paste.
Beat the curds with sugar and salt to taste. Mix the tomato paste in that.
In a bowl take the chopped cucumber. Pour the curds with tomato paste over it, mix.
Make the tempering using the ingredients given under the heading ‘for tempering’. Pour it over the raita. Chill and serve.