Aallu Stem Raita


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This raita uses the stem left over from the aallu wadi. The subtle flavour of the stem is left intact in a neutral flavoured curd-base.

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Makes 4 servings
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Ingredients

2 cups aallu leaf purple stalks , chopped
1 tsp lemon juice
2 cups whisked curds (dahi)
salt to taste
pinch of sugar

For The Tempering
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 whole dry kashmiri red chilli , broken into pieces
5 curry leaves (kadi patta)

For The Garnish
1 tbsp chopped coriander (dhania)

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RECIPE SOURCE : Cooking & More..
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