Ginger & Green Chilli Raita
An invented or seriously modified recipe handed down from my grandmother in Kerala to my mother and now to me! We call it Kichadi! This sauce is great to have as a dipping sauce or condiment to any savoury Indian dish. I guarantee you'll enjoy it!
Difficulty and servings
Serves 4
Preparation and cooking times
- Add the oil to the pan and heat gently.
- Add the chopped ginger and green chillies to the oil and fry on a low-medium flame, stirring continuously for 1-2 minutes.
- Turn off the flame and allow to stand for 5 minutes to let the heat of the pan to dissipate before adding the yoghurt (otherwise as the yoghurt hits the hot pan it will take on a very curdled appearance).
- Add the yoghurt to the pan and stir to combine all ingredients. Add salt to your liking. The sauce will acquire more of a ginger flavour on standing as the flavours infuse into the yoghurt.
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http://www.bbcgoodfood.com/recipes/10448/
http://www.bbcgoodfood.com/recipes/10448/
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
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