This is an unusual and tasty raita. Generally it is made from leftover teekha pudlas
Pudla Raita
- Cut the pudlas into small pieces. Keep aside.
- In a bowl, add chilli, coconut, coriander leaves and salt to the curds.
- On a low flame, heat oil in a ladle. Add the mustard seeds. As they crackle, add asafoetida, red chillies and curry leaves.
- Pour this tempering on the curd mixture. Mix well. Add the pudla pieces. Fold in gently. Garnish and serve.
- Additional Note: Instead of tempering, only green chillies can also be added.
Ingredients
- 3 Teekha Pudlas
- 1 cup fresh curds (beaten)
- 1/2 teaspoon mustard seeds
- 2-3 red kashmiri chillies
- 3-4 curry leaves
- pinch of asafoetida
- 1 teaspoon oil
- 1 green chilli (finely cut)
- 1 teaspoon fresh coconut (grated - opt.)
- 1 teaspoon coriander leaves (finely cut)
- salt to taste
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