Yet another recipe made with the desert berries. As an accompaniment, it blends well with the dry vegetables on Teethi days
Ker Raita
- Wash and soak ker for 1 hour. Drain the black water.
- Add 2 cups of water. Pressure cook up to 3 whistles. Drain, wash and cool the cooked ker.
- In a bowl, add spices, boiled ker and salt to curds. Mix well.
Ingredients
- 250 grams fresh curds (beaten)
- 100 grams ker
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon dhana-jeera powder
- salt to taste
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