Cabbage Raita

Raita is a combination of vegetable and curds. Any vegetable added to the curds not only looks sumptuous but also tastes better. But generally a few vegetables go well with the curds and cabbage is one of them.

Ingredients:

500g cabbage, ½ a litre curds, 1 tsp butter,1 tsp yellow mustard 3 red chillies 1 tsp sugar and salt to taste.

For tempering:

½ tsp mustard seeds(rai),½ tsp cumin(jeera), a pinch of hing(asafoetida) one twig of curry leaves and 1 tsp oil for frying.

Preparation:

1. Soak the yellow mustard and the chillies in a little of water. 
2. Wash and grate the cabbage and rub a little of salt to the vegetable. 
3. Heat the butter in a pan and put cabbage and cook till it is soft and done. 
4. In the mean time grind the soaked mustard and chillies along with a little of salt and sugar. 
5. Beat the curds and to this add the cooked vegetable, mustard paste and blend well. 
6. Heat  oil in a pan, put rai, jeera, curry leaves and hing, once the mustard seeds start spluttering,put off the flame and add the tempering to the blended curd and vegetable.

Serve at room temperature or a little chilled , both tastes good, with rice or roti.

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