ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

   Challas/Sarlas is a quick fix pickled Onion somewhere brought into Kerala by western settlers. A quick and easy version of pickled Onions. It has come to be known as "Kerala's very own Onion Salad". This Onion Challas are served with most of the fried items in Kerala like Fish Fry, Cutlets, Beef, Chicken Fry etc., And it is also served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc., Onion Challas/Sarlas is tangy, a bit sweet, and crunchy all at the same time. The combination of Onions & the acids makes for a more refreshing, complex flavour. They are delicious and what I love the most is the beautiful pink colour of this Onion Challas.

    I came across with this recipe while I was searching for Kerala Style Biriyanis. Though I have tasted it, have never given a second thought about it or tried making it at home. Now, when I am making Thalassery Biriyani Onion Challas has become a default side dish along with Curd Onion Raitha. Onion Challas/Sarlas has a beautiful Pink colour which is quite unlikely to Onions. I was wondering how you can come up with this bright Pink Colour. But later I realized that it was the reaction between the Onion pigments & Vinegar which gave Onions a bright Pink colour. Even my husband was asking how I got this bright Pink Colour in this Salad.

    Onion Challas/Sarlas is incredibly simple to make. All you need is thinly sliced onions, an acid, a dash of Salt and a pinch of Sugar. It only takes about 5-10 Minutes to the maximum to get this Challas ready. Red Onions is the show maker here, but you can easily substitute it with white or yellow onions, although the colour you get from using Red Onion is stunning. Something happens as red onions sit in the brine — they become bright and pink.

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HOW TO MAKE ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

INGREDIENTS:

Red Onions - 1 Cup

Green Chillies - 1 No. (Optional)

Salt - To Taste

Vinegar - 1 Tbspn

Water - 2 Tspns

Sugar - a Pinch(Optional)

METHOD:

• Peel, clean & wash the Onions.
• Cut it into thin slices.
• Place the sliced Onions in a bowl.
• Sprinkle it with a dash of Salt along with 2 Teaspoons of Water.
• Pour in the Vinegar and mix well. 
• Now you have to mix the Onions. The best way is to use your hands.
• Rub it well with your finger until each slice of Onion is well separated and mixed well with Salt & Vinegar. 
• Leave this aside for about 5-7 Minutes. 
• Once soaked, Onions would have oozed out some water from it.
• Gently squeeze out the Onions and discard the water.
• Now add thinly sliced Green Chillies.
• Adjust the amount of Salt and add a pinch of Sugar.
• Onion Challas/Sarlas is ready to be served.
• Serve Onion Challas along with Fish Fry, Cutlets, Beef, Chicken Fry etc., 
• It can also be served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc.,

NOTES:

• Red Onions play a major role in turning the Salad into bright Pink Colour. But it can be substituted with White/Yellow Onions too.
• I have used White Rice Wine Vinegar in this recipe.
• If you like it to be a bit spicy then go ahead by adding Green Chillies. But it is truly optional.
• Make sure not to add too much salt while mixing up the Onions with Vinegar, which can make this Salad Salty. 
• Gently squeeze out the Onions once soaked and discard the water.

HOMEMADE COLESLAW RECIPE

A Slice of Soviet in My Soul

     My love for Russia particularly Russian Books & Communism started during my primary school days.  Rather young for the thoughts of Communism indeed.  But I was fascinated by the ideology along with Russia then. The place of War & Peace, Anna Karenina, Leo Tolstoy, Pushkin, Lenin and Stalin... I grew up reading Russian literature, mainly classics. I had always wanted to travel to Russia then. I still have Russia particularly Moscow & Leningrad(St.Petersburg) in my travel list until today.
    

A Bookshop That Knew My Childhood

    In 1987, under the vibrant banner of “Hindi-Rusi Bhai Bhai”, India and the Soviet Union came together in one of the most glorious cultural collaborations in their shared history. And somewhere amidst the rhythm of performances and the roar of applause in Coimbatore, a young girl in a Korathi costume danced her heart out — that was me. Today, I feel incredibly privileged to recall that I was part of this grand fiesta. Back then, I wasn’t just another performer — I was an ardent admirer of the USSR.

    My curiosity about Karl Marx, Lenin, and the ideals of Communism wasn’t something taught — it was something I absorbed, instinctively drawn to a culture that felt both distant and strangely familiar. Their literature, their resilience, their hauntingly lyrical storytelling — it all left a mark.  I still have those old, slightly musty Russian books stacked in a quiet corner of my shelf — Pushkin, Tolstoy, Gorky... their words may have aged, but my awe hasn’t. 

     The '90s bought in a wave of change as the Soviet Union gave way to Russia and these publications gradually went out of circulation.  I still have those books saved at home.  Even when I recently found my favourite childhood read Achante Balyam (When Daddy was a Little Boy), by Alexander Ruskin in a pdf form.  I jumped out of happiness like a kid. Saved it into my Phone's Books Library and read it once again.  Loads of Nostalgic memories lining up along with the book.

     There came my acquaintances with Coleslaw, Pavlova & Vodka.  Remember these were my know-hows when I was 6 years and I had to use my dictionary to find out what these words meant.  Oh! they were foods, was a big realisation and it took me long years after that to even taste a Coleslaw and Pavlova. Later knowing the fact that Coleslaw originated from Dutch Cuisine and not Russian.  But never going to taste Vodka & that's my choice.
     My first affair with Coleslaw was when I got hold of an Antique Malayalam Cook Book. When I found the recipe in it, the first recipe I tried from the book was Coleslaw. This homemade Coleslaw Recipe uses just 4 base Ingredients - Mayonnaise, Vinegar, Salt & Sugar(Some recipes even call for adding Dijon Mustards). Ya, don't forget to add finely shredded Cabbages & Carrots into the creamy dressing. You can use any type of Cabbage for this recipe or combine your favourites Cabbage varieties in it.  Then comes the Carrots, grate it/chop it up into thin strips. Chopping the Cabbages & Carrots into thin long strips is the secret behind crunchy Coleslaw.  So spend some time getting it precisely done.  You can even add thinly sliced Onions & Bell Peppers, Pickles, Olives, garnish it with Spring Onions, season it with Herbs etc., 
     This Coleslaw recipe is creamy, crisp and refreshing, with just enough creamy dressing to bring it all together. It's a great side for many different dishes! Coleslaw goes well with just about anything Roasted/Grilled Chicken /Lamb, Chicken Chop, Lamb Ribs, Fish & Chips, Deep-fried Chicken (a default combo served in KFC). For a Desi fiesta try Coleslaw with Tandoori Chicken & Tangdi Kababs or simply serve it along with Cutlets and Kebabs. I even love them stuffed inside Sandwiches, Burgers or Hot Dogs.

Cuisine - Dutch, Russian
Course - Side Dish
Difficulty -Easy
Serves - 3-4
Author - SM

Preparation Time - 10 -15 Minutes

HOW TO MAKE COLESLAW/HOMEMADE COLESLAW RECIPE

HOMEMADE COLESLAW RECIPE

INGREDIENTS:

Vegetables:

Cabbage - 1 Cup

Carrots - 1/4 Cup 

Optional Vegetables:

Onion - 1 No.

Bell Peppers - few

For Coleslaw Dressing

Mayonnaise - 1/2 Cup

Vinegar - 11/2 Tbpsn

Salt - To Taste

Sugar/Honey -11/2 Tbspn

METHOD:

• Clean, Wash & Shred the Cabbage and cut it into thin Strips. 
• Clean, Peel & wash the Carrots and then cut it into thin long strips(about1"long). 
• In a big mixing bowl, combine the ingredients mentioned under "For Coleslaw Dressing."
• Add the Vegetables and just toss to evenly coat.
• Can serve it right away.

HOMEMADE COLESLAW RECIPE

NOTES: 

• Cutting the Cabbage & Carrots into thin strips gives a crunchy texture to the Coleslaw.
• Can add a combination of Cabbage varieties too(Green, White, Purple etc.,).
• Can also add thinly sliced Onions or vegetables like Bell Pepper, Olives, Spring Onions, Pickles or fruits like Apple, Pineapple and add some Nuts for an added crunchiness in every bite.
• Some recipes even call for adding Dijon Mustards or seasoning the Coleslaw with Herbs or Pepper Powder. 

Kosambari Recipe: Crunchy South Indian Moong Salad

What Is Kosambari?

Kosambari is an authentic South Indian salad made with soaked moong dal, finely chopped fresh vegetables, grated coconut, and a simple tempering of mustard seeds, asafoetida, and curry leaves. It is light, refreshing, and entirely vegetarian.

The beauty of Kosambari lies in its simplicity and the way it celebrates the natural crunch of fresh vegetables combined with the tender, mild flavour of uncooked moong dal. It requires no cooking of the dal itself, just soaking.

History and Origin

Kosambari is a salad that belongs to the culinary tradition of Karnataka, particularly in the temple kitchens and South Indian homes where simple, sattvic (pure and light) foods are honoured. The salad appears often in traditional South Indian cuisine, served especially during auspicious occasions and festivals.

The word "Kosambari" may derive from the Marathi "Koshimbir," where salads hold similar importance. Some regions know it as Kosumalli, a name that speaks to the local language and cultural heritage of the dish. What unites all these names is the philosophy: fresh ingredients, gentle preparation, and respect for the season.

Kosambari and Ram Navami

When the summer heat presses down and you want something light, fresh, and cooling, Kosambari is a simple and quick fix that comes to the rescue. Though it is traditionally served during Rama Navami in the peak of summer for its cooling properties, it makes a wonderful, refreshing salad for any warm day when you want something effortless on the table.

Why You Will Love This Recipe

• No Cooking Required: The dal soaks, the vegetables chop, and the tempering brings it all to life. Total active time is less than 10 minutes.
• Naturally Crunchy Texture: By finely chopping vegetables instead of grating them, you preserve that satisfying bite that makes Kosambari memorable.
• Light and Refreshing: Perfect for summer heat, festival occasions, or whenever you want something nutritious that doesn't feel heavy.
• Adaptable to Your Pantry: Swap moong dal for Bengal gram or sprouted lentils; add beetroot or pomegranate seeds for colour and variation.
• Festival-Ready: Kosambari is the traditional naivedyam (temple offering) for Rama Navami, Navratri, and other auspicious occasions.

Recipe Overview

• Cuisine: South Indian, Karnataka
• Recipe Type: Salad, Naivedyam (Temple Offering)
• Yields: 1 medium bowl
• Servings: 3–4 portions
• Difficulty: Easy, Beginner-Friendly
• Dietary Options: Vegetarian, Vegan, Gluten-Free, Dairy-Free
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 5–10 minutes
• Soaking Time: 1 hour (or 20–30 minutes in hot water)
• Tempering Time: 5 minutes
• Total Time: 1 hour 10 minutes (mostly passive)

How to Make Kosambari: Step by Step Guide

Ingredient List

For the Base Salad:

• 1/2 cup Yellow Moong Dal (soaked)
• 1/4 cup Cucumber, finely chopped
• 1/4 cup Carrot, finely chopped
• 2 nos. Green Chillies, finely chopped
• 2–3 tbsp Fresh coconut, grated
• A small handful Coriander leaves, finely chopped
• 1 tsp Fresh lemon juice
• To taste Salt
• A small pinch Jaggery or sugar (optional, but balances the tanginess)

For the Tempering:

• 2 tsp Coconut oil or sesame oil
• 1/2 tsp Mustard seeds
• A pinch Asafoetida (hing)
• 1 sprig Curry leaves

Method: Detailed Cooking Instructions

Step 1: Soak the Moong Dal

1. Clean and wash the yellow moong dal thoroughly under running water until the water runs clear.
2. Soak the moong dal in ample clean, filtered water for approximately 1 hour.
3. Alternatively, if you are short on time, soak it in hot water for 20–30 minutes.
4. Once fully soaked, the dal should feel tender and soft to the touch, with no hard centre remaining.

Pro Tip: Ensure the water you use for soaking is clean and filtered (or boiled and cooled). This prevents any unwanted bacteria and ensures the dal absorbs water evenly. The soaking time depends on the water temperature and the age of the dal.

Step 2: Prepare the Vegetables

1. While the moong dal soaks, finely chop the cucumber into small, bite-sized pieces. Avoid grating it, as this releases excess moisture and makes the salad soggy.
2. Peel the carrot and finely chop it into small pieces that match the size of the cucumber.
3. Finely chop the green chillies, removing the seeds if you prefer a milder heat.
4. Roughly chop the coriander leaves and grate the fresh coconut. Set all vegetables aside in separate small bowls.

Pro Tip: The secret to Kosambari's signature crunchy texture is finely *chopping* vegetables rather than grating them. Grating releases water from the vegetables, which softens the salad over time. Small, uniform chopped pieces hold their texture and stay fresh longer.

Step 3: Make the Tempering

1. Heat the coconut oil or sesame oil in a small pan over a very low flame.
2. Once the oil is warm (not smoking), add the mustard seeds and let them splutter for a few seconds.
3. Immediately add the asafoetida powder, stirring quickly to avoid burning.
4. Add the curry leaves and turn off the flame after 2–3 seconds, allowing the leaves to release their aroma without losing colour.

Pro Tip: Keep the heat low and the timing short. This tempering is not meant to cook or brown the mustard seeds; it simply awakens their flavour and releases the fragrance of the curry leaves. Overheating will turn the mustard bitter and the curry leaves dark.

Step 4: Drain and Assemble

1. Once the moong dal has soaked fully, drain it completely and discard the soaking water.
2. Transfer the drained dal to a medium mixing bowl.
3. Pour the warm tempering (oil, mustard seeds, asafoetida, and curry leaves) directly over the dal and give it a gentle stir.
4. The heat from the tempering will lightly warm the dal and deepen its flavour.

Pro Tip: Work quickly at this stage. Add the tempering while it is still warm so the dal absorbs the flavour of the oil and spices without becoming completely hot (which would make it unpleasant to eat raw).

Step 5: Finish and Serve

1. Top the tempered dal with the finely chopped cucumber, carrot, green chillies, and coriander leaves.
2. Add the grated coconut.
3. Sprinkle in the salt to taste and add a small pinch of sugar or a tiny amount of jaggery if desired (this balances the acidity of the lemon and the heat of the chillies).
4. Squeeze the fresh lemon juice over the salad.
5. Using a light hand, gently fold all the ingredients together until they are evenly distributed. Do not crush or mash the vegetables.
6. Serve immediately in a small katori (bowl) as part of a South Indian meal, as a naivedyam, or as a light evening snack.

Pro Tip: Serve Kosambari at room temperature or slightly cool. The freshness of the vegetables and the mild warmth of the tempered dal together create the perfect balance. Never refrigerate it before serving, as this dulls the flavours.

Pro Tips and Notes 

• Choosing the Right Dal: Yellow moong dal is the traditional choice, but you can also use soaked Bengal gram (chana), sprouted green gram, or even sprouted mung beans. Adjust soaking times accordingly—sprouted lentils may need no soaking at all.
• The Soaking Water Matters: Always use clean, filtered, or boiled and cooled water for soaking. This prevents off-flavours and ensures the dal absorbs evenly.
• Why Chopped, Not Grated: Grating vegetables releases their moisture, which pools at the bottom of the bowl and makes the salad soggy and watery. Finely chopping preserves the crunch and allows the salad to stay fresh longer.
• Adjust Lemon Juice Gradually: Start with 1 teaspoon and add more to taste. The acidity balances the earthiness of the moong dal, but too much lemon can overpower the delicate flavours.
• The Role of Sugar: Adding a small pinch of jaggery or sugar is entirely optional, but it softens the sharpness of the lemon and adds a touch of warmth that rounds out the flavour profile. Use it sparingly.
• Tempering Technique: Keep the flame low throughout the tempering process. High heat will brown the mustard seeds and turn the curry leaves dark, resulting in a bitter taste.
• Serve Fresh: Kosambari is at its best when eaten immediately after assembly. The vegetables stay crunchy, and the flavours remain bright and distinct.
• Festival Naivedyam: Kosambari is traditionally served as a naivedyam (temple offering) during Rama Navami, Navratri, and other auspicious festivals. It is sattvic (pure, light, and vegetarian) and honours the spiritual significance of these celebrations.

Serving Suggestions

Kosambari is best enjoyed as a light side salad alongside South Indian rice dishes such as coconut rice, tamarind rice, or lemon rice. It is the perfect balance to richer curries like sambar or rasam.

During Rama Navami, serve Kosambari as part of a traditional thali alongside panagam (jaggery drink), neer mor (spiced buttermilk), and rice. For a simple summer lunch, offer it as an evening snack with a cup of warm coconut milk or traditional South Indian coffee.

Try Pairing With: My recipes for Panagam, Neer Mor, or Coconut Rice for an authentic Rama Navami meal.

Storage Suggestions

• Refrigeration: Kosambari is best served fresh within 1–2 hours of assembly. If you must refrigerate, store it in an airtight container for up to 24 hours. The vegetables may begin to lose their crunch after a few hours, as they release moisture into the dal.
• Soaked Daal Preparation: You can soak the moong dal in advance and refrigerate the drained, soaked dal in an airtight container for up to 24 hours. Keep the vegetables chopped and refrigerated in separate containers. Assemble the salad just before serving to maintain maximum crunch and flavour.
• Not Suitable for Freezing: The texture of raw soaked dal and fresh vegetables does not hold well when frozen. Freezing will compromise both the crunch of the vegetables and the tender texture of the dal.
• Reheating: Kosambari is eaten fresh and cold (or at room temperature) and should never be heated. If the salad has been chilled, allow it to return to room temperature before serving to restore the balance of flavours.

Frequently Asked Questions

Can I make Kosambari ahead of time?
You can prepare the soaked dal and chop the vegetables several hours in advance, storing them separately in airtight containers in the refrigerator. Assemble the salad just before serving to preserve the crunch of the vegetables and the bright flavour of the lemon.

What if I don't have fresh coconut?
Frozen coconut (thawed) or unsweetened desiccated coconut can be used as a substitute. If using desiccated coconut, lightly toast it in a dry pan before adding it to the salad to rehydrate it slightly and restore its fragrance. Avoid using sweetened coconut, which will throw off the balance of flavours.

Can I use sprouted moong instead of soaked moong?
Absolutely. Sprouted green gram has a slightly different texture (firmer and more porous), but it is equally delicious and more nutritious. Sprouting takes 2–3 days depending on the weather, but the result is a dal with even better digestibility.

How do I adjust the spice level?
Reduce or increase the number of green chillies based on your heat preference. If you want a milder salad, remove the seeds from the chillies before chopping them. For added warmth, leave the seeds in or add a pinch of red chilli powder to the tempering.

Is Kosambari vegan?
Yes. Kosambari is naturally vegan if made with coconut oil or sesame oil for the tempering. There is no dairy in the traditional recipe. It is also gluten-free, making it suitable for many dietary preferences.

Why is my Kosambari watery?
The most common reason is grating the vegetables instead of chopping them finely. Grating releases the water in the vegetables, which pools at the bottom of the bowl. Finely chop all vegetables into small, uniform pieces instead. Additionally, do not refrigerate the salad before serving, as cold temperatures accelerate the release of vegetable water.

Can I add other vegetables to Kosambari?
Yes. Finely chopped beetroot adds colour and earthy sweetness. Pomegranate seeds add brightness and a tart bite. Bell peppers, radish, or even finely shredded cabbage work beautifully. However, stick to vegetables with a naturally crunchy texture and low water content, such as carrots, cucumbers, radishes, and beetroot.

Recipes You Might Like From My Blog

• Panagam: Ram Navami Jaggery Drink — The cooling sweetness of jaggery and spices that pairs perfectly with Kosambari.
• Sundal Recipes Collection — Other temple offerings and festival stir-fries with whole lentils and pulses.
• Raithas and Salads — My complete collection of South Indian Salads and yoghurt-based side dishes.
• Neer Mor: Spiced South Indian Buttermilk — The traditional cooling drink served alongside Kosambari during warm summer months.

A Light, Crunchy Moment of Tradition

Kosambari teaches us that the finest dishes are often the simplest ones. There is nothing elaborate here—just the patient soak of a lentil, the careful chop of fresh vegetables, and the warmth of a gentle tempering that ties everything together.

When you make Kosambari, you are not just preparing a salad. You are honouring a tradition that has nourished South Indian families and temple kitchens for generations. You are claiming a moment of lightness and freshness in your own kitchen, just as South Indian mothers did when the summer heat pressed down and our bodies asked for something simple, something pure.

That's the gift of Kosambari. It asks so little and gives so much.

MOOLI RAITA - YOGURT SALAD WITH RADISH

HOW TO MAKE MOOLI RAITA - YOGURT SALAD WITH RADISH

INGREDIENTS:

METHOD :

• Clean and Peel the Radish.
• Chop Radish into very thin slices & finely chop them
• Finely chop Green Chillies & Coriander Leaves.
• Whisk the Curd until smooth, pour it into the chopped Radish and Green Chillies.
• Add Salt, a pinch of Sugar and mix until well combined.
• Garnish it with finely chopped Coriander Leaves.
• Refrigerate the Mooli Raitha until it is served.
• Serve it along with Chapatis, Roti/Parottas and Parathas/Theplas or along with Biriyanis/Puloas.

NOTES :

• Finely chopped/grated Radish tends to ooze out water, so slightly squeeze out the extra water from the Vegetable before adding it along with Curd.
• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Radish.
• Whisking and refrigerating the Curd will give a good, smooth texture to Mooli Raitha.
• Adding Sugar to the Mooli Raitha is purely optional.
• Refrigerate the Mooli Raitha until it is served.
• Can add a Pinch of Red Chilli Powder for a slightly spicier version of Mooli Raitha.
• Can also add a pinch of Chaat Masala to add flavour to the Mooli Raitha.

CURD ONION RAITHA - VENGAYA PACHADI

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.
     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.
     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

Cuisine - Indian
Recipe - Condiment
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes

HOW TO MAKE CURD ONION RAITHA

CURD ONION RAITHA - VENGAYA PACHADI

INGREDIENTS:

METHOD :

• Clean and rinse Mint and Coriander leaves in running water and allow it to drain in a colander.
• Chop Onions into thin slices or finely chop them
• Finely chop Green Chillies, Coriander leaves and Mint Leaves.
• Whisk the curd until smooth, pour it into the chopped Onions and Green Chillies.
• Add Salt, a pinch of Sugar and mix until well combined.
• Garnish it with finely chopped Coriander and Mint Leaves.
• Refrigerate the Onion Raitha/Vengaya Pachadi until it is served.
• Serve it along with Biriyanis, Puloas or along with Chapatis, Roti/Parottas and Parathas.

NOTES :

• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Onions.
• Whisking and refrigerating the Curd will give a good, smooth texture to the raitha.
• Adding Sugar to the Onion Raitha is purely optional
• Refrigerate the Onion Raitha//Vengaya Pachadi until it is served.

MINT RAITHA

INGREDIENTS:

METHOD :

• Clean and rinse Mint leaves in running water and allow it to drain in a colander.
• Grind fresh Mint Leaves, Green Chillies, Cumin Powder, Salt and a pinch of Sugar in a small blender jar into a fine paste.
• Whisk the curd until smooth, pour the mint paste to the curd.
• Add a pinch of Black Salt and mix well until well combined.
• Refrigerate the raita until it is served.

NOTES :

• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Mint Paste.
• Whisking and refrigerating the Curd will give a good, smooth texture to the raita.
• Adding Sugar to the Mint Paste will help retain the green colour.
• Adding Black Salt is purely optional, can substitute it with Chaat Masala.
• Refrigerate the raita until it is served.