Recipes, Food Styling and Photography by Farrukh Aziz
Plum-Garlic Raita (Lahsuni Aloo-Bukhara Raita)
The best thing next to a biryani would be a flavourful raita to go along with it. Apparently, it doesnt stop only to a biryani, and can also pair up with pulao, khichdi, parathas or any type of spread, be it vegetarian or non-vegetarian. This unique raita made out of plum and garlic is a must try if you would like to give an upper edge to your plain raita. You will always love it once you make it and here is how you can….
300 gms, yoghurt, whisked
2 nos, large red plums, deseeded and finely chopped
5 nos, garlic cloves, finely chopped
1/4 tsp, black pepper powder
1/2 tsp, sugar
1/2 tsp, chili flakes
salt as per taste
1/2 tsp, rock salt
1/2 tsp, roasted cumin powder
1/2 tsp, chaat masala
2 tsp, oil
juice of 1 lemon
6 nos, garlic cloves, thinly sliced
3 tsp, oil
Chili flakes and green coriander leaves
In a pan, heat oil. Add chopped garlic and fry till slight golden (Do not burn)
Add chopped plum and saute on high heat for 2 minutes.
Add black pepper powder, sugar, chili flakes, salt and sprinkle some water. Mix well, cover and simmer till the plums get soft and mashable. Mash them lightly, take it off the heat and allow it to cool completely.
In a large bowl, add whisked yoghurt, rock salt, roasted cumin powder, chaat masala, juice of 1 lemon and prepared plum sauce. Mix very well and adjust the consistency and seasoning as per the requirement.
Heat oil, add sliced garlic and fry till the garlic turns golden brown and gives out an aroma.
Take it off the heat and immediately pour this tempering over the raita.
Garnish with coriander leaves and chili flakes.
Serve with pulao, khichdi, parathas, biryanis and so on. This raita can also be enjoyed chilled or at room temperature.
NOTE:- If large red plums are not available, you can also use smaller ones.
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…