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Sannata Raita - By Chef Reetu Uday Kugaji
The ingredients & method of preparing it, helps to calm & soothe our stomach discomforts and aids in digestion. This raita has a thinner consistency than the usual raitas.
The immensely popular Sannata Raita from Uttar
Pradesh & Bihar packed with a dose of spices & fresh coriander leaves,
has a great earthy & smoky flavour. Its unique name "Sannata"
means complete silence. The ingredients & method of preparing it, helps to
calm & soothe our stomach discomforts and aids in digestion. This raita has
a thinner consistency than the usual raitas.
Preparation
Time: 25 mins
Cooking
Time: 1 min
Serves: 4
Ingredients:
Sour
Curd, whisked - 1 cup
Water
- 2 ½ cups
Red
Chilli Powder - 1 tsp.
Salt
- To taste
Coriander
Leaves, finely chopped - 1 tbsp.
Boondi-
¼ cup
For
the Tempering:
Clay
(Earthenware) Diya - 1
Mustard
Oil, heat until it smokes, cool it completely, heat again - 4 tsp
Cumin
Seeds - 1 tsp
Asafoetida - ¼ tsp
For
the garnish:
Fresh
Mint Leaves - 1 sprig
Method:
1. In
a large bowl, mix curd, water, red chilli powder & salt to taste.
2.
Add coriander leaves. Mix.
3.
Heat oil in the clay (Earthenware) diya. Add cumin seeds and let them crackle.
Add asafoetida.
4.
Now dip the entire diya in the raita.
5.
Cover & set aside for 15 mins.
6.
Add boondi & mix.
7.
Remove the diya.
8.
Serve, garnished with fresh mint leaves.
Chef Tips:
• You may add carom seeds too.
• You may add dried crushed mint leaves & rock
salt, if desired.
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