Sev ka Raita

Sev ka Raita is an Indian condiment made with fresh creamy beaten curd along with gram flour vermicelli, herbs and spices.

Raita is made with beaten curd with some kind of either raw or cooked vegetables, fruits or even tiny gram flour dumplings, called Boondi. When we talk of raita the most popular one is that of Boondi. Here the boondi is either soaked or can be added as it is. Boiled potatoes also make excellent raita, but the Sev ka Raita is something that I really enjoy. In Sindhi we call sev as singar and curd as dudh , hence the name Singar jo Dudh.

Before I share the recipe for it, let me share some tips on Raita Making.
  1. The curd should always be fresh.
  2. If the curd is on the sour side, you could add some fresh milk or some sugar.
  3. Straining the curd in a sieve will give you a uniform texture and the curd will be creamy.
  4. Add tiny bits of veggies or fruits as they are easier to scoop in a spoon and blend well with the curd.
  5. Adding a crunchy element takes the raita to another level. For crunch one can add onions, pomegranate, Sev, Boondi, nuts etc.
  6. Make sure to add salt in the curd and use rest of the spices for garnish.
  7. Coriander, mint and green chillies are the highlight of any raita.
  8. Always serve your raitas chilled.

 

So now that we are done with the tips let’s talk about the Sev ka Raita.
Sev is gram flour vermicelli. You can choose to make it at home or use store-bought. There is a huge variety available and you can choose from the mild to the very spicy one. I have chosen the soft variety with Ajwain. For this kind of Sev Raita, all you need to do is beat the curd, add salt and paste of one green chilly and finally the Sev and coriander leaves. The sev has to be added just before serving so it retains the crunch. Do not mix it, else it will turn soggy.

 

If you wish to add some pomegranate pearls you could add those too, they taste awesome and give a wonderful crunch. The same Sev ka Raita can be tweaked and you can have numerous recipes with different flavours.

 

Sev ka Raita

 

Sev ka Raita

Ingredients

1 cup curd
1 green chilly, pounded or paste
Salt to taste
Sev
Coriander leaves

Method

Sieve the curd.
Add salt and green chilli paste.
Chill the curd, pour it into the serving bowl.
Sprinkle sev and coriander leaves.
Serve immediately.

 

Sev ka Raita

 

Here are some of my favourite Raita’s –
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-
Week 1
Everyday Thalis
Week 2
Regional Thalis

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal

Print Recipe
Sev ka Raita
Sev ka Raita is a Indian condiment made with fresh creamy beaten curd along with gram flour vermicelli and herbs and spices .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 05 Minutes
Cook Time 00 Minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 05 Minutes
Cook Time 00 Minutes
Servings
Ingredients
Instructions
  1. Pass the curd through a sieve to get a uniform texture.
  2. Add salt and green chilli paste.
  3. Chill the curd, pour it into the serving bowl.
  4. Sprinkle sev and coriander leaves.
  5. Serve immediately.
Recipe Notes

Sev ka Raita

 

6 thoughts on “Sev ka Raita”

  1. Wow, this is surely an apt one for rice or roti, Vaishali. Such a simple one, yet we have to take so many things into account to make this a perfect one right…too good! I was wondering on the dudh when you had mentioned it in the previous post, then I reread to understand..nice..:)

  2. I am crazy for raitas, give me any and I will eat it. I make boondi raita, potato and many. But yes did not made sev raita, though have added sev in yogurt and eaten it. Will try this next.

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