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.
- The curd should always be fresh.
- If the curd is on the sour side, you could add some fresh milk or some sugar.
- Straining the curd in a sieve will give you a uniform texture and the curd will be creamy.
- Add tiny bits of veggies or fruits as they are easier to scoop in a spoon and blend well with the curd.
- Adding a crunchy element takes the raita to another level. For crunch one can add onions, pomegranate, Sev, Boondi, nuts etc.
- Make sure to add salt in the curd and use rest of the spices for garnish.
- Coriander, mint and green chillies are the highlight of any raita.
- Always serve your raitas chilled.
Sev ka Raita
Sev ka Raita
- 1 cup curd
- 1 green chilly pounded or paste
- Salt to taste
- coriander leaves
- Pass the curd through a sieve to get a uniform texture.
- Add salt and green chilli paste.
- Chill the curd, pour it into the serving bowl.
- Sprinkle sev and coriander leaves.
- Serve immediately.