October 16, 2006
Raita or savoury yoghurt, with spices and salt, is a must at every North Indian meal. Not only is it good for the stomach, but also has a cooling effect on the tongue. While mint and cucumber are most well known, we make raita with aubergines, potatoes, okra and mixed vegetables.
When my friend came over, I couldn’t resist asking her to make her special anda raita – yoghurt with eggs. This recipe is a treasure. her husband – cheeky sod – even suggested she leave out an essential ingredient to keep the recipe a secret.
It’s an unlikely partnership, but one that sparks up any Indian meal.
This recipe serves 4-5:
5 hard boiled eggs, peeled and halved
750gms set natural yoghurt
Half tsp asafoetida
Half tsp turmeric
3 long dried red chillies
15 curry leaves
1 heaped tsp whole cummin
1.5 tsp mustard seeds
6 tbsp oil
Salt to taste
Mix salt in the yoghurt and pour into a shallow dish. Dunk the egg halves in, ensuring they are smothered with the yoghurt.
In a little pan, heat the oil. When hot, add the asafoetida and let it cook for a minute. Then add the cummin seeds, mustard seeds, turmeric powder and red chillies. As they heat up add the curry leaves and watch them sizzle.
When the curry leaves start changing colour from green to a dark brown, take the pan off the heat and pour the mixture over the eggs and yoghurt.
Enjoy with dhal and rice. Or as in my case, just on its own.