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.
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This is definitely unique! Bookmarked to try this weekend
I’ve just accidentally found your site and I am thrilled! I LOVE Indian food and have experimented with making it at home (with about a 50-50 success rate). Yoghurt and eggs doesn’t sound as unlikely to me as Eggs and Apples, which I’ve made as a curry before and it is just to die for because of the incongruency of the flavors.
Thank you for this site. You’re in my Bloglines now.
Malika – Thanks!! I know it is mouth watering. Now only to get it even half way as nice as the original experience!
wow, this sounds fantastic!
[…] is one of them. A ice-cold, savoury dish, raita is spiced yogurt with vegetables and even eggs. You can have cucumber and mint raita, mixed vegetable raita, boondi raita and potato raita. […]
This is a lovely variation. I love eggs & am surely going to try this very soon.
CAN YOU TELL ME WHAT IS asafoetida PLES
i am off work sick and i just made a version of this for my lunch. it was quick, easy, and fragrant enough to give my cold-addled tastebuds a real treat.
I used a poached egg though, too impatient to wait for the boiled variety, and less oil because I am trying to lose some weight, but I think, I hope, I managed to capture the spirit of the dish. It certainly tasted very, very good to me.
thanks for posting this – it has been in the back of my mind for a while and i am happy I finally got around to testing it out.
Yay, you love me! Please come back for more okay?
pure. unadulterated. love.
i LOVE your site.
am just about to try your raita recipe. in about ten minutes i will either love or hate you!
have forwarded it to everyone i know as well!!
My mother just bought me three packs of dried mustard powder and I was wondering what the heck to do with them. I even contemplated hiding them in her suitcase when she returned to India.
I’ll have to try putting some in raita next time. Thanks for the tip.
Thanks for the recipe. The picture looks good. I am a huge fan of Indian food (I am a Malaysian); grew up with at least one curry dish on the dining table each day.
So glad to find your website through NoodlePie. Keep them coming.
Nice site you have here….just browsed through a link..
Have you ever tried to put dried,hot mustard powder in the Raita? I find that adding the mustard powder greatly enhances the flavor…just a thought.
I will be a regular visitor from now on to this site!
Cheers from Newfoundland,