Burani Raita

A luscious yogurt-based condiment that elevates your dining experience with its rich and robust flavors. Freshly minced garlic, finely chopped herbs, and a hint of aromatic spices are skillfully blended into cool and creamy yogurt, creating a symphony of tastes that dance on your palate

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

250 grams hung curd (curd)
3-4 garlic cloves, finely minced
15 grams fresh mint leaves, chopped
15 grams fresh coriander leaves, chopped
5 grams roasted cumin powder
15 grams Salt
15 grams olive oil or any refined oil
Fresh coriander leaves, chopped (for garnish)

 Instructions:

1. **Prepare the Curd (Dahi) Base:**
   Whisk the hung curd in a bowl until it becomes smooth and creamy.

2. **Add Garlic:**
   Add the finely minced garlic to the Curd (Dahi). Adjust the quantity according to your preference for garlic flavor.

3. **Season the Curd (Dahi):**
   Add chopped mint leaves, chopped coriander leaves, roasted cumin powder, and salt to the Curd (Dahi). Mix well to combine.

4. **Temper the Curd (Dahi):**
   In a small pan, heat the olive oil or refined oil over medium heat.
   Add a few additional garlic cloves to the hot oil and sauté until they turn golden brown. This is the tempering for the raita.
   Pour the garlic-infused oil into the Curd (Dahi) mixture and mix well.

5. **Garnish:**
   Garnish the Burani Raita with additional chopped fresh coriander leaves.

6. **Chill and Serve:**
   Refrigerate the Burani Raita for at least 12 hours before serving. This helps the flavors to meld.

7. **Serve:**
   Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy main course.

The Burani Raita with its garlic and herb-infused Curd (Dahi) brings a unique and delicious flavor to your meal. It adds a cooling and refreshing element that complements the spiciness of the main dishes. Enjoy this flavorful raita!