Lahsuni Methi Ka Raita

Raita is something we all are familiar with, as it is one the most well-liked accompaniment with any sought of Indian meal. It is basically whisked yoghurt flavoured with any seasonings, veggies and even fruit of one’s choice. Some raita is with tempering and some without it. Well, am a fan of both type, be it a plain or tempered or flavoured. One such my most favourite is Lahsuni Methi ka Raita, sounds different ..right?? But, this is an absolute relish to go with any kind of fact it works stunning with just plain khichdi too. Lahsuni ( fried garlic) flavour enhances the aroma giving it a perfect punch to methi and yogurt along with a balanced taste of salty, sweet and sourness. Serve this different yet outstanding lahsuni methi ka raita with Soya bean PulaoAkhni Pulao, Kadhai paneer Or Bhuna Gosht or Dal Makhni, it will enrich your meal to the best one.

Methi ka Raita

Lahsuni Methi Ka Raita

1 cup, fresh methi leaves, finely chopped
3/4 cup, yogurt, whisked well
2-3 garlic cloves, finely chopped
1/2 teaspoon cumin seeds
1 teaspoon lemon juice
1/4 teaspoon, green chilli, crushed coarsely or chopped finely ( you can adjust accordingly)
1/2 teaspoon sugar
1/4 teaspoon salt
Black salt to taste
2 teaspoon (10 ml) oil

3 garlic cloves
2 teaspoon oil ( 10 ml)
A pinch of Kashmiri red chilli powder

Lehsuni Raita

Lehsuni Methi Ka Raita

In a pan, heat 2 teaspoons of oil
Add cumin seeds and allow it to crackle
Add chopped garlic and fry until golden and aromatic
Add green chilli and chopped methi leaves, sauté well on high heat for few seconds
Add sugar and 1/4 teaspoon salt and cook on high for another minute. Do not cover and cook
Take it off the heat and keep aside for few minutes to cool
In a bowl, add whisked yogurt, cooked methi, black salt to taste, lemon juice and mix well
You may add water and adjust the consistency of raita along with seasoning as per your preference.

For tempering:
Heat 2 teaspoon oil in a small pan
Add chopped garlic and fry until golden
Switch off the heat and immediately add pinch of red chilli powder
Pour this tempering over the raita and serve

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    • hi Lori, dry methi can be used but quantity here would differ …for 3/4 cup of ypgurt you can use 3-4 teaspoon max of it as it is a bit stronger than the fresh ones