Wednesday, 9 November 2011

Sabudana Raita - Saggubiyyam Perugu pachadi

Tasty raita is best as it has curds as the main ingredients which is the best dairy product for digestion and cooling the heat in the body. Particularly the sabudana raita is a famous navratri dish which is also good for the summer meal.

Sabudana Raita (Saggubiyyam Perugu pachadi)
Sabudana Raita - Saggubiyyam Perugu pachadi


Ingredients:
Sabudana/Saggubiyyam—1cup
Curry leaves and coriander leaves-few springs
Curd-2 cups
Green chillies-5nos
Onion: 3
Turmeric- a pinch
Salt to taste

Tempering:
oil - tsp
Red chillies-2 nos
Mustard Seeds-1tsp
Urad dal-1tsp
Jeera-1/2tsp
Hing -a pinch.

Method:

1.    Heat a kadai fry the sabudana until golden brown without oil. Remove from heat  soak the sabudana in curd for 30 min.

2.    Finely chop onion and green chillies and add to sabudana mixture.

3.    Add salt, coriander leaves.

4.    Heat oil in tadka pan add mustard seeds, jeera , urad dal and hing. add it to the sabudana mixture.

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