Vengaya chichdi (onion raita)
by Uma Harish
(Portland, Oregon, USA)
2 medium size onions
1tsp udit dal
2 red chillies
1 green chilly (optional)
Corriander finely chopped to granish
4-5 curry leaves
2 TBS Dessicated coconut
1 cup yogurt
Salt to taste
In a pan saute with oil, rai, udit dal, red chillies and finely chopped onions until light brown.
Add salt to taste.
In a mixie, blend together yogurt, green chilly (if you prefer raita to be nice and spicy) and coconut.
Add this to the pan and switch off the flame immediately. (Do not heat the yogurt.)
Garnish with finely chopped coriander and curry leaves.
Enjoy the raita with any fulkas or parathas.