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Vengaya chichdi (onion raita)

by Uma Harish
(Portland, Oregon, USA)

Ingredients required

2 medium size onions
1TBS oil
1tsp rai
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.

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Jul 16, 2012
Thank you
by: uma

Thank you so much for the encouragement....

Jul 04, 2012
by: Sneha

Oh, I used to make this often ... thanks for sharing ! I'm sure eating this in US keeps Indian roots alive?!

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