Purple Mogri Raita Recipe

Cooking Directions

• STEP 1.Wash and chop the purple mogri into small pieces.
• STEP 2.In a bowl, whisk the yogurt until smooth.
• STEP 3.Add the chopped mogri, cumin powder, chaat masala, salt, and chopped coriander leaves to the yogurt.
• STEP 4.Mix well until all the ingredients are combined.
• STEP 5.Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve chilled and garnish with a sprinkle of cumin powder and coriander leaves.

Cooking Tips

• You can blanch the chopped mogri in boiling water for a minute if you prefer a softer texture.
• Adjust the spices according to your taste preferences.
• For a creamier raita, you can add a tablespoon of fresh cream or hung curd.

Storage and Serving

• Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the raita as a side dish with biryani, pulao, or any Indian meal.
• It can also be enjoyed as a dip with crispy papadums or as a topping for stuffed parathas.