Hagalakayi Mosaru Gojju / Bitter Gourd Raitha

Ingredients:
1 cup chopped Bitter Gourd / Hagalakayi
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
1 - 2 broken Red Chillies
2 strands of Curry Leaves
Salt to taste
2 - 3 Tbs Oil

Recipe:
Remove the seeds and cut the bitter gourd into small pieces as shown in the picture below. Chop green chillies into two halves.

Put 2 Tbs oil, mustard seeds, cumin seeds, black gram seeds, broken red chillies in a thick bottomed vessel/pan and heat.

Once it starts spluttering add pinch of asafoetida, green chillies, curry leaves and fry them for few seconds.

Add chopped bitter gourd, pinch of turmeric powder, salt and fry them for about 10 -15 mins in low/medium flame until it is cooked properly as shown in the picture below. Keep it aside till it comes to room temperature.

Put cooked bitter gourd, 2 cups of curd, required amount of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.)  It goes well with rice/chapathis/paratas.

Bolu Darale(Bolu Peere / Luffa Gourd / Sponge Gourd) Raitha

Ingredients:
1 small tender Bolu Daarale / Bolu Peere / Luffa Gourd / Sponge Gourd
1 small Onion
1 Green chilly
2 - 3 strands of Coriander leaves
3 - 4 tsp grated coconut
1 - 1.5 cups Yogurt/Curd
Salt to taste
1/2 tsp Mustard seeds
8 - 10 Cumin seeds
Pinch of Asafoetida
1 strand Curry leaves
1 - 2 broken red Chillies

Recipe:

Peel sponge gourd and cut the sponge gourd, coriander leaves and onion into small pieces.

Add grated coconut into mixer for about 1 min by adding little amount of water and keep it aside.

Put all these chopped ingredients in a vessel. Add salt, ground coconut, curd/yogurt and mix well.(If curd is too sour, add the required amount of milk and mix.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice / Pulav/Biriyani.

Maragenasu(Yucca) Raitha

Ingredients:
2 medium sized Yucca / Maragenasu
2 Green Chillies
1/4 inch sized Ginger
4 - 5 strands of Coriander leaves
2 - 3 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
4 - 5 Buttermilk Chillies / Majjige Menasu / Balka (Optional)
Big pinch of Asafoetida
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Cook yucca in a pressure cooker(2-3 whistles) by adding sufficient amount of water. Once the pressure goes off, remove the outer cover of yucca and mash them properly as shown in the picture below. Chop coriander leaves, ginger into small pieces as shown in the picture below. Grind the grated coconut in a mixer for about 3-4 mins by adding little amount of water as shown in the picture below.

Put mashed yucca, chopped coriander leaves, ginger, salt in a vessel and mix them well. Add curd, ground coconut and mix well.(If curd is too sour, little amount of milk can be added.) Mash the green chillies and add it to Gojju.

Put buttermilk chillies and 2 tsp oil in a pan. Fry them in medium flame for about 2 mins until they turn light golden in colour. Add mustard seeds and cumin seeds to the same pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with Rice /Pulav, etc.

Halasinakayi Bele(Jackfruit Seeds) Raitha

Ingredients:
20-25 Jackfruit Seeds / Halasinakayi Bele
1 medium sized Tomato
1 medium sized Onion
1.5 - 2 cups Curds / Yogurt
1 Green Chilly
1/4 cup grated Coconut
4 - 5 stands of Coriander leaves
Small piece of Ginger
1-2 broken Red Chillies
1 tsp Mustard seeds
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
Pinch of Red Chilly powder
4 - 5 Curry leaves
1 tsp Oil

Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover, put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).

Once the pressure goes off, drain the excess water, mash them properly as shown in the picture below. Chop the tomato, onion, coriander leaves into small pieces as shown in the picture below. Put grated coconut, little amount of water in a mixer and grind for few seconds as shown in the picture below.

Put the mashed jackfruit seeds, chopped ingredients in a vessel and mix well. Mash the green chilly, add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, chilly powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.

Balekayi(Raw Banana / Plantain) Raitha

Ingredients:
2 Raw Banana(Plantain) / Balekayi (Preferred: Amunda/ Manga Balekayi)
2 - 3 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:

Cook the raw banana in a pressure cooker by adding sufficient amount of water and salt. (2-3 whistles)

Once the pressure goes off, remove the outer cover of the cooker banana, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed banana. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.)

Put mustard seeds, cumin seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.

Doddapatre(SaambraaNi) Soppina Raitha

Ingredients:
4 - 5 cups of chopped Coleus Aromaticus / Doddapatre / SaambraaNi
2.5 - 3 cups Curd / Yogurt
2 Green Chillies
Pinch of Turmeric powder
Salt to taste
Pinch of Chilly powder
1/4 - 1/2 tsp Chat Masala
Pinch of Asafoetida powder
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
4 - 5 Curry leaves
2 tsp Ghee
1 tsp Oil

Recipe:

Clean the Doddapatre leaves and wash them.

Chop them into small pieces as shown in the picture below. Cut green chillies into two pieces.

Put 2 tsp ghee in a thick bottomed vessel and heat. Add chopped Doddapatre leaves, green chillies, salt, turmeric powder and fry them for about 5 mins in medium flame until its cooked.  Keep it aside until it comes to room temperature.

Put cooked Doddapatre leaves, yogurt(If it is sour add required amount of milk), pinch of salt in a bowl and mix well. Sprinkle chat masala and chilly powder as shown in the picture below.

Put musatrd seeds, cumin seeds, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and keep it for few seconds and add the seasoning to Raitha. Mix well before serving. It goes well with Rice / Pulav / Chapathis / Paratas, etc.

Star Apple (Nakshatra Nerale) Raitha (Mosaru Gojju)

Ingredients:
20 - 25 Star Apples / Nakshatra Nerale
1 medium sized Onion
2 cups Curd / Yogurt
1 cup Milk
1 - 2 Green Chillies
4 - 5 strands of Coriander leaves
Small piece of Ginger
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
1-2 tsp Oil

Recipe:

Cut each star fruit, remove the seeds and chop them into small pieces as shown in the picture below. Chop the onion, coriander leaves, ginger into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel, add curd, milk, salt and mix them well. Mash the green chillies and mix them well. Remove the outer cover of garlic and mash them. Put the mashed garlic, oil in a pan and fry them in medium flame until they turn light golden in color. Add mustard seeds and once it starts spluttering, add pinch of asafetida powder, curry leaves and keep this for few seconds and add it to Raitha. Mix well before serving. It goes well with rice or any rice items like Pulao, Bisi Bele Bath, etc.

Broccoli Raitha

Ingredients:
2 Broccoli
2 strands of Celery leaves
2 - 2.5 cups Curd / Yogurt
2 Green Chillies
Pinch of Asafotida powder
1/2 tsp Mustard seeds
2-3 Curry leaves
Salt to taste
1-2 tsp Oil

Recipe:
Chop broccoli into medium sized pieces as shown in the picture below. Cut green chillies into medium sized pieces. Chop the celery leaves into small pieces as shown in the picture below.

Put oil and mustard seeds in a thick bottomed vessel / pan. Once it starts spluttering, add pinch of asafotida powder, curry leaves, green chillies, chopped celery leaves and fry them for about 2 mins in medium flame. Add chopped broccoli, salt and fry them for about 2-3 mins in medium flame. Sprinkle little amount of water and cook them well by covering a lid.

Keep it aside till it comes to room temperature. Once it comes to room temperature, add yogurt, salt and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Mix well before serving. It goes well with Rice / Pulav / Biriyani.

Capsicum Raitha

Ingredients:

1 large Capsicum / Bell Pepper

1/2 medium sized Onion

2 cups Curd / Yogurt

1-2 Green Chillies

Pinch of Turmeric powder

Pinch of Asafotida powder

1/4 tsp Cumin seeds

1/2 tsp Mustard seeds

1/2 tsp Black gram seeds

2-3 Curry leaves

2-3 strands of Coriander leaves

Salt to taste

1-2 tsp Oil

Recipe:

Chop capsicum, onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces.

Put oil, mustard seeds, cumin seeds. black gram seeds in a thick bottomed vessel/pan. Once it starts spluttering add pinch of asafotida powder, curry leaves, green chillies, onion, turmeric powder and fry them for about 3-4 mins in medium flame. Add chopped capsicum, salt and fry them for about 4-5 mins in medium flame. Keep it aside till it comes to room temperature.

Put fried capsicum mixture, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Garnish with chopped coriander leaves. Mix well before serving. It goes well with Rice/Pulav/Jeera Rice.

Spinach Raitha / Palak Mosaru Gojju

Ingredients:
3/4 bunch of Baby Spinach / Ele Palak Soppu
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Salt to taste
1 tsp Oil

Recipe:
Clean spinach leaves, wash them and keep them aside. Chop spinach leaves into small pieces as shown in the picture below. Chop green chillies into small pieces.

Put 1 tsp oil, mustard seeds, cumin seeds in a thick bottomed vessel/pan. Once it starts spluttering add pinch of asafotida powder, chopped green chillies and fry them for few seconds. Add chopped spinach leaves, pinch of turmeric powder, salt and cook them for about 4-5 mins. Keep it aside till it comes to room temperature. 
Put cooked spinach leaves, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins.  It goes well with rice/pulav/chapathis/paratas.

Boondi Raitha

Ingredients:

1/2 cup Boondi

2 cups Curd / Yogurt

1/4 tsp Chilly powder

Pinch of Chat Masala

Pinch of Pepper powder

2 Coriander leaves

Salt to taste

Recipe:

Prepare plain boondi as shown in Khara Boondi link.

Put 1/2 cup of boondi, 2 cups of curd, salt, chilly powder in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins. Sprinkle chat masala and pepper powder. Garnish chopped coriander leaves, little amount of boondi and serve. It goes well with rice/ chapathis/paratas.

Pineapple Raitha

Ingredients:

Small piece of Pineapple

Pinch of Salt

4-5 tsp Sugar

1.5 cups Curd / Yogurt

Recipe:

Remove the outer skin of pineapple and cut it into small pieces as shown in the picture below.

Add chopped pineapple, salt, sugar, curd and mix well. Refrigerate for about 1 hr. Serve along with Roti/Paratas or you can eat it just like that.

Thondekayi Raitha

Ingredients:
25 - 30 Tindora / Thondekayi
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:
Mash the tindoras using any hard material or stone as shown in the picture below.

Add mashed tindora, water and salt to a pressure cooker container and cook.(2 whistles)

Once the pressure goes off and they are cooled to room temperature, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed tindora. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.) Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.