Watercress Raita
Jal-Khumbi Raita
Mamta Gupta
I love the slightly sharp taste of Watercress in salads and sandwiches. So one day, I thought why not use it in raita! It was really nice. You can make a few variations.
Serves 6-8 as part of a meal.
Ingredients
2 cups thick yoghurt or dahi
1 bunch (roughly 100 gm.) fresh Watercress leaves
1 tsp. salt, adjust to taste
1 green chilli, adjust to taste
1 tsp. cumin seeds dry roasted and coarsely ground*
Optional Extras. Any one of these can also be added
1 small red onion, finely chopped
1-2 green chillies, finely chopped (We Indians do not normally de-seed the chillies, but if you want the raita to be mild, you can de-seed them)
1/2 tsp. chilli powder
1 clove chopped garlic
1/2 cup of cucumber, grated or finely chopped
*I roast 1/4 cup of cumin seeds at a time, grind them coarsely, and keep in a small jar. It saves me fiddling around each time I need it.
Instructions
Wash and drain watercress and chilli.
Chop very finely, either in a food processor or by hand. Do nt make a paste.
Add to yoghurt, along with all other ingredients of choice.
Mix.
You can sprinkle a little chilli powder and/or roast cumin on top as garnish.
Serve chilled.
Also see Raita Selection.
Notes
Watercress leaves can also be used as stuffing for parathas, for making aloo bhjai etc., whereever you would normally use radish or mooli leaves.