1 cup washed and soaked sabudana (tapioca or sago)
3-4 cup nicely whisked curd
2-3 green chillies or you can add green chilli paste according to your taste
Curry leaf 4-5
1/2-1/4 tsp mustard seed
1-2 tbsp chopped mint leaf
Salt or black salt as per your taste
1 cup Water for boiling
1 tsp oil
In a pan add water and boil it till you see bubbles. Later add tapioca (sabudana or sago) in it and close the lid and off the flame. Let it stay for 2-3 mins and later drain the water. Once tapioca gets to room temperature add it to curd. In a pan add oil, once oil gets heated add mustard then add green chilli, curry leaf and mint leaf once mustards starts to splutter. If you are using chilli paste then add directly to curd before adding tadka and tapioca (sabudana). Once tadka cools down add this to curd with tapioca.Give a good stir and refrigerate for at least 1 hour before you serve.
Note: you can add mint leaf directly to curd too.
If you feel your raita is thick you can always add little milk to make the consistency you want but make sure you don’t add too much.
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