Karam Kalle ka Raita

Print Recipe

Prep Time 15

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine New

Servings ml (1 1/4 pints) (3 1/4 cups)

Calories 1 kcal

Equipment

Bowl
Colander

Ingredients

1/2 Cabbage thinly sliced
1 tablespoon Cumin seeds roasted and crushed
1 teaspoon Peanuts roasted and crushed
Coriander (Cilantro) leaves, Few, chopped
500 ml Natural (plain) yoghurt (2¼ cups), whisked
1 teaspoon Chili powder
1 teaspoon Sugar
1 Green chili de-seeded and chopped
Salt

Instructions

Soak the shredded cabbage in a bowl of warm salted water for about 30 minutes.
Then drain in a colander for about 30 minutes.
Put the cabbage in a bowl with the yoghurt and all the other ingredients then season with salt.
Mix well.
Chill for 30 minutes before serving.

Nutrition

Serving: 750mlSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 2IUSugar: 1gFiber: 1gPotassium: 2mgCholesterol: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

Tried this recipe?Let us know how it was!

Karam Kalle ka Raita

Equipment

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients