This recipe is hot and sour and sweet recipe is good for any bland diet. If anyone is in convalescence from fever they can take porridge, kanji with this raitha as side dish but should be consumed in less amount as it is very hot and should be avoided by people with ulcer or stomach problems.
- Ginger 2-3 inch piece
- Green chili 5-6
- Jaggery crushed 1 tablespoon
- Tamrind juice extracted from small gooseberry size ball.
- Mustard seeds 1 spoon
- Asafoetida 1 pinch
- Salt to taste
Grind ginger, green chili, jaggery together and mix well with tamrind juice and salt.
Heat little oil in a pan, add mustard seeds and pour the raitha mixture, a pinch of asafoetida.
When this mixture boils and the raw smell of tamrind, ginger and chili goes off remove from fire and store in a container and serve when necessary, this will stay well for 3-4 days. This can be boiled well to a paste consistency and stored for 10 days.
Preparation time: 10 minutes
Cooking time: 10 minutes
Yields: a cup of raitha