Cashew Cream Raita

Please visit us on recipes.ourfoodprint.com, for these recipes and many more! 

Its so good, Every one loves it... despite the initial scepticism of a dairy free raitha... :)

Its takes little time to make and is extremely good for health. Imagine cashews and fresh veggies...it is only going to do you good.

Cashew Cream Raitha

For one big bowl of raita you will need

1 - 1.5 cups cashew soaked in water for an hour, (if pressed for time, I simply heat the water a bit and let it soak while I'm preparing the veggies)

6-7 small cloves of garlic 

Following vegetables need to be finely chopped

1 onion 

1 cucmber 

1 red carrot (optional)

1 tomato (optional)

1 green chilly

1 lemon

1 tsp coriander leaves

2 mint leaves

Spices

1/4 tsp chilly powder

1/2 tsp crushed fresh jeera/cumin powder

1/2 tsp or more as per taste, amchur/dry mango powder

salt to taste (black salt is a great option)

Grind cashews with garlic cloves and just enough water to make a fine paste

Remove from grinder into a big bowl, and add water to make the consistently more liquid, enough to drip easily from a spoon, or the regular raita consistency.

Add the spices, lemon juice, salt and mix well 

Add the veggies and leaves, mix well.

Garnish with coriander leaves and refrigerate. Serve chilled.

Goes well with any Indian food, specially pulao's and biryanis. Change the veggies and spice and you could get a creamy spread/dip for starters too.