TRIVENI RAITA

Why this name for this raita?? Like the Triveni Sangam at Prayag, where Ganga, Yamuna and Saraswati meet and their confluence takes place, in this raita too, three very important vegetables' confluence takes  place.
Beetroot, which has the colour of blood almost...increases blood level.
Carrot, consuming which Vitamin A pills can be removed from your dictionary.
 Tomatoes, replete with lycopene...
all these three have gone inside this raita. Also, like the strong undercurrents in the Triveni Sangam,  ginger, which is good for digestion,  and peanuts, high in protein have vied with each other to enter the raita.
If you have a bowl of raita, it is almost equivalent to a healthy salad or meal, whatever you may call.

Ingredients

Fresh curds - 3 cups

Grated beets - 3/4 cup

Grated carrot - 1/2 cup

Grated tomato - 1/4 cup

Grated ginger - 1 tsp

Roasted peanuts - 1/4 cup, coarsely powdered

Sugar - 1 tsp

Salt to taste

Green chillies - 1-2 (If you like it to be spicy, chop it; else, slit it)

Grated coconut - 2 tsps

Coriander / cilantro leaves  for garnishing

Recipe Cuisine: Indian; Category: Lunch/ dinner / accompaniment

Prep time: 10 mts; Cooking time: nil

Serves 3-4

All the Trivenis waiting their confluence!!(Grated beets, carrots and tomatoes)

Grated ginger added

Sugar, salt and green chillies along with the peanut powder, go in too

Well whisked curds added, and mix well.

Washed and chopped cilantro / coriander leaves and grated coconut form the garnish.

Serve it with any Pulav. 

This post first appeared in www.malpatskitchen.com

Categories: Accompaniment & dips, Raitas