Looking for some refreshing and healthier dips or sauces that are not made using butter or mayonnaise? Try this easy and light, peppery Nasturtium Leaves & Stems Raita or Nasturtium Yogurt Dip/Sauce made using Nasturtium leaves and stems.
A no-cook recipe and can be put together in just 5 minutes. Fresh and light it has a slightly tangy and peppery taste from yoghurt and Nasturtium. It can be used as a sauce or a dip.
So what is Nasturtium?
If you follow me on Instagram, you will know that I love gardening. I love to grow my own veg and herbs in whatever space I have. So this year I have grown a few edible herbs and flowers. Nasturtium is one of them.
The whole Nasturtium plant is edible. Its leaves, stems, seeds and flowers. It is believed to be a rich source of Vitamin C and helps improve the immune system.
Nasturtium is a hardy annual flower and easy to grow. And I can vouch for that it’s hardy. The seeds for me germinated in march end and I kept the plan outside. Due to frost, I thought I killed it. But after a month, it started blooming and I was so thrilled that I did not threw it.
They come in bushy and climbing varieties with attractive colourful flowers. Pollinators like bees, butterflies are attracted to the beautiful flowers. They are generally planted as companion planting to different vegetable plants as they attract aphids.
The leaves, stems and flowers have a peppery taste. I have yet not tasted the seedpods. The seed pods can be pickled to make capers. The leaves and flowers can be eaten raw in salads. Nasturtium pesto is a very common recipe made using Nasturtium leaves. I am coming with a few recipes that I am trying.
It is said that the small leaves are tender and have more flavour. I did not find any difference. I have used both the big and small in my recipe.
Update 2nd October 2022-
Finally I did my try with the Nasturtium seeds and I made this Pickled Nasturtium Seeds (Nasturtium Capers). They are tangy, peppery little bites that are pickled in vinegar along with spices of your choice.
How did I think to make Peppery Nasturtium Raita?
I think I am the first one to make this Nasturtium Raita and I am happy about it. I did not want to make pesto from it and was wondering what I can.
The other day I was making Zucchini parathas from my garden fresh Zucchini and I wanted to pair it with some raita. I thought of cucumber raita but somehow was in no mood to make it.
Then I was working in my garden and I was looking at these beautiful nasturtium flowers. Eureka moment…I can make Nasturtium leaves and stems raita, yes why not? So a new recipe was born.
I made a very small batch as my husband and kids do not enjoy raita. I had left just 3-4 tablespoons for him and got a comment that it was so less. Why did you not make it more? Really :-). So you know that it definitely tasted good. I have already made this a couple of times in the last 1 month.
What is Raita?
Raita is basically a side dish that contains raw or cooked vegetables, fruits or boondi. It is generally served along with rotis, parathas, rice or biryanis. Meant to have a cooling effect on your body.
I go crazy for raita and I make it more during the summer months. Boondi raita, Pudina raita, cucumber raita is one of my favourites. I even love this Singdana raita with my sabudana vada. Just delicious.
Recipe process of Nasturtium Leaves & Stems Raita
The recipe uses both Nasturtium leaves and stems to make the raita. All I did was pluck some leaves and stems from my beautiful Nasturtium plant. Both big and small leaves along with the stems are fine.
Rinsed it with clean tap water. I do not use any pesticide, so a simple rinse was enough for me. I pat it a little with a clean kitchen towel.
Then I simply ground the leaves and stems in a blender jar to a smooth texture. One can even chop them finely. I have tried both ways and it tastes equally good.
Next added some cumin powder and salt and that’s it. Water was added just to puree the Nasturtium leaves and stems to a smooth consistency. one can completely skip adding the water.
For sauce or raita consistency we can add a little water if required. I have used my homemade yoghurt and hence the consistency is perfect. If you want it creamier and more like dip, use greek yoghurt and do not add any water.
Nasturtium Leaves & Stems Raita (Yogurt Dip)
- Mixer Grinder
- 1 Cup Loosely packed Nasturtium leaves and stems
- 1 Cup Yoghurt
- 1 teaspoon Cumin Powder
- Black Salt to taste – Any type of salt can be used
- Pick up the leaves and stems and rinse them thoroughly to get rid of any dirt or impurities.1 Cup Loosely packed Nasturtium leaves and stems
- Pat them dry.
- In a blender jar, puree the leaves and stems.1 Cup Loosely packed Nasturtium leaves and stems
- In a wide bowl add in the yoghurt and whisk it to a smooth consistency.1 Cup Yoghurt
- Add in the puree of leaves and stems of nasturtium.
- Add in cumin powder and black salt.1 teaspoon Cumin Powder, Black Salt to taste
- If you need thin consistency add water or skip it.
- Greek yoghurt can be used to get a much creamier and thick consistency.
- Do not add water for a thick consistency.
- One can chop the leaves instead of making a paste of leaves & stems
Linking this with
Check out the delicious Main Course Accompaniments prepared by our Sunday Funday group
- Broccoli Rice Casserole by Making Miracles Garlic & Paprika Roasted Cauliflower by Amy’s Cooking Adventures
- Roasted Veggie Couscous by A Day in the Life on the Farm
- Matar Bharay Patties by Sneha’s Recipe
- Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
- Creamy Macaroni Salad by Palatable Pastime
- Nasturtium Leaves & Stems Raita (Yogurt Dip) (Using Nasturtium Leaves & Stems by Cook with Renu