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Nasturtium Leaves & Stems Raita served in a brown bowl with some leaves scattered around

Nasturtium Leaves & Stems Raita (Yogurt Dip)

Nasturtium Leaves & Stems Raita is a quick, refreshing and peppery dip made using Nasturtium Leaves & Stems and a healthier alternative to butter or mayonnaise.
5 from 2 votes
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Course: Condiments, Sides
Cuisine: Indian
Keyword: Edible Herbs, Garden Harvest Recipes
Prep Time: 5 minutes
Servings: 2 people
Author: Renu Agrawal-Dongre

Equipment

  • Mixer Grinder
  • Chopper
  • Recipe

Ingredients

  • 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

Instructions

  • 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.
    Nasturtium Leaves & Stems ready to be blended in a mixer grinder
  • In a blender jar, puree the leaves and stems.
    1 Cup Loosely packed Nasturtium leaves and stems
    Pureed Nasturtium Leaves & Stems
  • In a wide bowl add in the yoghurt and whisk it to a smooth consistency.
    1 Cup Yoghurt
    Yogurt to a smooth consistency
  • Add in the puree of leaves and stems of nasturtium.
    adding of all the ingredients in yogurt
  • 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.

Notes

  • 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
 
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