Kale Angoor ka Raita
by Tarla Dalal
If you like to treat your palate to novel flavours, then you are sure to love this Kale Angoor ka Raita. Made with a rare combination of chopped black grapes and whisked curds, this raita is made all the more tantalising by the addition of appropriate spice powders and black salt. Choose ripe yet firm grapes so that you get a nice sweet flavour and are also able to chop it properly. Make sure you keep the raita refrigerated till you serve it, because it won’t taste good if the curd becomes watery and sour.
Kale Angoor ka Raita recipe - How to make Kale Angoor ka Raita
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup chopped black grapes
1 1/2 cups whisked curds (dahi)
1/2 tsp black salt (sanchal)
1 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
salt to taste
- Method
- Combine all the ingredients in a deep bowl and mix well.
- Refrigerate for at least 1 hour and serve chilled.
Kale Angoor ka Raita Video by Tarla Dalal
| Energy | 123 cal |
| Protein | 3.5 g |
| Carbohydrates | 12 g |
| Fiber | 0.6 g |
| Fat | 5 g |
| Cholesterol | 12.1 mg |
| Vitamin A | 120 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 4.2 mcg |
| Calcium | 167.5 mg |
| Iron | 0.4 mg |
| Magnesium | 55.2 mg |
| Phosphorus | 112.5 mg |
| Sodium | 14.2 mg |
| Potassium | 67.5 mg |
| Zinc | 0.1 mg |
Fab cooling raita which has black grapes served with chilled beaten curds and spiced with black salt.