A cooling, protein-rich side dish perfect alongside biryani or paratha. The roasted makhana add a surprising crunch that holds up even in yoghurt.
JEEVA EARTH PRODUCTS USED
Ingredients
- 1 cup Natural Raw Makhana
- 2 cups thick yoghurt (whisked smooth)
- 1 tsp Cumin Seeds
- ½ tsp freshly cracked Black Pepper
- ¼ tsp roasted cumin powder
- Salt to taste
- A handful of fresh coriander leaves, chopped
- ½ tsp chilli powder for garnish
Method
- Dry-roast makhana in a pan on medium heat for 5–6 minutes until crisp. Set aside to cool.
- In a small pan, toast cumin seeds until they pop and turn aromatic. Crush lightly.
- Whisk yoghurt with salt, roasted cumin powder, and cracked pepper until smooth.
- Fold in the roasted makhana and toasted cumin seeds.
- Chill for 10 minutes before serving. Garnish with coriander and a light dusting of chilli powder.