1 cup yoghurt
1 -2 cups fresh cabbage
1 teaspoon oil
1 teaspoon black mustard seeds
1 green chilli, finely sliced
8-10 curry patta or meetha neem leaves
Salt to taste
Coarsely ground pepper powder to taste
How to make Cabbage Raita
- Cut cabbage into thin, shot strips, like for coleslaw. I find that raw leaves taste better, but you can steam them for a minute in a microwave, making sure that they do not loose their crunch. Cool.
- Mix all ingredients in a bowl.
- Adjust seasoning.
- Heat oil, add1/2 tsp. mustard seeds. When seeds splutter, add 5-6 curry leaves, stir and pour over the raita. Mix.
- Serve chilled