PURSLANE RAITA WITH ROASTED JEERA
A refreshing, nutrient-packed raita made with tangy purslane leaves and creamy yogurt, elevated with the smoky aroma of roasted jeera.
Here's the podcast summary
Ingredients
40 g purslane leaves (blanched, chopped)
1 cup thick curd
½ tsp roasted cumin powder
¼ tsp black salt
1 green chilli (optional)
Method
Whisk curd until smooth.
Add cumin powder, black salt, and chilli.
Mix in blanched purslane leaves.
Chill before serving.
Benefits
Combines probiotics with anti-inflammatory greens
Supports gut microbiome and digestion
Cooling effect on the body
Who Can Eat It
Suitable for most individuals except severe lactose intolerance
Ideal For
Gut health and summer meals
Best Time to Consume
Lunch
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